Crispy Sweet Potato and Lentil Salad with Feta

Crispy Sweet Potato and Lentil Salad with Feta is a hearty yet refreshing dish, perfect for a nourishing midnight meal. The combination of roasted sweet potatoes, protein-packed lentils, and tangy feta creates a delightful flavor profile that satisfies both hunger and health.

Ingredients

• Sweet potato - 200 grams, diced
• Lentils (green or brown) - 100 grams, rinsed
• Feta cheese - 50 grams, crumbled
• Olive oil - 2 tablespoons
• Red onion - 50 grams, finely chopped
• Garlic - 1 clove, minced
• Spinach - 50 grams, fresh
• Lemon juice - 1 tablespoon
• Ground cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, toss the diced sweet potato with 1 tablespoon of olive oil, ground cumin, salt, and black pepper. Spread the sweet potato on a baking sheet and roast for 20-25 minutes until crispy and golden, turning halfway through.
3. While the sweet potatoes are roasting, cook the lentils in a pot of boiling water for about 15-20 minutes until tender. Drain and set aside.
4. In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the red onion and garlic, sautéing until the onion is translucent, about 5 minutes.
5. In a large bowl, combine the roasted sweet potato, cooked lentils, sautéed onion and garlic, fresh spinach, and lemon juice. Toss gently to combine.
6. Top the salad with crumbled feta cheese and serve warm or at room temperature.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 15 mg
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from sweet potatoes.
• High in protein and fiber from lentils, promoting digestive health.

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