Roasted Sweet Potato & Lentil Salad
Roasted Sweet Potato & Lentil Salad
Rate this RecipeIngredients
Roasted Sweet Potato
- 1 sweet potato large, halved lengthwise
- Olive oil for drizzling
- Salt and pepper
Salad
- 400 g canned lentils drained & rinsed
- 1 Lebanese cucumber diced
- 1 cup cherry tomatoes halved
- ½ green capsicum finely diced
- ½ red onion finely sliced
- ½ cup corn kernels fresh, canned or thawed frozen
- Small handful fresh mint roughly chopped
Drizzle
- Extra virgin olive oil
- 1/2 cup hummus
- 1/2 cup greek yoghurt optional
- 1 tablespoon lemon juice
- Sumac
Instructions
Air fryer:
- Preheat the air fryer to 190°C. Drizzle the sweet potato halves with olive oil and season with salt and pepper. Place cut-side up in the basket and cook for 18–22 minutes, or until tender and lightly golden.
Oven:
- Preheat the oven to 200°C (fan-forced). Place the sweet potato halves on a lined baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30–35 minutes, or until tender and lightly caramelised.
- While the sweet potato is cooking, add the lentils, cucumber, cherry tomatoes, capsicum, red onion, corn and mint to a large bowl. Drizzle with extra virgin olive oil, season with salt and pepper, and add a squeeze of lemon. Toss gently to combine.
- In a small bowl, mix the hummus, Greek yoghurt (if using), lemon juice and a drizzle of extra virgin olive oil. Season with salt and pepper and stir until smooth.
- In a small bowl, combine the hummus, Greek yoghurt (if using), lemon juice and a drizzle of extra virgin olive oil. Season with salt and pepper and mix until smooth.
- Lightly press or smush the roasted sweet potato with the back of a spoon and spoon the salad over the top.
- Place one roasted sweet potato half in each bowl. Lightly press or smush the sweet potato. Spoon the lentil and vegetable salad over the top. Drizzle with the hummus-yoghurt dressing and finish with a sprinkle of sumac.
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