Sweet Potato and Lentil Salad

Sweet Potato and Lentil Salad

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 268.9
  • Total Fat: 9.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 133.6 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 8.6 g
  • Protein: 9.1 g

View full nutritional breakdown of Sweet Potato and Lentil Salad calories by ingredient


Adapted from Oh She Glows Adapted from Oh She Glows
Number of Servings: 3


    2 medium sweet potatoes
    .75-1 c uncooked green lentils
    2 c vegetable broth
    1 c chopped red pepper
    2 c chopped spinach
    3/4 c chopped yellow onion
    2 cloves minced garlic
    2 T olive oil, divided
    1 t balsamic vinegar
    1 T maple syrup
    1 t Dijon mustard
    Pam cooking spray


Serving Size: 3

Preheat oven to 400 degrees.

Peel and dice sweet potatoes into bite-size chunks. Toss with 1 T olive oil, salt, and pepper. Spread on baking sheet and roast until tender, 20-25 minutes.

In a medium sauce pan, cook lentils with 2 c vegetable broth, adding water as necessary until lentils are tender.

In a large, deep skillet sprayed with Pam and heated over medium high heat, saute onion and garlic. When tender, add chopped pepper and spinach. Cook until spinach is wilted and peppers are soft. Add roasted sweet potatoes and lentils when they are done and stir to combine.

For dressing, combine 1 T olive oil, 1 t Dijon mustard, 1 T maple syrup, 1 t balsamic vinegar, and salt and pepper to taste. Mix well, drizzle over salad, and stir to coat veggies.


Number of Servings: 3

Recipe submitted by SparkPeople user MTNCLIMBER88.

Member Ratings For This Recipe

  • no profile photo

    Excellent!! Will make again and again! Huge portion... could easily make 6 servings as a side dish - 11/3/20

  • no profile photo

    Very Good
    Beautiful colours and tasty filling salad. Great way to use left over sweet potatoes and lentils. - 6/13/13