Moroccan Lentil Salad with Roasted Sweet Potato and Coriander

A colorful and nutritious salad inspired by Moroccan flavors, featuring protein-rich lentils, sweet roasted sweet potatoes, and fresh coriander. Perfect as a light lunch.

• 25 minutes
• 2 servings
• Main course

• vegan
• vegetarian
• energy
• folatreich
• aids digestion
• vitamin-a-reich
• cell-protective

Ingredients

• 150 g Lentils
• 400 g Sweet Potato
• 7.5 g Coriander
• 25 g Onion
• 100 g Tomatoes
• 150 g Cucumber
• 7.5 g Olive Oil (Extra Virgin)
• 50 g Lemon
• 1.3 g Salt
• 0.5 g Pepper

Instructions

1. Preheat the oven to 200°C (fan mode). Mix sweet potato cubes with 0.5 tablespoons of olive oil, salt, and pepper, and roast on a baking sheet for about 20-25 minutes until soft and slightly browned.
2. In a large salad bowl, combine cooked lentils, roasted sweet potatoes, chopped coriander, red onion, cherry tomatoes, and cucumber.
3. For the dressing, whisk together the remaining olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and mix well.
5. Serve immediately.

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