Episode 3 of Easy Autumn Bowls

Episode 3 of Easy Autumn Bowls This one has some of my favourite ingredients…sweet potatoes, red onions, lentils and pecans. All finished with a quick maple & mustard dressing Great for meal prep. Just box up and it will keep for 3-4 days in the fridge. ✅ Save to try and follow for more Ingredients 2 sweet potatoes 2 red onions 2 tsp olive oil 2 tsp dried oregano Salt and pepper Rocket leaves 400g tin of cooked lentils, drained 1/2 cup pecans Handful of chopped parsley Maple mustard dressing: 3 tbsp EVOO 2 tbsp apple cider vinegar vinegar 1 tbsp maple syrup 1.5 tsp mustard Salt and pepper Preheat the oven to 180C/350F 1️⃣ Peel the sweet potatoes and cut into cubes. Slice the onion into large chunks and add to a baking tray with the sweet potatoes. Drizzle with the oil and add some salt and pepper and the oregano. Roast for 25-30 mins, shaking half way through. Add the pecans to the tin for the last 5 minutes of cooking time. 2️⃣ Add the rocket to a large serving bowl, top with the roasted veg, pecans, lentils and parsley 3️⃣ Mix the dressing ingredients together and drizzle over the salad and mix well

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180C/350F

Step 2

1️⃣ Peel the sweet potatoes and cut into cubes. Slice the onion into large chunks and add to a baking tray with the sweet potatoes. Drizzle with the oil and add some salt and pepper and the oregano. Roast for 25-30 mins, shaking half way through. Add the pecans to the tin for the last 5 minutes of cooking time.

Step 3

2️⃣ Add the rocket to a large serving bowl, top with the roasted veg, pecans, lentils and parsley

Step 4

3️⃣ Mix the dressing together and drizzle over the salad and mix well