Sweet potato, spinac & lentil salad
Enjoy a hearty and nutritious Sweet Potato & Lentil Salad packed with vibrant spinach, red pepper, and a hint of maple syrup. This easy-to-make vegan recipe features protein-rich lentils simmered in vegetable broth, tossed with roasted sweet potatoes, and seasoned to perfection with mustard and vinegar. Perfect for a wholesome lunch or side dish!
Cook time 30 min
Prep time 5 min
Ingredients:
2 sweet potatos3 tbsp olive oil
1 dash salt
1 dash black pepper
2 cups vegetable broth
1 cup lentils
1 onion
2 garlic cloves
1 red pepper
2 cups spinach
1 tbsp maple syrup
1 tbsp vinegar
1 tsp mustard
This Sweet Potato & Lentil Salad with Spinach and Red Pepper is a nutritious and delicious recipe that's perfect for lunch or dinner. Packed with vitamins, fiber, and protein, it's an excellent option for a hearty and healthy meal. The combination of sweet potatoes, lentils, fresh greens, and a tangy dressing offers an exciting blend of flavors and textures.
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes into bite-sized pieces.
- Place the cubed sweet potatoes on a baking sheet.
- Drizzle with 1 tablespoon of olive oil, and sprinkle with a dash of salt and black pepper.
- Toss to coat evenly and spread the potatoes out in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until tender and golden brown, stirring halfway through.
- While the sweet potatoes are roasting, rinse the lentils under cold water.
- In a medium saucepan, bring the 2 cups of vegetable broth to a boil.
- Add the lentils, then reduce the heat to a simmer.
- Cook for about 25 minutes, or until tender but not mushy. Drain any excess liquid and set aside.
- Peel and finely chop the onion.
- Mince the garlic cloves.
- Deseed and finely dice the red pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, or until translucent.
- Add the minced garlic and diced red pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
- Add the cooked lentils to the skillet with the sautéed vegetables.
- Stir to combine and heat through, about 3-4 minutes.
- In a small bowl, whisk together the maple syrup, vinegar, and mustard.
- In a large bowl, combine the roasted sweet potatoes, sautéed vegetables and lentils, and the fresh spinach.
- Pour the dressing over the salad.
- Toss everything gently to combine, making sure the dressing is evenly distributed.
- Taste and adjust the seasoning with salt and black pepper if needed.
- Serve the salad warm or at room temperature, and enjoy!
This Sweet Potato & Lentil Salad is not only healthy but also incredibly flavorful. It's a versatile dish that can be served warm or cold, making it suitable for any time of the year. Enjoy the nourishing benefits and delightful taste of this wholesome salad.
Sweet potato, spinac & lentil salad FAQ:
The sweet potatoes should be roasted in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until they are tender and golden brown. Be sure to stir them halfway through for even cooking.
Lentils should be cooked for about 25 minutes in simmering vegetable broth. They are done when they are tender but not mushy. Drain any excess liquid before using them in the salad.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. To enjoy, simply reheat in the microwave or serve at room temperature.
If you need a substitute for lentils, you can use canned chickpeas or black beans, rinsed and drained. This will maintain a good source of protein and texture in the salad.
Two medium sweet potatoes should be sufficient for this recipe. Aim for sweet potatoes that are about the size of your fist, as they will yield enough cubes for the salad.
Tips:
- Before cooking, make sure to rinse the lentils thoroughly to remove any debris or dirt.
- Cut the sweet potatoes into evenly sized pieces to ensure they cook uniformly.
- For added flavor, toast the lentils lightly in a pan before adding them to the vegetable broth.
- Allow the sweet potato and lentil mixture to cool slightly before adding the spinach to prevent wilting.
- For a more robust flavor, consider roasting the red pepper instead of sautéing it.
- Feel free to add some crumbled feta or goat cheese for an extra layer of flavor and creaminess.
- This salad can be made ahead of time and stored in the fridge for up to three days. Just add the spinach and dressing before serving to keep it fresh.
Nutrition per serving
4 ServingsCalories 260kcal
Protein 14g
Carbohydrates 50g
Fiber 9g
Sugar 7g
Fat 11g
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