Crispy Sweet Potato and Lentil Salad with Spinach and Chickpeas and Lentils

This Crispy Sweet Potato and Lentil Salad combines the earthy flavors of roasted sweet potatoes and chickpeas with the wholesome goodness of lentils and fresh spinach. A healthy, satisfying dish perfect for a light midnight meal that is both nutritious and delicious.

Ingredients

• Sweet potato - 200 grams
• Cooked lentils - 100 grams
• Canned chickpeas - 100 grams, drained and rinsed
• Fresh spinach - 100 grams
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Feta cheese (optional) - 30 grams

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and dice the sweet potato into small cubes.
3. In a mixing bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, garlic powder, cumin, salt, and black pepper.
4. Spread the seasoned sweet potatoes on a baking sheet and roast in the preheated oven for 20 minutes or until crispy and golden, stirring halfway through.
5. While the sweet potatoes are roasting, rinse the canned chickpeas and prepare the spinach by washing and drying it.
6. In a large bowl, combine the cooked lentils, chickpeas, and fresh spinach.
7. Once the sweet potatoes are done, let them cool for a few minutes before adding them to the bowl with lentils, chickpeas, and spinach.
8. Drizzle the remaining tablespoon of olive oil and lemon juice over the salad, and toss gently to combine. Add feta cheese if desired.
9. Serve immediately or chill for a refreshing salad.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in antioxidants, contributing to overall wellness.

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