30-Minute Healthy Vegan Lentil Sweet Potato Salad
This 30-Minute Healthy Vegan Lentil Sweet Potato Salad uses roasted sweet potatoes and canned lentils as the base, lots of crunchy veggies, 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!
Servings 4
Calories 395kcal
Equipment
- 1 large sheet pan lined with parchment paper
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!
Notes
Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 395kcal | Carbohydrates: 57g | Protein: 13g | Fat: 15g | Saturated Fat: 1g | Fiber: 12g | Calcium: 80mg | Iron: 5mg
