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

This Crispy Sweet Potato and Lentil Salad is a vibrant fusion of roasted sweet potatoes, protein-packed lentils, and crunchy chickpeas, tossed with fresh spinach and carrots for a nourishing midnight treat. It's a delightful combination of textures and flavors that satisfies your late-night cravings while keeping it healthy.

Ingredients

• Sweet potato - 200 grams
• Cooked lentils - 100 grams
• Canned chickpeas - 100 grams, drained and rinsed
• Fresh spinach - 60 grams
• Carrot - 1 medium, grated
• Olive oil - 2 tablespoons
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and dice the sweet potato into small cubes.
3. In a bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, paprika, cumin, salt, and black pepper.
4. Spread the sweet potato cubes on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until they are crispy and golden brown.
5. While the sweet potatoes are roasting, prepare the salad: In a large bowl, combine the cooked lentils, drained chickpeas, grated carrot, and fresh spinach.
6. Once the sweet potatoes are done, let them cool slightly before adding them to the salad mixture.
7. Drizzle the remaining tablespoon of olive oil and lemon juice over the salad, and toss gently to combine.
8. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting healthy digestion.
• High in vitamins and minerals, supporting overall health.

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