During the month of January you’re not allowed to have cookies or cake or pizza or chips or gluten or pasta or fun.
You heard me. There is no fun to be had throughout the month of January. Zero. Zip. Zilch.
I kid! While everyone else is guzzling green juicy juice, I’m over here noshing on piece after piece of cinnamon raisin Ezekiel toast slathered with almond buttah and nanners wondering how in the hell anyone could give up bread and maintain their sanity. I would be so mean!!
Cleanses shmenses.
As I mentioned in my last post, you need not rid yourself of anything with texture in order to detoxify your organs. I swear you’re not gonna fall over and die if you accidentally eat a chocolate chip and then accidentally eat three handfuls more. Oops.
This salad is the bomb diggity because it’s not a bunch of raw veggies pretending to like each other when actually they can barely stand being in the same room together, let alone the same salad. Of the four signature salads I created for Alchemy, this one really has my heart. It’s a meal in a bowl without being soup, which I’ve had plenty of this season. Lately I feel like everything I eat is liquid.
Smoothies. Soup. Soupy curry. GIVE THIS WOMAN SOME TEXTURE WOULD YOU?!
Since every detox salad absolutely must involve kale (it’s written in the detox constitution donchayaknow), this recipe is no exception. It has just enough kale to qualify as detoxy, but it’s not a kale salad. It’s a sweet tater salad. The best kind of salad.
I used za’atar spice in this recipe, which is a blend of sumac, sesame seeds, and Mediterranean spices. I love the unique flavor it gives this salad, but feel free to leave it out if you can’t find it at the store. I like to douse it this salad Frank’s hot sauce because I douse everything in Frank’s hot sauce. No exception here.
Let’s just say this salad makes healthy eating a piece of cake. Ya know…a piece of gluten-free cake made with almond meal and free of refined sugar.
Ya, that kind.
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For the salad:
- 1 1/2 cups brown lentils + 3 cups water
- 4 cups chopped sweet potatoes
- 1 tbsp extra virgin olive oil
- 1/2 head kale, very finely chopped
- 1/2 red onion, chopped
- 1/2 bunch cilantro, chopped
For the dressing:
- 2 tbsp extra virgin olive oil
- 2 tsp pure maple syrup
- 1 tbsp za’atar
- juice of half an orange
- 1 tsp salt
- Freshly ground black pepper, to taste
Instructions
- Place lentils and water in medium pot on high heat. Bring to a boil. Once boiling, reduce heat to low and simmer uncovered for about 30 minutes on until lentils are cooked through.
- Meanwhile, place chopped sweet potatoes on a lined baking sheet. Drizzle with olive oil and toss to combine. Roast for 20-30 minutes or until tender.
- Whisk together the dressing ingredients in a medium bowl. Set aside.
- In a large bowl, combine cooked lentils, cooked sweet potatoes, cilantro, kale, red onion, and dressing.
- Serve warm or cold. This is delicious with hot sauce!
LOVE this mix of nourishing, delicious ingredients!
★★★★★
Thanks dear! Enjoy!
You should go on a no carb diet. Then take a selfie and let’s see if your smiling.
You’ve combined my three nemesis foods in one dish. Sweet potato. Legumes. Kale. I’m actually keen to try it!
A no carb diet sounds worse than thirty hours of hot yoga. Like, impossible!!
Mmmm that sounds good! I love lentils, this salad sounds like a great way to use them 🙂
They’re so cheap, too!
This salad looks lovely! I’d eat it in December, so that’s saying something! 🙂
Well I’m impressed!!
I dont know how people do those cleanses, give me real food pleaseeee- like this salad!!
Alllll the real food. With a side of green juice…maybe.
Alright, freals. It’s time I try cooking with lentils. Will you be too devastated if I told you I’ve never eaten a lentil in my ENTIRE life?
Never ever ever?! You MUST be kidding. There’s no better time than the present!
This is my perfect recipe! Simple yet so much goodness. Adding this to my meal plan for next week. Happy day, Alexis!
Wahoo! I hope you love it!
Mmmm – I love lentils! And sweet potatoes of course. 🙂 This salad looks delicious and like a way better option when it comes to detoxing.
Aren’t they a match made in heaven?!
Sing it, girl! I’m all about the texture when it comes to the foods, too. There’s gotta be a little snap crackle pop in my bowl. LOVE the sweet tater, kale, and lentil combo! Pass me some detox bowl, puh-lease!
Snap crackle pop is where it’s AT.
YES! I make a concoction like this all the time, but love the idea of adding za’atar instead of my usual oregano and black pepper! Thanks Alexis!
Wahoo! I’m glad I’m not the only za’atar fan out there 🙂
WAHOO another lentil recipe! You couldn’t pay me to do a juice cleanse…okay maybe if it was for a lot of money, but since no one is doing that, I am going to eat my toast and avocado with hot sauce and be one happy camper! XOXO
I’m right there with you—I’d have to be paid a fat hunk of mula to do a cleanse!
This sounds like an amazing combo!!! 🙂
Thanks deary! It’s the perfect blend of tasty and healthy.
Okay, that toast you described is my daily snack and I can’t get enough. Why does that cinnamon toast exist? This looks perfect and I LOVE love love that you used za’atar in the dressing! Pinning this now
I have found my lunch for the rest of the week!!! (after tomorrow, because I’m an asshole and drinking green juice… but also supplementing with real foods haha). I have ALL OF THESE THINGS. I am so proud of myself right now for having a stocked fridge. Thank you for this!!!
Going to try this tonight! What seasonings would you recommend other than za’atar? Trying to use what I have on hand. Also, made your PB Banana Chickpea cookies last night–amaze!
I’d say equal parts oregano, cumin, sesame seeds, and some salt and pepper! Glad you liked the chickpea cookies 🙂
Thanks so much!!
OHHHH! A salad that isn’t COLD!!! It has been below freezing outdoors and since we are trying to be energy conscious, not much warmer indoors…which has made it difficult to eat enough raw foods regularly because those are usually COLD, too. And I do need my fiber, lots of it, so this may be the ticket!
How many cups or by weight is a “half bunch of kale”, please? The kale in the grocery store comes chopped in bags or loose leaves. Come to think of it, whenever I’ve grown kale, we pick it leaf-by-leaf. So, knowing how many cups of chopped kale is needed for a recipe is very helpful.
Thanks! We are looking forward to trying this recipe!
I’m not entirely sure, maybe 2-3 cups? It won’t make a huge difference either way 🙂