Roasted Sweet Potato & Lentil Salad with Garlic Yoghurt and Pickled Onions by @deliciouslyella

50 min

4 servings

🥔

500 g

Sweet potatoes

🫘

400 g

Brown lentils

🫒

3 tbsp

Olive oil

🧂

1.5 tsp

Fine sea salt

0.75 tsp

Hot smoked paprika

⚫

Black pepper

🧅

0.5

Red onions

🍋

2

Lemon

🥥

200 g

Coconut yoghurt

🧄

1 clove

Garlic

🧂

Sea salt

🥬

100 g

Kale

🌿

Fresh parsley

🌿

Fresh mint

  1. Preheat

    Preheat the oven to 190°C fan / 410°F.

  2. Place
    • Sweet potatoes
    • Olive oil
    • Fine sea salt

    Place the sweet potatoes onto a baking tray, drizzle over a tablespoon of oil and season with salt and pepper, then toss to coat and bake for 30 minutes until darkened and caramelised.

  3. Drain
    • Brown lentils

    Drain the lentils and spread them onto a baking tray lined with kitchen paper, place another piece of kitchen paper on top and lightly press down.

  4. Drizzle
    • Brown lentils
    • Olive oil
    • Hot smoked paprika

    Once the sweet potatoes have been in the oven for 10 minutes, scatter the dry lentils on top, drizzle with more oil and season with paprika, salt and pepper, then toss to coat.

  5. Place
    • Sweet potatoes
    • Brown lentils

    Place the tray back in the oven for 20 minutes, stirring halfway through.

  6. Place
    • Red onions
    • Lemon

    For the pickled pinks, place the red onion and lemon juice in a small bowl and toss to combine.

  7. Combine
    • Coconut yoghurt
    • Garlic
    • Sea salt

    Combine the yoghurt, garlic and a pinch of salt and pepper in a medium bowl.

  8. Place
    • Kale
    • Lemon
    • Olive oil

    Place the kale in a large bowl, pour over the lemon juice, drizzle over the oil and add a pinch of salt.

  9. Massage
    • Kale

    Massage the kale for about 1 minute until tender and darkened.

  10. Serve
    • Coconut yoghurt
    • Kale
    • Sweet potatoes

    To serve, layer a large plate with the garlic yoghurt, then the dressed kale, followed by the roasted sweet potatoes and crispy lentils and pickled pinks.

  11. Serve
    • Fresh parsley

    Scatter over the fresh parsley and mint before serving.

Roasted Sweet Potato & Lentil Salad with Garlic Yoghurt and Pickled Onions by @deliciouslyella

50 min

4 servings

🥔

500 g

Sweet potatoes

🫘

400 g

Brown lentils

🫒

3 tbsp

Olive oil

🧂

1.5 tsp

Fine sea salt

0.75 tsp

Hot smoked paprika

⚫

Black pepper

🧅

0.5

Red onions

🍋

2

Lemon

🥥

200 g

Coconut yoghurt

🧄

1 clove

Garlic

🧂

Sea salt

🥬

100 g

Kale

🌿

Fresh parsley

🌿

Fresh mint

Preparation Steps

  1. Step 1/11

    Preheat the oven to 190°C fan / 410°F.

  2. Step 2/11

    Place the sweet potatoes onto a baking tray, drizzle over a tablespoon of oil and season with salt and pepper, then toss to coat and bake for 30 minutes until darkened and caramelised.

    🥔Sweet potatoes
    🫒Olive oil
    🧂Fine sea salt
    ⚫Black pepper
    🍳Baking tray

  3. Step 3/11

    Drain the lentils and spread them onto a baking tray lined with kitchen paper, place another piece of kitchen paper on top and lightly press down.

    🫘Brown lentils
    🍳Baking tray
    🧻Kitchen paper

  4. Step 4/11

    Once the sweet potatoes have been in the oven for 10 minutes, scatter the dry lentils on top, drizzle with more oil and season with paprika, salt and pepper, then toss to coat.

    🫘Brown lentils
    🫒Olive oil
    Hot smoked paprika
    🧂Fine sea salt
    ⚫Black pepper
    🍳Baking tray

  5. Step 5/11

    Place the tray back in the oven for 20 minutes, stirring halfway through.

    🥔Sweet potatoes
    🫘Brown lentils
    🍳Baking tray

  6. Step 6/11

    For the pickled pinks, place the red onion and lemon juice in a small bowl and toss to combine.

    🧅Red onions
    🍋Lemon
    🥣Small bowl

  7. Step 7/11

    Combine the yoghurt, garlic and a pinch of salt and pepper in a medium bowl.

    🥥Coconut yoghurt
    🧄Garlic
    🧂Sea salt
    ⚫Black pepper
    🥣Medium bowl

  8. Step 8/11

    Place the kale in a large bowl, pour over the lemon juice, drizzle over the oil and add a pinch of salt.

    🥬Kale
    🍋Lemon
    🫒Olive oil
    🧂Sea salt
    🥣Large bowl

  9. Step 9/11

    Massage the kale for about 1 minute until tender and darkened.

    🥬Kale
    🥣Large bowl

  10. Step 10/11

    To serve, layer a large plate with the garlic yoghurt, then the dressed kale, followed by the roasted sweet potatoes and crispy lentils and pickled pinks.

    🥥Coconut yoghurt
    🥬Kale
    🥔Sweet potatoes
    🫘Brown lentils
    🧅Red onions
    🍽️Large plate

  11. Step 11/11

    Scatter over the fresh parsley and mint before serving.

    🌿Fresh parsley
    🌿Fresh mint

Composition

Ingredients

Types

Vegetables, Legumes, Oils, Spices, Fruits, Dairy Alternative, Herbs

Ingredients

Sweet potatoes, Brown lentils, Olive oil, Fine sea salt, Hot smoked paprika, Black pepper, Red onions, Lemon, Coconut yoghurt, Garlic, Sea salt, Kale, Fresh parsley, Fresh mint

Notes

Sweet potatoes (or butternut squash, cut into pieces), Brown lentils (tinned, drained and rinsed), Olive oil (for the roasted veggies and lentils, for the kale), Fine sea salt (for the roasted veggies and lentils), Hot smoked paprika (½–1 teaspoon, midpoint used), Black pepper (fresh ground, to taste, for the garlic yoghurt), Red onions (small, thinly sliced, for pickling), Lemon (juiced, for the pickled onions), Garlic (minced, for the garlic yoghurt), Sea salt (for the garlic yoghurt), Kale (stalks removed and shredded), Fresh parsley (optional, to serve), Fresh mint (optional, to serve)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Egg-Free, soy-free, Dairy-Free, Vegetarian, Gluten-Free, Pescatarian

Calories

380 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 48g, Fat: 16g, Fiber: 11g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 780mg, Iron: 3.2mg, Magnesium: 60mg, Calcium: 120mg, Sodium: 620mg

Vitamins

Vitamin A: 750µg, Vitamin C: 55mg, Vitamin K: 180µg, Folate: 110µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Baking tray, Kitchen paper, Small bowl, Medium bowl, Large bowl, Large plate, Knife

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Everyday, Dinner Party, Potluck, Autumn

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mediterranean

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Crunchy, Tender, Crispy

Flavors

Garlicky, Tangy, Smoky, Earthy, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers (assembled salad) : 1 day (airtight container,best eaten fresh as kale and pickled onions soften over time), roasted sweet potatoes and lentils (unassembled) : 3 days (airtight container,reheat before serving for best texture), garlic yoghurt : 3 days (airtight container), pickled red onions : 5 days (airtight container, submerged in lemon juice)