Roasted Sweet Potato and Lentil Salad—This roasted sweet potato and lentil salad is loaded with spiced shallots, chunky avocado, and fresh herbs. It’s super easy to make, and you’ll love the flavor combo. This salad recipe suits a vegetarian, vegan, and gluten-free diet. Serve this hearty salad warm or at room temperature for a healthy lunch or as a side for a comforting Fall dinner.
Photo credit: © Eatwell101.com
Ingredients list for the roasted sweet potatoes and lentil salad recipe
- 2 sweet potatoes, peeled and cut into cubes
- 1 large shallot, thinly sliced
- 2 tablespoons olive oil + for serving
- 1 teaspoon maple syrup or honey
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 can (15oz – 425g) lentils, rinsed and drained
- 1 large avocado, diced
- 1/4 cup Italian parsley, finely chopped
- 2 tablespoons fresh mint, chopped
Photo credit: © Eatwell101.com
Sweet potato and lentil salad
Loaded with good-for-you ingredients, this roasted sweet potato salad with lentils is perfect when you’re craving a hearty meal that’s light and nourishing.
- Sweet potatoes: We recommend the classic orange sweet potatoes you can find in most grocery stores. We peel and dice sweet potatoes into 1/2 inch cubes, toss them in olive oil, maple syrup, paprika, cumin, and cinnamon, and roast them in the oven for about 20 minutes. Alternatively, you can sauté the sweet potatoes in a skillet with spice and olive oil, then use in the recipe.
- Lentils: Here, we use canned lentils, but nothing prevents you from cooking dried lentils if you have time. Both brown or green lentils work great for the salad.
- Parsley and mint: They give this roasted salad a refreshing Mediterranean touch.
- Avocado: Creamy chunks of avocado cut through Fall flavors of sweet potatoes and offer a refreshing and nourishing twist to this hearty salad.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
How to make the roasted sweet potatoes and lentil salad:
1. Preheat your oven to 400°F (200ºC) and position a rack in the middle.
2. Toss the sweet potato cubes and sliced shallots with olive oil, maple syrup, paprika, cumin, cinnamon, and salt.
3. Spread the sweet potatoes in an even layer on a rimmed sheet pan and roast for 25-30 minutes, tossing halfway, until tender and caramelized.
4. To make the salad, add lentils, sliced avocado, chopped mint, and parsley in a large bowl.
5. Allow the sweet potatoes to cool slightly before stirring in the salad bowl with lentils and avocado. Season with kosher salt to taste.
6. Serve the roasted sweet potato and lentil salad with a drizzle of olive oil. Enjoy!
Photo credit: © Eatwell101.com
Tips for the roasted sweet potato and lentil salad recipe
- Crumbled Feta cheese makes a great addition on top of the salad.
- Not vegan, nor vegetarian? Put some crispy bacon on it!
How to keep roasted sweet potato and lentil salad leftovers
Refrigerate the salad leftovers for up to 4 days and enjoy warm, chilled, or at room temperature. Keep in mind that avocado cubes will turn brown quickly. We recommend you discard them if you keep leftovers.
More fall salads you might like
- 17 Yummy Fall Salads for a Lighter Lunch
- Roasted Sweet Potato, Brussels Sprout & Kale Salad
- Chopped Kale Salad
- Healthy Sautéed Kale Salad with Bacon, Walnuts and Cranberries
Photo credit: © Eatwell101.com
