Ingredients
Scale
- 1½ pounds sweet potatoes (peeled and cubed)
- 1 can (15 ounces) lentils (or 1⅓ cups cooked)
- 3 tablespoons parsley (chopped)
- 2 tablespoons pistachio nuts (optional)
- 2 ounces feta cheese or non-dairy alternative (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1½ tablespoons mustard
- 1 small garlic clove (grated)
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Toss sweet potato cubes in olive oil, salt, and pepper on a baking tray. Roast for 20-30 minutes until fork-tender.
- Drain and rinse canned lentils under cold water or cook dry lentils in boiling salted water until tender.
- In a bowl, whisk together olive oil, lemon juice, mustard, grated garlic, cumin, paprika, salt, and pepper to make the dressing.
- In a large bowl, combine roasted sweet potatoes, lentils, chopped parsley, and dressing. Mix well.
- Serve topped with pistachios and feta if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg