Roasted Sweet Potato & Lentil Salad

Ingredients

For the salad:

2 large sweet potatoes, peeled & cubed

1 cup green or brown lentils (dry)

2 tbsp olive oil

Salt & black pepper (to taste)

½ tsp smoked paprika (optional)

¼ tsp chili flakes (optional)

½ cup fresh parsley, chopped

2–3 tbsp fresh cilantro, chopped

2 tbsp sesame seeds (or sunflower seeds)

For the dressing:

3 tbsp olive oil

1 tbsp lemon juice (fresh)

1 tsp honey or maple syrup

1 small garlic clove, minced

Salt & pepper to taste

Instructions

Roast the sweet potatoes

Preheat oven to 400°F (200°C).

Toss cubed sweet potatoes with olive oil, salt, pepper, paprika, and chili flakes.

Spread on a baking sheet in a single layer.

Roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.

Cook the lentils

Rinse lentils.

Simmer in salted water for about 20–25 minutes until tender but not mushy.

Drain and let cool slightly.

Make the dressing

Whisk together olive oil, lemon juice, honey, garlic, salt, and pepper.

Assemble

In a large bowl, combine roasted sweet potatoes and lentils.

Add parsley, cilantro, and sesame seeds.

Drizzle dressing over and toss gently.

Serve

Best served slightly warm or at room temperature.