Caramelized Sweet Potato and Lentil Salad -

Caramelized Sweet Potato and Lentil Salad

A flavorful salad combining roasted sweet potatoes and lentils, drizzled with tangy balsamic vinaigrette for a delicious, nutritious meal.

Imprimer la recette Pin Recipe

Temps de préparation 15

Temps de cuisson 30

Temps total 45

Portions: 4 servings

Type de plat: Main Course, Salad

Cuisine: American, Healthy

Calories: 350

Main ingredients

2 medium sweet potatoes, peeled and cubed Can substitute with butternut squash.
1 cup green or brown lentils, rinsed Red lentils can be used for quicker cooking but will be mushy.
1 tablespoon olive oil
to taste salt and pepper
1 teaspoon cumin
1 teaspoon smoked paprika
2 cups spinach or kale Fresh greens.
1/4 cup red onion, diced
1/4 cup feta cheese (optional) Can be omitted for a vegan version.
to taste balsamic vinaigrette or dressing of choice Lemon vinaigrette can be used as a substitute.

Preparation

Preheat your oven to 400°F (200°C) to ensure sweet potatoes roast beautifully.
In a large bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, cumin, and smoked paprika. Spread the seasoned cubes on a baking sheet.

Roasting

Roast sweet potatoes in the oven for 25-30 minutes until tender and golden brown, stirring halfway through.

Cooking Lentils

While the sweet potatoes roast, cook the lentils according to package instructions, typically around 20-25 minutes until tender. Drain and set aside.

Combining Ingredients

In a large bowl, combine the roasted sweet potatoes, cooked lentils, fresh spinach or kale, and diced red onion. Toss gently.
Drizzle with balsamic vinaigrette and sprinkle with feta cheese if desired.

Serving

Enjoy your Caramelized Sweet Potato and Lentil Salad warm or at room temperature.

Portion: 1gCalories: 350kcalCarbohydrates: 55gProtéines: 12gFat: 10gLipides saturés: 3gSodium: 250mgFibre: 12gSucre: 8g

Store leftovers for up to 3-4 days in an airtight container. Can freeze roasted sweet potatoes for up to 3 months.

Let us know how it was!