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Sweet Potato and Lentil Salad with Herb Vinaigrette
Sweet Potato and Lentil Salad with Herb Vinaigrette

Sweet Potato and Lentil Salad with Herb Vinaigrette
A sophisticated and nutritious vegetarian salad featuring roasted sweet potatoes and lentils, dressed with a fresh herb vinaigrette.
Sweet Potato and Lentil Salad with Herb Vinaigrette
Ingredients:
1
Servings
  • 200
    g
     sweet potato
  • 100
    g
     lentil
  • 15
    ml
     olive oil
  • 15
    ml
     lemon juice
  • 10
    g
     parsley
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Sweet Potato and Lentil Salad with Herb Vinaigrette
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the sweet potato, then toss with a little olive oil, salt, and pepper.
  3. Spread the sweet potato cubes on a baking sheet and roast for about 25 minutes until tender and slightly caramelized.
  4. While the sweet potatoes are roasting, rinse the lentils and cook them in boiling water for about 20 minutes until tender but not mushy.
  5. In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper to make the herb vinaigrette.
  6. Once the sweet potatoes and lentils are cooked, combine them in a large bowl.
  7. Drizzle the herb vinaigrette over the sweet potato and lentil mixture and gently toss to combine.
  8. Serve the salad warm or at room temperature, garnished with additional parsley if desired.
Nutrition Per Serving 350 g Per 100g
Energy 424.5 kcal 121 kcal
Protein 13 g 3.7 g
Fibre 14.9 g 4.3 g
Salt 2.5 g 0.7 g
Sugar 10.7 g 3.1 g
Carbohydrates 64.4 g 18.4 g
Fat 14.3 g 4.1 g
Environmental Per Serving 350 g Per 100g
CO2 1.8 kg 0.5 kg
Water 1.2 l 0.3 l
  • 200
    g
     sweet potato
  • 100
    g
     lentil
  • 15
    ml
     olive oil
  • 15
    ml
     lemon juice
  • 10
    g
     parsley
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the sweet potato, then toss with a little olive oil, salt, and pepper.

Spread the sweet potato cubes on a baking sheet and roast for about 25 minutes until tender and slightly caramelized.

While the sweet potatoes are roasting, rinse the lentils and cook them in boiling water for about 20 minutes until tender but not mushy.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper to make the herb vinaigrette.

Once the sweet potatoes and lentils are cooked, combine them in a large bowl.

Drizzle the herb vinaigrette over the sweet potato and lentil mixture and gently toss to combine.

Serve the salad warm or at room temperature, garnished with additional parsley if desired.

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