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Lentil Sweet Potato Salad

A vibrant salad combining roasted sweet potatoes and protein-packed lentils with a zesty dressing, perfect for lunches or as a side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large sweet potatoes Peeled and chopped into 1-inch cubes.
  • 1 can lentils Drained and rinsed.
  • 1/2 cup parsley Chopped for flavor.
  • 1/4 cup pistachio nuts Optional, for added crunch.
  • 1/4 cup feta cheese Optional, adds creaminess.
Dressing Ingredients
  • 3 tbsp extra virgin olive oil For a healthy fat component.
  • 2 tbsp fresh lemon juice Brightens the flavors.
  • 1 tbsp mustard Adds a flavor punch.
  • 1 clove garlic Grated, for flavor.
  • 1 tsp cumin Provides warm, earthy notes.
  • 1 tsp paprika Adds depth and a touch of smokiness.
  • to taste salt Enhances all flavors.
  • to taste black pepper Adds a hint of spice.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Peel and chop the sweet potatoes into 1-inch cubes.
  3. Place the sweet potatoes on a baking tray.
  4. Drizzle with olive oil, season with salt and black pepper, and roast for 20 to 30 minutes, until tender.
  5. While the sweet potatoes are roasting, rinse the lentils or cook dry lentils until tender.
Dressing Preparation
  1. In a small bowl, whisk together olive oil, lemon juice, mustard, grated garlic, cumin, paprika, salt, and black pepper.
Assembly
  1. In a large bowl, combine the roasted sweet potatoes, lentils, and dressing. Toss gently to combine.
  2. Mix in the chopped parsley, and adjust seasoning if necessary.
  3. Optionally, sprinkle with pistachios and feta cheese before serving.
  4. Serve on a bed of lettuce or alongside pita or couscous.

Notes

Ideal for meal prep. Store leftovers in an airtight container in the refrigerator for up to four days.