Chili Lime Vinaigrette
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons lime juice
1/4 teaspoon salt
1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons honey
Salad
6 cups sweet potato cubes
1 tablespoon olive oil
1/2 teaspoon chili powder
One 19 oz (540mL) can of brown lentils, drained (OR COOK LENTILS)
One 11.5 oz (340mL) can of corn kernels, drained
1 bell pepper, sliced thinly
DIRECTIONS:
Shake together all vinaigrette ingredients and set aside.
Heat the oven to 425°F. Toss the sweet potato cubes in the olive oil and chili powder and roast in the oven for 10 minutes, turn, the bake for another 15 minutes or until cooked through.
Assemble the mason jars in the following order:
1 tablespoon of vinaigrette
1/2 cup lentils
1/2 cup corn kernels
1 cup sweet potato cubes
Bell pepper slices
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