Warm Lentil & Sweet Potato Salad
This warm lentil salad is a simple, nourishing bowl built from everyday whole-food ingredients. Tender steamed sweet potato, hearty lentils, vibrant spinach, and a tangy splash of balsamic come together to create a balanced, fibre-rich dish that supports steady energy and gentle digestion. It’s quick enough for weeknights, versatile for meal prep, and endlessly adaptable with whatever vegetables or herbs you have on hand. Enjoy it as a satisfying plant-based meal on its own or as a colourful side that brings comfort and nutrition to any table.
Servings 4
Ingredients
- 2 Sweet Potato medium, peeled and cut into small cubes
- 1 1/3 cups Vegetable Broth divided
- 1 cup Red Onion chopped
- 3 Garlic cloves, minced
- 4 cups Baby Spinach
- 4 cups Lentils cooked, rinsed
- 1/4 cup Balsamic Vinegar
- 1/2 cup Parsley chopped, optional
Instructions
- Place sweet potato in a steamer over boiling water, cover, and cook for 8 to 10 minutes or until tender.
- Meanwhile, add half of the broth to a large pan with the onions and garlic. Cook over medium heat until the onions have softened, about 3 to 5 minutes. Add the salt and stir to combine. Wilt in the spinach.
- Add the lentils, balsamic vinegar, and the remaining broth. Continue to cook over medium heat for about 5 minutes more until most of the liquid has been absorbed.
- Remove the pan from the heat and stir in the steamed sweet potato and parsley. Divide into bowls and enjoy!
Notes
Swap the sweet potato
Butternut squash, carrots, or parsnips work well in place of sweet potato. Just keep the bite-sized cubes for even cooking.
Use different greens
Baby kale, chard, or finely shredded lacinato kale can be used instead of spinach. If using heartier greens, sauté an extra few minutes to soften.
Try other lentils
Brown or green lentils hold their shape best, but French (Puy) lentils are also great for texture. Avoid red lentils, which will break down and make the salad mushy.
Add fresh herbs
Swap or add herbs such as cilantro, dill, or basil for a different flavour profile.
Bump up the acidity
If you like a brighter dressing, add a splash of lemon juice or a teaspoon of Dijon mustard with the balsamic.
Make it a meal
Add pumpkin seeds, hemp hearts, cooked quinoa, or roasted chickpeas for more protein and crunch.
Add aromatics
A pinch of smoked paprika, cumin, or chili flakes meshes nicely with the sweet potato and lentils.
Serving suggestion
This salad is excellent warm, but also holds up well chilled for meal prep. It thickens slightly as it sits.
Leftovers
Refrigerate in an airtight container for up to four days. Reheat with extra vegetable broth if lentils become too dry.
