Warm Sweet Potato and Spinach Lentil Salad
a burst of flavor & nutrition
This vibrant, nutrient-packed salad combines the earthy flavors of lentils and sweet potatoes with the fresh, slightly bitter taste of spinach. Tossed with a light, zesty dressing, it’s hearty enough to be a meal on its own or a flavorful side dish. Warm and comforting, yet refreshing, it’s perfect for any season.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 280 kcal
Servings: 4 servings
Ingredients:
2 medium sweet potatoes, peeled and cubed
1 cup cooked lentils (green or brown)
2 cups fresh spinach leaves
2 tbsp olive oil
1 tsp ground cumin
Salt and pepper to taste
¼ cup crumbled feta (optional)
Lemon Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp honey or maple syrup (for vegan option)
Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, Dijon mustard, garlic, honey (or maple syrup), salt, and pepper.
3. In a large serving bowl, combine the warm sweet potatoes, cooked lentils, and fresh spinach leaves. Toss gently to mix.
4. Drizzle the lemon dressing over the salad and toss until well coated.
5. Optional: Sprinkle with crumbled feta before serving.
Preparation Notes
Cooking Lentils: Use green or brown lentils for their firmness. Rinse thoroughly and cook until tender but not mushy.
Roasting Sweet Potatoes: Dice sweet potatoes into cubes, toss with olive oil, salt, and a pinch of paprika, and roast at 400°F (200°C) until golden and caramelized.
Spinach: Use fresh baby spinach for a tender texture. If desired, lightly wilt it by mixing it with the warm lentils and sweet potatoes.
Dressing: A simple vinaigrette of olive oil, lemon juice, Dijon mustard, and a touch of maple syrup or honey works well. Add a pinch of cumin or smoked paprika for extra depth.
Toppings: Optional add-ins like crumbled feta, toasted walnuts, or pomegranate seeds can enhance flavor and texture.
Tips:
Meal Prep Friendly: Cook the lentils and roast the sweet potatoes in advance. Assemble and add spinach just before serving.
Protein Boost: Add grilled chicken, tofu, or chickpeas for a higher protein content.
Gluten-Free & Vegan: Naturally gluten-free. To make it vegan, skip the feta and use maple syrup in the dressing.
Seasonal Variations: Swap spinach for kale or arugula, and sweet potatoes for butternut squash or carrots, depending on availability.
Benefits:
Rich in Nutrients: Packed with fiber, vitamins A and C, iron, and plant-based protein.
Anti-Inflammatory Properties: Sweet potatoes and spinach are known for their anti-inflammatory compounds.
Heart-Healthy: Lentils and olive oil contribute to improved heart health.
Supports Digestion: High fiber content aids gut health and digestion.
Energy Boosting: A balanced mix of complex carbs, protein, and healthy fats keeps energy levels steady.
Enjoy this warm, wholesome dish as a go-to for a nourishing and satisfying meal!