Roasted Sweet Potato and Lentil Salad

12 40 743
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 2
Roasted Sweet Potato and Lentil Salad
Health Highlights


1 large potato Sweet potato (diced)
1 tbsp Olive Oil, Extra Virgin
2 large Red onion (tbsp diced)
1/4 cup Parsley, fresh (chopped)
1/2 cup Brown lentils, raw (cooked and drained)
1/2 cup Goat cheese, semi-soft (handful, crumbled (optional))
1 dash Salt and pepper (to taste)
1 large shallot(s) Shallots (sliced)
2 tbsp White wine vinegar
2 tbsp Red wine vinegar
1/4 cup Extra virgin olive oil
1 dash Salt and pepper (to taste)


Pre-heat oven to 425. Place diced sweet potato in a bowl, drizzle with olive oil and stir to coat. Place sweet potato on a cookie sheet and bake for 20-30 minutes or until soft.

Mix the last 5 ingredients for the dressing.

Once sweet potatoes have cooled, place in a bowl with remaining ingredients and toss with the dressing. Leftover dressing can be used for the Roasted Beet, Broccoli and Avocado salad.

Nutrition Facts

Per Portion

Calories 743
Calories from fat 412
Calories from saturated fat 116
Total Fat 46 g
Saturated Fat 12.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 27.3 g
Cholesterol 12.7 mg
Sodium 268 mg
Potassium 1319 mg
Total Carbohydrate 65 g
Dietary Fiber 15.2 g
Sugars 17.9 g
Protein 25.1 g

Dietary servings

Per Portion

Meat Alternative 1.3
Milk Alternative 0.7
Vegetables 4.8

Energy sources