Aug 30 2012

Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad

Most people don’t think of potato salads as being vegan, but there are so many great alternatives to traditional mayo right now, that it’s really easy. Making your own non-dairy mayo is easy, but if you don’t have the time, Vegenaise is a great option.

Potatoes are ok, but sweet potatoes are loaded with vitamin C, A and Iron. They are also high in potasium – which is great for sore muscles.

I try to incorporate lentils into our meals whenever possible because they are one the the easiest, non-animals, sources of protein to digest. 1 cup has 18 grams of protein, 16 grams of fiber, and 37% daily value of iron!

Whenever I make foods that I want to sprinkle salt on, I always add Kelp granules. Kelp is an amazing source of iodine. We opt for Celtic sea salt rather than iodized table salt so it’s good to replace the iodine here. Only 1/4 tsp has 2260% the daily recommended value. Low iodine levels are associated with thyroid issues and cancer.


3 medium sweet potatoes

1 cup lentils

Non-dairy may – like Vegenaise (the amount you like)

Salt and pepper taste


Wash, peel, and cut sweet potatoes into small, bite-sized pieces. Boil in water for around 20 minutes, or until tender.

Wash lentils and place in boiling water. Reduce to a simmer, and cook for 20-30 minutes depending on how sof you like them.

Allow cooked ingredients to cool. Place in a large mixing bowl, and add vegenais, salt and pepper to taste.

If you’re adding Kelp Granules, add them to each individual serving right before serving. In small amounts they don;

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