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

This Crispy Sweet Potato and Lentil Salad is a vibrant and nutritious dish, combining the earthy flavors of lentils, sweet potatoes, and chickpeas with fresh spinach and peas. It's a satisfying and healthy option for a midnight meal that packs a punch of flavor and texture.

Ingredients

• Sweet potato - 200 grams, diced
• Green lentils - 100 grams, cooked
• Canned chickpeas - 100 grams, rinsed and drained
• Fresh spinach - 50 grams
• Carrot - 1 medium, grated
• Frozen peas - 50 grams
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Paprika - 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. Toss the diced sweet potato with 1 tablespoon of olive oil, cumin, paprika, salt, and black pepper in a bowl until well coated.
3. Spread the sweet potato on a baking sheet and roast for 20-25 minutes or until crispy and tender, turning halfway through.
4. In a large bowl, combine the cooked lentils, chickpeas, grated carrot, frozen peas, and fresh spinach.
5. Once the sweet potatoes are done, add them to the bowl with the lentil mixture.
6. Drizzle the remaining olive oil and lemon juice over the salad and toss gently to combine.
7. Garnish with chopped parsley and serve warm or at room temperature.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 68 g
• Fiber: 18 g
• Sugar: 7 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in antioxidants and vitamins from vegetables.

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