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Roasted sweet potato cubes meet firm green lentils, baby spinach and crumbled feta in a lemon-mustard dressing. The warm vegetables soften the spinach without a separate cooking step.
Ingredients
- 600 g sweet potatoes, peeled
- 480 g cooked green lentils, drained
- 80 g baby spinach
- 80 g vegetarian feta
- 2 tbsp olive oil, divided
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
Method
- Heat the oven to 210°C. Cut sweet potatoes into 2 cm cubes. Toss with 1 tablespoon oil, cumin, salt and pepper on a large rimmed tray.
- Spread in one layer and roast 25–30 minutes, turning once, until tender with browned edges. Rest 5 minutes.
- Meanwhile rinse and thoroughly drain the cooked lentils. Warm them briefly in a saucepan with a spoonful of water if desired, then drain any excess.
- Whisk remaining tablespoon oil, lemon juice and Dijon in a large bowl. Add lentils and toss gently.
- Fold in sweet potatoes and baby spinach while the vegetables are warm, so the leaves soften slightly. Crumble the feta over the top.
- Divide among four bowls and serve warm or at room temperature. Toss gently to keep the sweet potato cubes intact.
- Refrigerate leftovers in a covered container within two hours for up to three days. Eat chilled or gently warm the lentils and sweet potatoes; the spinach will soften further.
Use firm cooked lentils
Green lentils hold their shape well in a salad. Drain them thoroughly so they do not dilute the dressing.
Give the tray space
A single layer lets moisture escape and the sweet potato edges brown. Use two trays if necessary.
Fold rather than stir hard
The tender cubes can break if stirred vigorously. Add the feta at the end to keep small creamy pieces.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Divide among four bowls and serve warm or at room temperature. Toss gently to keep the sweet potato cubes intact.
- How should I store leftovers?
Refrigerate leftovers in a covered container within two hours for up to three days. Eat chilled or gently warm the lentils and sweet potatoes; the spinach will soften further.
