Sweet Potato Lentil Salad
A sweet potato lentil salad with avocado and fresh radish, perfect for a spring lunch. This salad is very easy to make but also very healthy for you!
I like to call this sweet potato lentil salad a spring salad since you can eat it warm (for cooler days) or cold (for warmer days). It is also a good recipe to meal prep if you don’t have access to a microwave at school or work!
All the ingredients of this preparation are nutritious and make, put together, a healthy balanced meal.
Lentils are known to be one of the most recommended legumes for vegan and vegetarians since they are very rich in proteins and iron. Lentils are also a great source of fiber and antioxidants, just like the sweet potatoes and avocado.
For this recipe, I like to bake my sweet potatoes because of the caramelized taste they get. But if you are in a rush, feel free to steam them or cook them in your microwave (learn the trick here).
Ok so now, let’s make this easy and healthy sweet potato lentil salad!
🌱 Source of fiber
🌱 Rich in iron
🌱 Antioxidant properties
For 2-3 servings
- 250g green or brown lentils
- 3 medium size sweet potatoes
- 80g radish
- 100g pomegranate seeds
- 1 avocado
- 1 onion
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Preheat the oven at 180° and line a baking tray with parchment paper.
Rinse, peel, and cut the sweet potatoes in cubes. Place them in the baking tray and bake for 30 minutes.
Boil the lentils following package instructions.
In the meantime, cut the avocado in cubes, the radishes in slices and mince the onion.
Once cooked, drain lentils and remove sweet potatoes from the oven. Add them to a large bowl along with the avocado, radishes, onion and pomegranate seeds. Add olive oil and vinegar and season with salt.
Notes and variations
- If you meal prep this, I would recommend adding the avocado just before eating the salad
- Refrigerated, the sweet potato lentil salad will last up to 4 days