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!
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Recipe Information
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
Instructions
Preheat the oven to 400°F (200°C).
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.
Roast the sweet potatoes in the preheated oven for 25–30 minutes, stirring halfway through, until tender and slightly caramelized. Remove and let cool.
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.
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.
Finely dice the red onion and roughly chop the fresh cilantro. Add these to the dressing.
Gently toss together the cooked lentils, roasted sweet potatoes, and the dressing mixture until evenly coated.
Crumble the queso fresco into the salad and gently fold it in.
If desired, serve the lentil salad over a bed of baby spinach or arugula for added freshness and texture.
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
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 4673 mg | 203% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 30.6 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 763 mg | 59% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2147 mg | 46% | |
*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.
