Sweet potato lentil salad is an easy Mediterranean-inspired recipe with tender pieces of roasted sweet potato, green or brown lentils, plenty of fresh parsley, and a zesty mustard dressing.

The recipe is nutritious, wholesome, and excellent for a quick lunch or healthy dinner.

Lentil sweet potato salad is good for a few days, and you can bring it to potlucks, picnics, and barbecues.

lentil sweet potato salad

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet. It’s low in cholesterol and saturated fats.

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What is sweet potato lentil salad?

lentils sweet potatoes and feta salad

Lentils and sweet potatoes, married by a Mediterranean-tasting cumin and paprika dressing, are an excellent flavor match.

Inspired by our Moroccan carrot salad, sweet potato lentil salad will impress for its simplicity and bold taste.

You can serve it warm or at room temperature, like our lentil quinoa salad.

The recipe combines tender and slightly caramelized chunks of sweet potatoes with nutritious lentils.

The parsley adds freshness, and the mustard dressing, tossed when the sweet potatoes are still warm, will infuse the salad with a beautiful Mediterranean and North African aroma of garlic, lemon, and cumin.

lentils and sweet potato salad

You guys seem to love our lentil salad recipes, especially our classic lentil salad, lentil cauliflower salad, and refreshing lentil tabbouleh.

This makes us very happy since lentils are a massive part of our diet, and we love cooking with them.

If you are curious to learn more about lentils, check out our guide on how to cook lentils, which includes 23+ delicious and easy lentil recipes.

Finally, crumble some feta cheese or non-dairy feta to make this dish even tastier.

Its creamy texture and bold, savory taste meld perfectly with nutty lentils and naturally sweet spuds.

Ingredients and substitutions for lentil sweet potato salad

ingredients for sweet potato lentil salad

Quantities are in the recipe box at the bottom of the page.

Sweet potatoes

Sweet potatoes come in white, purple, and orange. We recommend the classic orange sweet potatoes you can find in most supermarkets.

We chop peeled sweet potatoes into 1-inch (2.5 cm) cubes, toss them in olive oil, salt, and pepper, and roast them in an air fryer or oven for about 20 minutes.

Cooked this way, they become caramelized and slightly smokey, and their tender texture soaks up the flavor and aroma of the cumin dressing.

Lentils

You can use canned lentils or dry lentils that you previously cooked in water for 15 to 30 minutes.

Here’s our guide on how to cook lentils if you are interested.

Brown lentils, green lentils, black lentils, and French Puy Lentils are best for this recipe because they have more bite than, for example, red lentils and keep their shape when we toss them in the salad.

Parsley

Try to find fresh flat-leaf parsley to give this salad a fresh Mediterranean taste.

Feta cheese

Feta is optional, and the salad tastes delicious without it. You can keep the feta out and add some nuts if you are vegan.

You can also substitute non-dairy feta for regular feta.

Pistachio nuts (optional)

Pistachio nuts are optional.

We add them for three reasons:

1) we love their taste with the cumin and sweet potatoes;

2) they add some crunch to the salad;

3) their light pistachio green looks beautiful with the bright orange roasted potatoes.

You can replace pistachios with shaved or slivered almonds, toasted pine nuts, or crushed walnuts.

Mustard Dressing

dressing with cumin, mustard, and paprika

Olive oil

If you can, use extra virgin olive oil for a richer and more aromatic taste. It also contains more antioxidants than most other oils, which is excellent for your health.

Alternatively, you can substitute regular olive oil for the extra virgin one.

Lemon juice

Freshly squeezed lemon juice adds freshness and acidity to the salad, which helps boost the flavor of the other ingredients.

You can substitute apple cider vinegar or white wine vinegar for the lemon juice.

Mustard

Mustard helps the dressing emulsify and stick to the vegetables, making them super flavorful.

Garlic

You can use finely minced garlic or garlic powder.

Cumin

We can’t describe in writing how well ground cumin goes with the roasted sweet potatoes and the lentils.

Ground cumin can be found in most supermarkets, or you can buy cumin seeds and grind them yourself with a mortar and pestle.

Paprika

Sweet paprika is best for the dressing.

Salt and Pepper

Use sea salt or kosher salt to add taste and freshly ground black pepper for a spicy aroma.

lentil sweet potato salad with feta

How to make sweet potato lentil salad

US cups + grams measurements in the recipe box at the bottom of the page.

Roast the sweet potatoes

Preheat the oven to 400°F or 200°C. Peel and chop the sweet potatoes into 1-inch (2.5 cm) pieces, transfer them onto the baking tray, and toss with olive oil, salt, and black pepper.

diced sweet potatoes on a baking tray

Arrange on a single layer and roast for about 20-25 minutes or until fork tender and slightly caramelized.

roasted sweet potatoes on a baking tray

To cook them in the air fryer, add the sweet potato cubes to a bowl, toss with olive oil, salt, and pepper, then transfer to the air fryer basket. The cubes CAN overlap.

sweet potato cubes in air fryer

Air fry at 400°F or 200°C for about 15 to 18 minutes or until tender and caramelized.

