Rosemary Roasted Sweet Potato and Lentil Salad
Sweet potatoes are a great source of vitamin A and fiber.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Rosemary Roasted Sweet Potato and Lentil Salad
Ingredients
Instructions
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Preheat the oven to 200°C (400°F).
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Peel and dice the sweet potatoes.
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Rinse the lentils.
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In a large bowl, combine the sweet potatoes, lentils, red onion, cherry tomatoes, rosemary, olive oil, lemon juice, salt, and black pepper.
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Toss everything together until well coated.
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Spread the mixture onto a baking sheet and roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.
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Remove from the oven and let it rest for 10 minutes.
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Serve the salad warm or at room temperature.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 60g20%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
