Dessertsdeliciouslyella
Crispy Lentil & Sweet Potato Salad
This recipe ticks all the boxes — nourishing and energising, yet hearty to feel properly satisfying. If you’ve not tried crispy lentils yet, then this will be a bit of a revelation — they add the best crunch alongside tender sweet potato, fresh zingy slaw and a sweet spicy dressing.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Add the sweet potato, lentils, olive oil, chilli flakes (if using) and ½ teaspoon salt to a large baking tray and toss together. Roast for ⏱️ 40 minutes, until the sweet potato is tender and the lentils are crisp. Remove from the oven and leave to cool.
olive oil2 tablespoons
2
Line a small baking tray with baking parchment. Add the cashews, seeds, tamari, maple syrup, olive oil, chilli flakes, stirring to coat evenly. Bake for ⏱️ 15 minutes, until golden and sticky. Remove from the oven and leave to cool.
olive oil2 tablespoons
3
To make the dressing, whisk together the ginger, garlic, tamari and maple syrup in a small bowl. Set aside.
4
Add the red cabbage, kale, lime juice and a pinch of salt to a large bowl. Use your hands to massage for a few minutes until softened.
red cabbage0.5kale7 oz
5
Add the grated carrots, dressing and the cooled sweet potatoes and lentils. Toss well to combine. Transfer to a large platter or serving dish and scatter over the crunchy cashews and seeds.
medium carrots3medium sweet potatoes4
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...