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

This Crispy Sweet Potato and Lentil Salad is a vibrant medley of nutritious ingredients that come together to create a satisfying midnight dish. The combination of roasted sweet potatoes, protein-rich lentils, and fresh spinach provides a delicious and healthy option for late-night cravings.

Ingredients

• Sweet potato - 200 grams, diced
• Lentils (cooked) - 100 grams
• Chickpeas (cooked) - 100 grams
• Spinach - 100 grams, fresh
• Carrots - 50 grams, grated
• Green peas (frozen) - 50 grams
• Olive oil - 2 tablespoons
• Honey - 1 teaspoon
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, black pepper, cumin, and paprika.
3. Spread the sweet potatoes on a baking sheet and roast in the preheated oven for 25 minutes or until crispy and tender, stirring halfway through.
4. While the sweet potatoes are roasting, heat a small pot of water to boil and cook the frozen peas for 3-4 minutes, then drain and set aside.
5. In a large bowl, combine the cooked lentils, chickpeas, grated carrots, fresh spinach, and cooked peas.
6. In a separate small bowl, whisk together the remaining tablespoon of olive oil, honey, and lemon juice.
7. Once the sweet potatoes are ready, add them to the large bowl with the other ingredients.
8. Drizzle the dressing over the salad and toss gently to combine. Serve warm or at room temperature.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 5 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 vitamins and minerals from sweet potatoes and spinach.
• High in fiber and protein, promoting satiety and digestive health.

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