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Roasted Sweet Potato Lentil Salad
4.6 from 100 votes

Roasted Sweet Potato Lentil Salad

Roasted Sweet Potato Lentil Salad combines tender cooked lentils and oven-roasted sweet potatoes tossed with a spiced vinaigrette featuring balsamic vinegar, Dijon mustard, maple syrup, and warming spices like cumin and coriander. Fresh herbs like parsley and cilantro add brightness, creating a hearty, textured dish with balanced flavors.

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

Ingredients

Salad
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1 clove garlic
  • 1 cup lentils picked over and rinsed, dry
  • 3 cups water
  • kosher salt fresh ground, to taste
  • black pepper fresh ground, to taste
  • 2 cups sweet potato approximately 1/2 inch pieces, diced
  • 1/4 cup onion diced
  • 1/4 cup parsley chopped
  • 2 tablespoon cilantro chopped
Vinaigrette
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cumin ground
  • 1/4 teaspoon ground coriander
  • kosher salt fresh ground, to taste
  • black pepper fresh ground, to taste
  • 1 tablespoon water only include if you are using a thick aged balsamic vinegar

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Calories 343kcal (17%) Carbohydrates 59g (20%) Protein 15g (30%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g (29%) Sodium 154mg (6%) Fiber 9g (36%) Sugar 12g (24%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 343

% Daily Value*

Calories 343kcal 17%
Carbohydrates 59g 20%
Protein 15g 30%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g 29%
Sodium 154mg 6%
Fiber 9g 36%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.