Sweet Potatoes and Lentil Salad

1 Reviews
100% would make this recipe again

Preparation : 10 min Cooking : 30 min
260 calories/serving


1/4 cup olive oil 65 mL
2 sweet potatoes 360 g
1 pinch salt to taste [optional] 0.1 g
ground pepper to taste
1/2 tbsp dried oregano 1 g
1 tbsp soy sauce 15 mL
1 tsp balsamic vinegar 5 mL
4 tsp apple cider vinegar 20 mL
1 tsp Dijon mustard 5 g
1 2/3 cup lentils (canned), rinsed and drained 420 mL
1 shallots, finely chopped 40 g
4 cups baby arugula 80 g


  1. Preheat the oven to 190ºC/375ºF.
  2. Peel and coarsely dice the sweet potatoes (about 2 cm). Place the potatoes on a baking sheet. Add one or tow spoonfuls of oil, oregano, salt and pepper.
  3. Bake the potatoes, turning them once, until they are soft, about 30 min.
  4. Meanwhile, in a bowl, combine the remaining oil, soy sauce, vinegars and mustard. Add the lentils, arugula, chopped shallot and roasted potatoes.
  5. Adjust the seasoning, then serve.

Nutrition Facts Table

per 1 SERVING (200 g)


% Daily Value




11 g

17 %

Saturated 1.5 g
+ Trans 0 g

8 %


0 mg


180 mg

8 %


33 g

11 %


6 g

25 %


8 g

Net Carbs

27 g


10 g

Vitamin A

135 %

Vitamin C

29 %


7 %


28 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Fibre, Folacin, Iron, Manganese, Potassium, Vitamin A, Vitamin K
Good source of  :
Copper, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Source of  :
Calcium, Selenium, Vitamin B2, Vitamin C
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Fats 2

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Members' Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

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