Ingredients
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2 sweet potatoes, peeled and cut into 1-inch cubes
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1 red onion, coarsely chopped
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2 tablespoons olive oil
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1 1/2 teaspoons Sazon Goya seasoning (or 1 teaspoon cumin and 1/2 teaspoon paprika)
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salt and pepper
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1/2 cup lentils
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2 cups water
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1 teaspoon salt
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2 tablespoons olive oil
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2 tablespoons balsamic vinegar
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1 lime, juice of
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1 red pepper, diced
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1/2 cup queso fresco
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salt and pepper
Instructions
- Preheat the oven to 400 degrees.
- Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
- Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.
- While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
- Simmer lentils gently until tender, about 25 minutes.
- Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
- Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.