Roasted Sweet Potato and Lentil Salad

14 45 503
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 2
Roasted Sweet Potato and Lentil Salad
Health Highlights
A hearty and heart-healthy salad.


1 medium potato Sweet potato (diced)
1 tbsp Extra virgin olive oil
29 gm Red onion (2 tbsp., diced)
1/4 cup Parsley, fresh (chopped)
1/2 cup Green lentils, canned (drained well)
1/4 cup Goat cheese, semi-soft (omit for dairy free)
1 pinch Sea Salt (to taste)
1 dash Black pepper (to taste)
1 medium shallot(s) Shallots (dressing - sliced)
2 tbsp White wine vinegar (dressing)
2 tbsp Red wine vinegar (dressing)
1/4 cup Extra virgin olive oil (dressing)
1 pinch Sea Salt (dressing)
1 dash Black pepper (dressing)


1. Preheat oven to 425oF (220oC). Place diced sweet potato in a bowl, drizzle with olive oil and stir to coat the pieces well.

2. Place sweet potato on a cookie sheet and bake for 20-30 minutes or until fork-tender.

3. In the meantime, combine white and red wine vinegars, sea salt and pepper in a small bowl. Slowly add in olive oil whisking until combined. 

3. Once sweet potatoes have cooled, place in a bowl and add onion, parsley, lentils, shallots, goat cheese and toss with the dressing.


Lentils - a great source of plant-based protein and also a good source of fiber

Nutrition Facts

Per Portion

Calories 503
Calories from fat 361
Calories from saturated fat 78
Total Fat 40 g
Saturated Fat 8.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 26.0 g
Cholesterol 14.7 mg
Sodium 273 mg
Potassium 798 mg
Total Carbohydrate 27.8 g
Dietary Fiber 7.8 g
Sugars 9.7 g
Protein 11.8 g

Dietary servings

Per Portion

Meat Alternative 0.3
Milk Alternative 0.4
Vegetables 2.3

Energy sources