A winter bowl 

Ingredients for 4 servings

• 10,5 oz salmon fillet 
• 7 oz lentils 
• 14 oz precooked beets 
• 9 oz sweet potato 
• 7 oz kale 
• 2 tablespoons soy sauce 
• 1 tablespoon sesame oil 
• Half a red chili pepper 
• Half a bunch of spring onions 
• 1 onion 
• Pepper 
• Salt 

Preparations

Preheat the oven to 350F and cook the beets according to the instructions on the package. Wash and peel the sweet potato. Line a baking sheet with parchment paper and spread the sweet potato on it. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for 15 to 20 minutes. 

Cut the salmon into 1 cm cubes and place them in a bowl. Finely chop half a red chili pepper and add it to the salmon along with the soy sauce and sesame oil. Dice an onion and sauté it in a pan with oil. Then add the kale and let it cook until slightly wilted. 

Cut the beets into pieces and drain the lentils. You can choose to eat them cold, but if you prefer, you can warm them up. Heat them in the lentil liquid, making sure not to let them boil. 

Take deep bowls and divide all the ingredients among the 4 bowls. Garnish with sliced spring onions.