Sweet potato and lentil salad
Indulge in the medley of flavors with a delightful sweet potato and lentil salad. Nutritious ingredients blend harmoniously, creating a satisfying taste experience.
Ingredients:
- 2-3 long sweet potatoes, sliced
- 1 tablespoon each of ground cumin and smoked paprika
- 1/3 cup olive oil + 1 tablespoon spare
- 1 can of brown (French) lentils, drained and rinsed
- Juice of one lemon
- 1 clove of garlic, chopped finely
- 1 punnet of cherry tomatoes, sliced in half
- 3/4 cup feta, crumbled
- 1 bunch parsley leaves, roughly chopped
- 1/2 cup slivered almonds or pinenuts, toasted
Instructions:
- Preheat the oven to 410 F (210 C) and prepare two baking trays with waxed baking paper
- Coat the sweet potato with 1 tablespoon of oil and spices, add salt and pepper, then arrange in a single layer on the baking trays, bake for approximately 20 minutes until golden and slightly crisp
- If desired: If your cherry tomatoes are not flavorful and you have budget-friendly feta, you can also bake them for 10 minutes towards the end
- In your serving dish(es), combine the 1/3 cup olive oil, lemon juice, garlic, lentils, parsley, and nuts (Please distribute these ingredients evenly between the two dishes)
- When ready to serve, combine the baked sweet potato, cherry tomatoes, feta, and croutons and gently mix
Summary:
- Calories: 2052 kcal
- Fat: 128 g
- Protein: 71 g
- Carbs: 176 g
- Potassium: 3695 mg
- Magnesium: 455 mg