Crispy Sweet Potato and Lentil Salad with Spinach

This Crispy Sweet Potato and Lentil Salad with Spinach is a nutritious and colorful dish, perfect for a late-night meal that's both satisfying and healthy. The combination of roasted sweet potatoes, protein-packed lentils, and fresh spinach creates a delightful blend of textures and flavors.

Ingredients

• Sweet potato - 250 grams, cubed
• Cooked green lentils - 150 grams
• Fresh spinach - 100 grams, washed and chopped
• Olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Feta cheese - 50 grams, crumbled (optional)
• Pumpkin seeds - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, cumin powder, paprika, salt, and black pepper until evenly coated.
3. Spread the sweet potatoes on a baking sheet and roast in the preheated oven for 20-25 minutes, or until crispy and golden brown, turning halfway through.
4. While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
5. In a large mixing bowl, combine the cooked lentils, sautéed garlic, and chopped spinach. Add the lemon juice and mix well.
6. Once the sweet potatoes are done, add them to the lentil and spinach mixture and toss gently to combine.
7. Serve the salad warm, topped with crumbled feta cheese and pumpkin seeds.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, promoting immune health.
• High in fiber and protein from lentils, supporting digestion and satiety.

Tags