Roasted Sweet Potato & Lentil Salad

A warm, nourishing salad packed with protein, fiber, and vibrant flavors.

Ingredients (2–3 servings):

• 2 medium sweet potatoes, peeled & diced
• 1 cup cooked green or brown lentils (or canned, rinsed)
• 1 red bell pepper, diced
• 2 handfuls fresh spinach or arugula
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt & pepper to taste
• 2 tbsp pumpkin seeds (optional, for crunch)
• Dressing:
  • 2 tbsp tahini
  • Juice of ½ lemon
  • 1 clove garlic, minced
  • 2–3 tbsp water (to thin)

Instructions:

1. Preheat oven to 200°C (390°F).
2. Toss diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, until golden and tender.
3. In a bowl, combine roasted sweet potatoes, lentils, diced red pepper, and fresh spinach.
4. Mix tahini, lemon juice, garlic, and water to create a creamy dressing.
5. Drizzle over the salad and sprinkle with pumpkin seeds before serving.

Why it’s great:

• Lentils provide plant-based protein and iron.
• Sweet potatoes add slow-release carbs and beta-carotene.
• Tahini dressing boosts flavor with healthy fats.