Healthy Lunch Roasted Sweet Potato Lentil Salad

Name: Healthy Lunch Roasted Sweet Potato Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 cup cooked lentils (green or brown); 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 2 cups mixed salad greens; 1/4 cup red onion, thinly sliced; 3 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Light Healthy Meals Collection

I love crafting recipes that are both nutritious and satisfying, and this Healthy Lunch Roasted Sweet Potato Lentil Salad ticks all the boxes. With roasted sweet potatoes, protein-packed lentils, and a burst of fresh veggies, it's a delightful combination that keeps me energized throughout the day. Whether I’m at home or packing lunch for work, this salad is easy to prepare and filled with vibrant flavors that brighten up my palate. I’m excited to share this versatile recipe that will leave your taste buds dancing.

Created by

Emily Carter

Last updated on 2026-01-14T05:09:35.607Z

When I first made this roasted sweet potato lentil salad, I was looking for a quick yet nutritious meal option that could last me for a few days. The combination of roasted sweet potatoes and lentils not only provides a hearty texture but also makes for a perfectly balanced meal. I was pleasantly surprised by how satisfying it was, and I experimented with different dressings until I found just the right blend to complement the flavors.

One of my favorite tips is to let the sweet potatoes cool slightly before combining with the lentils and veggies. This way, you get a delightful contrast between the warm, roasted sweetness and the refreshing crunch of fresh greens. It’s a vibrant dish that’s as good for meal prep as it is for a cozy family dinner.

        Why You'll Love This Recipe
        Nutrient-dense ingredients that power you through the day
Bright and colorful presentation that's as appealing as it is tasty
Versatile recipe that can be easily customized with your favorite toppings

      

Ingredient Insights

The star of this salad, sweet potatoes, not only provide a natural sweetness but are also rich in fiber, vitamins, and antioxidants. Choosing medium-sized sweet potatoes ensures they cook evenly and caramelize beautifully in the oven. Look for sweet potatoes with smooth skin and no soft spots; this indicates freshness and quality.

Lentils bring heartiness to the dish while packing in protein and nutrients. Green or brown lentils work best here, as they hold their shape well after cooking. You can prepare them ahead of time and store them in the refrigerator for up to a week, making this salad a fantastic option for meal prep.

Assembly and Storage Tips

When combining the salad ingredients, be gentle to maintain the integrity of the roasted sweet potatoes and lentils. Use a large mixing bowl to allow enough space for the ingredients to tumble together without mashing them. If you’re making this salad in advance, consider storing the dressing separately to prevent the greens from wilting.

This salad is best enjoyed fresh, but it can be stored in an airtight container in the fridge for about 3 days. To refresh the salad before serving leftovers, add a splash of additional olive oil or apple cider vinegar, and toss gently. If you crave a bit of crunch, a handful of toasted nuts or seeds can elevate the texture.

Ingredients

Start your healthy lunch with these fresh ingredients:

For the Salad

2 medium sweet potatoes, peeled and cubed
1 cup cooked lentils (green or brown)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
2 cups mixed salad greens
1/4 cup red onion, thinly sliced

For the Dressing

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Combine all these ingredients for a hearty salad!

Instructions

Follow these easy steps to create your delicious salad:

Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized.

Prepare the Dressing

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until combined.

Combine Ingredients

In a large bowl, add the cooked lentils, roasted sweet potatoes, diced bell pepper, cherry tomatoes, salad greens, and red onion. Drizzle with the dressing and toss gently to combine.

Serve

Divide the salad into bowls and enjoy immediately, or store in the refrigerator for meal prep!

Enjoy your healthy and delicious salad!

Pro Tips

Feel free to add feta cheese or avocado for an extra layer of flavor. This salad holds up well for a few days in the fridge, making it perfect for meal prep.

Customizing Your Salad

The beauty of this Roasted Sweet Potato Lentil Salad is its versatility. You can easily swap the cherry tomatoes for diced cucumbers or radishes for a different texture. Adding herbs such as parsley or cilantro can enhance freshness, while crumbled feta or goat cheese can introduce a savory note that complements the sweetness of the potatoes.

If you're looking for a grain boost, consider mixing in cooked quinoa or farro. This not only adds extra protein but also makes the salad even more filling. For a spicy kick, a sprinkle of chili flakes or diced jalapeños can transform the flavor profile without overpowering the dish.

Troubleshooting Common Issues

If your sweet potatoes are not caramelizing during roasting, ensure they are spread out on the baking sheet without overlapping. If they are crowded, they will steam rather than roast. You can also increase the roasting time slightly, checking for doneness and a golden edge, which indicates that they are ready.

In case your dressing ends up too tangy, you can balance out the apple cider vinegar by whisking in a dash of honey or maple syrup. Conversely, if it’s too oily, a bit more vinegar can brighten it up. Adjusting the dressing to your taste ensures that every bite of the salad is perfectly seasoned.

Questions About Recipes

→ Can I use other types of beans instead of lentils?

Absolutely! Chickpeas or black beans work well for added protein.

→ How can I make this salad vegan?

This recipe is already vegan; just avoid adding non-vegan toppings.

→ What other vegetables can I include?

Feel free to add carrots, cucumbers, or any seasonal veggies you enjoy.

→ Can I prepare this salad in advance?

Yes! It stores well in the fridge for up to 4 days.