Roasted Sweet Potato Lentil Salad (Print version)
Roasted sweet potato cubes meet firm green lentils, baby spinach and crumbled feta in a lemon-mustard dressing.
# Ingredients:
Ingredients
01 -
600 g sweet potatoes, peeled
02 -
480 g cooked green lentils, drained
03 -
80 g baby spinach
04 -
80 g vegetarian feta
05 -
2 tbsp olive oil, divided
06 -
1 tbsp lemon juice
07 -
1 tsp Dijon mustard
08 -
½ tsp ground cumin
09 -
¼ tsp salt
10 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
Spread in one layer and roast 25–30 minutes, turning once, until tender with browned edges. Rest 5 minutes.
03 -
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.
04 -
Whisk remaining tablespoon oil, lemon juice and Dijon in a large bowl. Add lentils and toss gently.
05 -
Fold in sweet potatoes and baby spinach while the vegetables are warm, so the leaves soften slightly. Crumble the feta over the top.
06 -
Divide among four bowls and serve warm or at room temperature. Toss gently to keep the sweet potato cubes intact.
07 -
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.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.