Crispy Sweet Potato and Lentil Salad with Spinach and Chickpeas

This Crispy Sweet Potato and Lentil Salad with Spinach and Chickpeas is a wholesome and vibrant dish that combines earthy flavors with a satisfying crunch. Perfect for a healthy midnight meal, it's packed with nutrients and bursting with color.

Ingredients

• Sweet potato - 200 grams (peeled and diced)
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cooked green lentils - 100 grams
• Canned chickpeas - 100 grams (drained and rinsed)
• Fresh spinach - 100 grams (washed and dried)
• Red onion - 1/4 (thinly sliced)
• Cherry tomatoes - 100 grams (halved)
• Feta cheese - 50 grams (crumbled)
• Lemon juice - 1 tablespoon
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, toss the diced sweet potato with 1 tablespoon of olive oil, salt, and black pepper until well coated.
3. Spread the sweet potato on a baking sheet and roast in the preheated oven for 20 minutes or until golden brown and crispy, turning halfway through.
4. In a large bowl, combine the cooked lentils, chickpeas, fresh spinach, red onion, and cherry tomatoes.
5. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, cumin, and paprika to create the dressing.
6. Once the sweet potatoes are done, allow them to cool slightly, then add them to the salad mixture.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Top with crumbled feta cheese and serve immediately.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in antioxidants and vitamins, supporting immune function.

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