This 30-Minute Tasty & Healthy Lentil Sweet Potato Salad uses roasted sweet potatoes and canned lentils as the base, lots of crunchy veggies, and my 5-Minute Fresh Lemon Garlic Vinaigrette to make a cravable salad that’s delicious as a meal prepped main dish or side that you’ll actually enjoy eating!

Friends, you know I love a good salad, and this 30-Minute Tasty & Healthy Lentil Sweet Potato Salad is my current fixation. It’s healthy, easy to make, and perfectly balanced with protein, fiber and fats, which makes this Registered Dietitian very happy!
It’s hearty from the sweet potato and lentils, with a satisfying crunch from the veggies and pecans! Plus, the 5-Minute Fresh Lemon Garlic Vinaigrette adds a delicious tangy flavor, which pairs perfectly with the sweetness from the raisins.
The best part about this delish salad?! It can be meal prepped ahead of time in just 30 minutes, then enjoyed as either a main dish or side!
Time to Gather the Ingredients!
One of the best parts about this salad is it doesn’t require a bunch of ingredients!
Sweet potato: As the base for carbs and protein!
Canned lentils: I used canned because they’re so much easier to me than cooking from dried, but if you’d prefer to do that, that’s fine too! The lentils add lots of protein and extra fiber!
5-Minute Fresh Lemon Garlic Vinaigrette: To add some tangy deliciousness to the salad!
Bell peppers & red onion: For extra nutrition and texture!
Pecans: For healthy fats and crunch!
Parsley: For extra freshness and nutrients!
Let’s Make Some Salad!
Seriously, this salad couldn’t be easier to throw together. It’s pretty much just chopping a few ingredients while the sweet potatoes roast in the oven, and whipping up the 5-Minute Lemon Vinaigrette!
- Preheat the oven to 450 F and line a baking sheet with parchment paper.
- In a large bowl, toss together the diced sweet potatoes with olive oil, salt, and garlic powder. Lay evenly on the baking sheet and bake for 20-25 minutes, until the sweet potatoes are fork tender.
- Meanwhile, make a batch of my 5-Minute Fresh Lemon Garlic Vinaigrette. This recipe calls for half of the recipe, or more based on your taste preferences! I like making a full batch regardless, then I can add more to the salad if I’d like or use the leftovers to make my 5-Minute Fresh Green Salad!
- Once the sweet potatoes are done, add them to a large bowl alongside the bell pepper, red onion, lentils, parsley, pecans, and raisins. Pour half the batch of the dressing over top, or more if you’d like. Toss well to combine and enjoy!

More Easy Sweet Potato Recipes
High Protein Sweet Potato Apple Vegan Soup
Healthy Stuffed Baked Sweet Potato with Black Beans
Coconut Carrot & Sweet Potato Soup with White Beans
30-Minute Sweet Potato and Kale Soup with Lentils
Easy, 30-Minute Spicy Roasted Sweet Potato Fries with Creamy Dipping Sauce
Connect with Lauren
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pintetrest so you never miss a new recipe or blog post.
Actually Tasty 30-Minute Lentil Sweet Potato Salad (Higher Protein!)
Equipment
- 1 Baking sheet lined with parchment paper
- 1 baking tray
- 1 large bowl
Ingredients
For the sweet potatoes
- 2 medium sweet potatoes diced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
For the rest of the salad
- 1 batch 5-Minute Fresh Lemon Garlic Vinaigrette you may only use half the batch!
- 540 ml canned lentils drained and rinsed
- 1 bell pepper diced
- 1/2 red onion diced
- 1/3 cup parsley chopped
- 1/4 cup pecans chopped
- 1/4 cup raisins
- salt and pepper to taste
Instructions
- Preheat the oven to 450 F and line a baking sheet with parchment paper. In a large bowl, toss together the diced sweet potatoes with olive oil, salt, and garlic powder. Lay evenly on the baking sheet and bake for 20-25 minutes, until the sweet potatoes are fork tender.
- Meanwhile, make a batch of my 5-Minute Fresh Lemon Garlic Vinaigrette. This recipe calls for half of the recipe, or more based on your taste preferences! I like making a full batch regardless, then I can add more to the salad if I'd like or use the leftovers to make my 5-Minute Fresh Green Salad!
- Once the sweet potatoes are done, add them to a large bowl alongside the bell pepper, red onion, lentils, parsley, pecans, and raisins. Pour half the batch of the dressing over top, or more if you'd like. Toss well to combine and enjoy!
Nutrition
Did you try this recipe? Make sure to leave a review, take a photo and tag me on Instagram at @tastingtothrive_rd so I can see!
Leave a Reply