by This 30-Minute Healthy Vegan Lentil Sweet Potato Salad uses roasted sweet potatoes and canned lentils as the base, lots of crunchy veggies, with NO feta, and my 5-Minute Fresh Lemon Garlic Vinaigrette to make a cravable salad that’s delicious as a plant-based meal prep idea or a healthy vegan lunch bowl that you’ll actually enjoy eating!
Friends, you know I love an easy vegan salad recipe, 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 delicious roasted sweet potato salad?! It can be meal prepped ahead of time in just 30 minutes, then enjoyed as either a healthy vegan main dish or side with my Healthy & Tasty Herby Breaded Tofu, which also takes less than 30-minutes to make and adds a whopping 30g of protein!
Enjoy It Warm Or Chilled!
Since I’m so obsessed with this salad I’ve tested out eating it slightly warm when the sweet potatoes are freshly cooked AND chilled in the fridge, and I seriously can’t decide which I like better, they’re both perfect!
Oh, and I’ve also tested using canned lentils and cooked from dried, and can confirm that the canned lentils actually hold up better when the salad is tossed, so I’d recommend using those instead of dried!
Save this Recipe!
If you’re as big of a fan of easy and healthy sweet potato recipes as I am, you’re going to go nuts for my 30-Minute Healthy Sweet Potato Curry with Chickpeas! It’s warming and literally just takes chucking them into one pot and letting it simmer away on the stove for the easiest vegan dinner recipe!
The Roasted Sweet Potato Salad Of Your Dreams!
30-Minute Healthy Vegan Lentil Sweet Potato Salad
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
Equipment
- 1 large sheet pan lined with parchment paper
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!
