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Vibrant Purple Sweet Potato & Lentil Harvest Salad
Savor this nutrient-rich Purple Sweet Potato & Lentil Salad, packed with antioxidants and plant-based protein for a healthy, hearty meal.
Discover a delightful explosion of flavors and textures with our Vibrant Purple Sweet Potato & Lentil Harvest Salad. This unique salad combines the earthy richness of purple sweet potatoes with the protein-packed goodness of lentils, making it a perfect choice for those seeking a nutritious and satisfying meal. The vibrant colors not only make it visually appealing but also indicate a high concentration of antioxidants and essential nutrients.
This salad is a true celebration of clean eating, utilizing whole, natural ingredients that are both healthful and delicious. The inclusion of fresh vegetables, aromatic herbs, and a tangy lime-cilantro dressing adds a refreshing twist that enhances the overall flavor profile. Whether you're looking for a hearty lunch or a wholesome dinner, this salad is designed to nourish your body and delight your senses.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Savor this nutrient-rich Purple Sweet Potato & Lentil Salad, packed with antioxidants and plant-based protein for a healthy, hearty meal.
Ingredients
- • purple sweet potatoes: 2 medium, peeled and cubed
- • cooked green lentils: 1 cup
- • baby spinach: 2 cups
- • cherry tomatoes: 1 cup, halved
- • cucumber: 1, diced
- • red onion: 1/4 cup, thinly sliced
- • avocado: 1, diced
- • fresh cilantro: 1/4 cup, chopped
- • lime: 1, juiced
- • extra virgin olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 In a large mixing bowl, toss the cubed purple sweet potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 25 minutes or until tender and slightly crispy on the edges.
- 3 While the sweet potatoes are roasting, prepare the dressing by whisking together the lime juice, remaining olive oil, and a pinch of salt in a small bowl. Set aside.
- 4 In a large salad bowl, combine the baby spinach, cooked lentils, cherry tomatoes, cucumber, red onion, and cilantro.
- 5 Once the sweet potatoes are ready, allow them to cool slightly before adding them to the salad bowl along with the diced avocado.
- 6 Drizzle the lime-cilantro dressing over the salad and gently toss until all ingredients are evenly coated.
- 7 Serve immediately, or chill in the refrigerator for 15 minutes for a refreshing cold salad.
Serving Suggestions
- • This Purple Sweet Potato & Lentil Harvest Salad pairs beautifully with a side of whole-grain bread or a slice of toasted multigrain. To enhance the fresh flavors, garnish with a sprinkle of pumpkin seeds for added crunch and a boost of healthy fats. Complement your meal with a light, sparkling water infused with a slice of lime or cucumber for a refreshing beverage pairing. For a heartier meal, consider adding a poached egg on top of the salad for an extra dose of protein and richness. Alternatively, serve alongside a cup of herbal tea to enjoy a soothing, calming dining experience.
Storage Tips
To store leftovers, place the salad in an airtight container and refrigerate for up to 3 days. For optimal freshness, keep the dressing separate and only combine it with the salad when ready to serve. This will help maintain the crispness of the vegetables and the vibrant flavor of the dressing.
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