Lentil Salad with Roasted Sweet Potatoes and Queso Fresco

Elevate your salad game with this vibrant Lentil Salad with Roasted Sweet Potatoes and Queso Fresco, a perfect harmony of hearty and fresh flavors. Tender, caramelized sweet potatoes meet protein-packed lentils, delivering a satisfying base that’s both filling and nutritious. Tossed in a zesty lime-cumin dressing sweetened with a touch of honey or maple syrup, this salad is punctuated with crunchy red onions, fragrant cilantro, and creamy crumbles of queso fresco. Serve it over a bed of baby spinach or arugula for a refreshing burst of greens. Ready in under an hour, this versatile dish is ideal as a light lunch, a vibrant side, or even a make-ahead meal that gets better as it marinates. Perfect for vegetarians and anyone craving a wholesome, flavor-packed recipe!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium Sweet potatoes
• 4 tablespoons Olive oil
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 cup Green or brown lentils
• 4 cups Vegetable broth or water
• 1 cup Queso fresco
• 0.5 cup Red onion
• 0.25 cup Fresh cilantro
• 2 tablespoons Lime juice
• 0.5 teaspoon Ground cumin
• 1 teaspoon Honey or maple syrup
• 1 small, minced Garlic clove
• 2 cups Baby spinach or arugula

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel and dice the sweet potatoes into 1-inch cubes. Toss them with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Spread evenly on a baking sheet lined with parchment paper.

Step 3

Roast the sweet potatoes in the preheated oven for 25–30 minutes, stirring halfway through, until tender and slightly caramelized. Remove and let cool.

Step 4

While the sweet potatoes are baking, rinse the lentils thoroughly in cold water. Combine the lentils and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce the heat to low and simmer for 20–25 minutes or until the lentils are tender but not mushy. Drain any excess liquid and set aside to cool.

Step 5

In a large bowl, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, lime juice, honey or maple syrup, minced garlic, ground cumin, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.

Step 6

Finely dice the red onion and roughly chop the fresh cilantro. Add these to the dressing.

Step 7

Gently toss together the cooked lentils, roasted sweet potatoes, and the dressing mixture until evenly coated.

Step 8

Crumble the queso fresco into the salad and gently fold it in.

Step 9

If desired, serve the lentil salad over a bed of baby spinach or arugula for added freshness and texture.

Step 10

Taste and adjust seasonings if necessary. Serve immediately or refrigerate for up to 3 days. Allow to come to room temperature before serving for the best flavor.

Nutrition Facts

Serving size	(1827.5g)

Amount per serving	% Daily Value*
Calories	1482.9

Total Fat 86.5g	0%
Saturated Fat 30.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 23.8mg	0%
Sodium 4673.4mg	0%
Total Carbohydrate 131.1g	0%
Dietary Fiber 29.5g	0%
Total Sugars 30.6g
Protein 55.9g	0%

Vitamin D 0IU	0%
Calcium 763.1mg	0%
Iron 13.0mg	0%
Potassium 2147.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 14.6%

Carbs: 34.4%