Description
A vibrant salad featuring roasted sweet potatoes, earthy lentils, fresh fennel, and zesty lime, perfect for family gatherings or a nutritious meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup French green or brown lentils
- 1 fennel bulb, thinly sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse lentils under cold water and cook according to package instructions, approximately 20-25 minutes.
- Dice the sweet potatoes and toss them in olive oil, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway.
- Slice the fennel bulb thinly.
- In a large bowl, mix cooked lentils, roasted sweet potatoes, and sliced fennel.
- Dress with lime juice, olive oil and season with salt and pepper; toss gently.
- Taste and adjust seasoning as needed.
- Serve warm or chill in the fridge for an hour before serving.
Notes
For added flavor, consider garnishing with crumbled feta or avocado. Best when served fresh, but leftovers can be stored for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: salad, roasted sweet potatoes, lentils, fennel, lime, vegan, gluten-free, healthy
