Roasted Sweet Potato Lentil Salad
Ingredients
The salad
-
2
pounds
sweet potatoes or yams
-
½
cup
dry lentils, prepared
-
1
large
red bell pepper, seeded, cored and chopped small
-
1 to 2
large handfuls
fresh spinach, torn into pieces
-
2
ribs
celery, chopped small
-
to taste
salt and pepper
-
to taste
crumbled feta (optional)
The dressing
-
2
tablespoons
red wine vinegar
-
2
tablespoons
olive oil, grapeseed oil, or avocado oil
-
¼
teaspoon
ground cumin
-
¼
teaspoon
paprika
-
¼
teaspoon
salt
Instructions
- Preheat the oven to 400°F.
- Peel and chop the sweet potatoes into ½- to 1-inch pieces.
- Place the sweet potatoes on a sheet pan, drizzle with oil, and season with salt and pepper.
- Roast the sweet potatoes for 15-20 minutes until tender, flipping once if desired.
- Let the potatoes cool for 5-10 minutes.
- While cooling, prepare the dressing by combining all dressing ingredients and mixing until smooth.
- In a large bowl, combine the cooled sweet potatoes, cooked lentils, bell pepper, spinach, and celery.
- Toss lightly and drizzle the dressing over the salad, mixing gently to coat.
- Garnish with crumbled feta if desired and serve at room temperature.
Nutrition Facts (estimated)
Servings
8
Calories
177
Total fat
4g
Total carbohydrates
31g
Total protein
5g
Sodium
138mg
Cholesterol
0mg
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