Black lentils and sweet potato salad
This vibrant salad is bold, balanced, and weirdly addictive. Sweet potatoes, lentils, fresh greens and a zesty dressing come together like they meant it.
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Equipment
- Wide or deep salad bowl
- Oven
- baking sheet - with parchment paper
Ingredients
Salad base
- 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
Baked sweet potato cubes
- 1 small sweet potato (peeled, cut into small-medium cubes)
- Salt (pepper and olive oil - by taste)
Dressing
- 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
Others
- 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.