Warm Roasted Sweet Potato Salad

Name: Warm Roasted Sweet Potato Salad
Total time: 35 min
Yield: 4
Ingredients: 600 g sweet potato, cubed; 230 g lentils, drained and rinsed; 1 tbsp neutral oil; 1 tsp cumin; 0.5 tsp dried oregano; 0.5 tsp dried basil; salt and pepper to taste; 2 garlic cloves, mincedgarlic cloves, minced; 0.5 cups almond butter; 1 lime, juice; 0.5 tsp cumin; 3 tbsp water; salt to taste; 200 g cabbage, shredded; 50 g almonds, roughly chopped; 30 g almond flakes; 10 g fresh parsley, chopped

Sun May 11 2025

35 MINUTES

This roasted sweet potato salad is bursting with flavour - and come together beautifully in just 35 minutes.

SERVINGS:

Ingredients

Roast

600 g sweet potato, cubed
230 g lentils, drained and rinsed
1 tbsp neutral oil
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp dried basil
salt and pepper to taste

Dressing

2 garlic cloves, mincedgarlic cloves, minced
1/2 cups almond butter
1 lime, juice
1/2 tsp cumin
3 tbsp water
salt to taste

Other

200 g cabbage, shredded
50 g almonds, roughly chopped
30 g almond flakes
10 g fresh parsley, chopped

Instructions

Preheat the oven to 200 degrees celsius and line a baking sheet with parchment paper.
In a medium sized bowl, add sweet potato, lentils, oil, cumin, oregano, basil, salt and pepper and toss until well combined.
Spread out evenly onto the baking sheet before roasting in the oven until tender and browned, about 30 minutes.
Meanwhile, make the dressing by combining all ingredients (garlic, almond butter, lime, cumin, water and salt) in a small bowl and whisk until well combined.
Add cabbage, parsley, almond, almond flakes, dressing, sweet potato and lentils to a large bowl and toss until combined.