Roasted Sweet Potato Lentil Salad

Name: Roasted Sweet Potato Lentil Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 teaspoons extra virgin olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cinnamon; 1 clove garlic; 1 cup dry lentils; 3 cups water; Kosher salt and fresh ground black pepper to taste; 2 cups diced sweet potato; 1/4 cup diced onion; 1/4 cup chopped parsley; 2 tablespoon chopped cilantro; 1 tablespoon extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon maple syrup; 1/2 teaspoon ground cumin; 1/4 teaspoon ground coriander; Kosher salt and fresh ground black pepper to taste; 1 tablespoon water

User Reviews

4.6

177 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 servings
Calories
343 kcal
Course
Salad
Cuisine
American, Vegan

Roasted Sweet Potato Lentil Salad

Lindsey Herring

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Roasted Sweet Potato Lentil Salad is full of fiber and the perfect balance of earthy and sweet flavors.

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Ingredients

Servings

Salad

2 teaspoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 clove garlic
1 cup dry lentils picked over and rinsed
3 cups water
Kosher salt and fresh ground black pepper to taste
2 cups diced sweet potato approximately 1/2 inch pieces
1/4 cup diced onion
1/4 cup chopped parsley
2 tablespoon chopped cilantro

Vinaigrette

1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Kosher salt and fresh ground black pepper to taste
1 tablespoon water only include if you are using a thick aged balsamic vinegar

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Instructions

In a medium size saucepan heat the olive oil over medium heat. Add in the cumin, coriander, ginger, cinnamon and garlic and sauté until fragrant, about 1 minute.
Add the lentils to the saucepan along with the water and stir everything together. Bring the lentils to a boil and then reduce the heat to medium-low and partially cover with a lid. Simmer until the lentils are soft, about 30-35 minutes.
While the lentils cook line a rimmed sheet pan with foil and drizzle the sweet potato chunks with olive and season with salt and pepper. Roast the sweet potato at 425° F. for about 20-30 minutes or until it's fork tender.
Once the lentils are cooked drain off any excess water and pour into a serving bowl. Season with salt and pepper and let them cool slightly before adding the remaining ingredients.
Whisk together all of the ingredients for the vinaigrette and pour it over the lentils. Add the roasted sweet potato, red onion, parsley and cilantro to the bowl and stir everything together until it's coated in the vinaigrette. Taste for seasoning and serve.

Nutrition Information

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Calories 343kcal (17%) Carbohydrates 59g (20%) Protein 15g (30%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Sodium 154mg (6%) Fiber 9g (36%) Sugar 12g (24%)