About the Recipe
8 oz. (about 4) baby sweet potatoes, halved
1 1/2 tsp. olive oil
salt and pepper to taste
6 oz. (about 2 small handfuls) green beans
4 cups baby spinach
1- 5 ounce can wild tuna
4 oz. (about 12) cherry tomatoes, halved
10 kalamata olives
1/4 cup walnuts
1 tbsp. olive oil
1 tbsp. finely chopped parsley leaves
1 clove garlic
2 tsp. red wine vinegar
1 tsp. dijon mustard
pinch of fresh ground black pepper
Heat oven to 425 degrees. Toss the potatoes with olive oil and season with salt and pepper. Roast potatoes on a baking sheet, cut sides down, for 15 minutes or until brown and tender.
Bring 1 inch of salted water in a pot to a boil. Add the green beans to cook until bright green, about 1 minute. Immediately, drain the green beans and rinse with cold water to stop the cooking process. Drain and set aside.
In a small bowl, whisk together dressing ingredients.
Divide the spinach between large plates (if making for more than yourself). Add the tuna or lentils, roasted potatoes, green beans, cherry tomatoes, olives and walnuts. Top with dressing and dig in.