Simple yet AMAZING
Table of contents
About this Recipe
I made this salad after one of those “what do I even want to eat” afternoons, where my body said comfort, my brain said “don’t bloat me,” and my fridge said “leftovers only.” It’s healthy because it’s loaded with fiber, iron, and antioxidants—basically a salad that actually feeds you instead of leaving you sad and snacky. It’s simple because everything’s fresh, baked, or stirred—no gadgets, no overthinking, no sautéing. Someone would love it because it’s got bite, sweetness, crunch, creaminess and enough color to pass for “I’ve got my life together” energy. I made it because I wanted something real—but still easy, tasty, and kind on the gut.
Ingredient Notes & Substitutes
Radishes: These bring crunch and a slightly peppery bite to balance the sweetness—go grated for softer texture, chopped for more kick. Skip if raw roots feel aggressive to your belly.
Romaine Lettuce: Crisp, light, and holds up well under dressing—gives the base freshness without overwhelming other textures. Sub with your preferable lettuce.
Vegan Feta: Adds creamy saltiness. Choose a coconut-oil-based version for richness or a tofu-based one if you prefer soy (though optional for soy-free folks).
Mint Leaves: A fresh, cooling contrast that lifts the entire dish. Don’t skip unless you absolutely hate herbs. Basil works too, but it’s not the same vibe.
English Cucumber: Hydrating, crunchy, and gentle in flavor—use with peel on for nutrients, or peel if that’s easier on digestion.
Cooked Black Lentils: Earthy, protein-rich, and keep their shape. Beluga lentils work best, but green lentils are a decent backup. No mushy red ones, please.
Sweet Potato (baked): Soft, caramelized cubes that add sweetness and depth. Roasting brings out their natural sugars—don’t steam, it’s a downgrade.
Goji Berries: Slightly chewy and tart-sweet. Think of them as your “antioxidant candy.” Dried cranberries could swap in if needed.
Pumpkin Seeds: Nutty crunch, protein boost, and zinc-rich. Toast slightly for extra flavor, or use sunflower seeds if allergic.
Recipe card with notes
Black lentils and sweet potato salad
Equipment
- Wide or deep salad bowl
- Oven
- baking sheet - with parchment paper
Ingredients
- 4 radishes (chopped or grated)
- 2 cups chopped lettuce (I’m using Romaine)
- ¼ cup Vegan feta (cut into small cubes)
- 5 leaves mint (chopped)
- ½ English cucumber (cut into medium cubes)
- ½ cup cooked black lentils
- 1 small sweet potato (peeled, cut into small-medium cubes)
- Salt (pepper and olive oil – by taste)
- ¼ cup lemon juice
- 3 tbsp apple cider vinegar
- 1 tsp smooth dijon mustard
- 1 tbsp date syrup
- ¼ cup olive oil
- 1½ tsp salt
- Pepper to taste
- 1-2 tbsp nutritional yeast
- 1 tsp dried oregano
- 2 tbsp goji berries
- ¼ cup pumpkin seeds
Instructions
- Preheat the oven – Heat the oven to 180ºC / 360ºF.
- Roast sweet potato cubes – Spread the sweet potato cubes on a baking sheet lined with parchment paper, add a little salt, pepper and olive oil. Bake until browned and soft, about 15 minutes. Stir halfway through. Cool before adding to the salad.
- Mix the dressing – Combine all dressing ingredients, mixing them in a small bowl or jar until emulsified.
- Assemble and toss the salad – Add the salad base ingredients and “others” (goji, seeds) to the bowl, pour in the dressing, then gently mix in the cooled sweet potato cubes. Taste and adjust seasoning if needed.
Video
Notes
- This salad holds up well for meal prep—store dressing and sweet potatoes separately until serving.
- For extra crunch, toss in roasted chickpeas or air-fried tofu cubes (if not soy-free).
- Want to bulk it up? Add quinoa or cooked buckwheat for a heartier version.
- If your gut’s sensitive to raw radish, try lightly steaming or swapping with grated carrot.
- For a more warming profile, add a pinch of cumin or smoked paprika to the sweet potatoes before baking.
