Roasted Sweet Potato and Lentil Salad

14 45 539
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 2
Roasted Sweet Potato and Lentil Salad
Health Rating


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. Pre-heat oven to 425°F. 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 soft.

3. Once sweet potatoes have cooled, place in a bowl with remaining ingredients and toss with the dressing.

4. To make Dressing: Mix all ingredients, except the olive oil, in a bowl. Slowly drizzle in oil while whisking to incorporate.



are a great source of plant-based protein for vegetarians - they are also a good source of fiber! 

Nutrition Facts

Per Portion

Calories 539
Calories from fat 358
Calories from saturated fat 77
Total Fat 40 g
Saturated Fat 8.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 26.0 g
Cholesterol 14.7 mg
Sodium 302 mg
Potassium 679 mg
Total Carbohydrate 34 g
Dietary Fiber 5.7 g
Sugars 4.8 g
Protein 11.2 g

Dietary servings

Per Portion

Meat Alternative 0.3
Milk Alternative 0.4
Vegetables 2.3

Energy sources