To ensure even cooking, shake the air fryer basket every 4 minutes.

air fried sweet potato cubes

Make the dressing

While the sweet potatoes cook, make the dressing by whisking together extra virgin olive oil, fresh lemon juice, American or Dijon mustard, grated garlic, ground cumin, paprika, salt, and black pepper.

dressing for sweet potato lentil salad

Mix salad

To a large mixing bowl, add the roasted sweet potatoes – ideally still warm, so they soak up the dressing – canned or cooked lentils, chopped parsley, and the dressing.

tossing lentil salad with cumin dressing

Toss well, then transfer to a serving platter and sprinkle with toasted pistachios and fresh parsley.

lentils and sweet potato salad

Optionally, add crumbled Greek feta cheese or non-dairy feta on top.

lentils sweet potatoes and feta salad

Serving Suggestions

Lentil and sweet potato salad is wholesome, tasty, and, most importantly, very fulfilling, so we recommend it as a nutritious lunch or healthy dinner with some pita bread or couscous.

It’s great with a yogurt tahini sauce, tzatziki, or a spread like hummus or muhammara.

You can pair it with a light tofu dish for extra protein. You’ll love it with baked tofu, marinated tofu, fried tofu, and air-fried tofu.

Or take your pick from this list of easy plant-based dinners.

Variations

Quinoa lentil salad

Lentil quinoa salad and hand holding a fork

Quinoa lentil salad is an easy, tasty, and protein-rich recipe for a quick lunch, side dish, or healthy dinner.

Here’s our quinoa lentil salad recipe.

Moroccan carrot salad

Moroccan carrot salad with couscous and Greek yogurt

It’s a warm salad with a delicious cumin dressing. Excellent with couscous or pita bread.

Here’s our Moroccan carrot salad recipe.

Sweet potato salad

sweet potato salad with arugula and feta

If you are into sweet potatoes, you will love this arugula, avocado, and sweet potato salad.

Here’s our sweet potato salad recipe.

Storage & make ahead

Make ahead: Lentil sweet potato salad is excellent for meal prep as it keeps well for a few days. The veggies and the dressing have time to meld and grow together into a harmonious dish.

Refrigerator: Store leftover lentils and sweet potato salad in an airtight container in the fridge for up to 3 days.

We recommend taking the salad out of the fridge about 15 minutes before eating it to allow the ingredients to reach room temperature and be more flavorful.

Freezing: Not suitable for freezing.

More salad recipes

More lentil recipes

lentil sweet potato salad recipe

Lentil Sweet Potato Salad

By: Nico Pallotta
5 from 12 votes
Sweet potato lentil salad is an easy Mediterranean-inspired recipe with tender pieces of roasted sweet potato, green or brown lentils, plenty of fresh parsley, and a zesty mustard dressing.
The recipe is nutritious, wholesome, and excellent for a quick lunch or healthy dinner.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Course: Main, salad, Side dish
Cuisine: International

Ingredients

  • pound sweet potatoes peeled and cut into 1-inch or 2.5 cm cubes
  • 1 can (15 ounces) lentils or 1 ⅓ cups cooked or ⅔ cup dry lentils
  • 3 tablespoons parsley chopped
  • 2 tablespoons pistachio nuts optional
  • 2 ounces feta cheese or non-dairy feta, optional

FOR THE DRESSING

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • tablespoons mustard American or Dijon
  • 1 small garlic clove grated
  • 1 teaspoon cumin ground
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • teaspoon black pepper

Instructions 

  • SWEET POTATOES: Preheat oven to 400°F or 200°C. Peel and chop 1½ pound sweet potatoes into 1-inch (2.5 cm) cubes and add them to a baking tray.
    Toss with a drizzle of olive oil, 2 pinches of salt, and a pinch of black pepper and bake for 20 to 30 minutes or until fork tender.
    roasted sweet potatoes on a baking tray
  • LENTILS: Drain and rinse 1 can (15 ounces) lentils, or cook ⅔ cup dry lentils in lightly salted boiling water for 15 to 30 minutes or until tender.
    Cooked and rinsed lentils in a sift
  • DRESSING: In a small bowl, whisk 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1½ tablespoons mustard, 1 small garlic clove (grated), 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon salt, and ⅛ teaspoon black pepper until well combined.
    dressing with cumin, mustard, and paprika
  • SALAD: To a large bowl, add roasted sweet potatoes, lentils, dressing, 3 tablespoons parsley, and toss until combined.
    Taste and adjust for salt before serving.
    Optionally, add 2 tablespoons pistachio nuts and 2 ounces feta cheese crumbled on top.
    tossing lentil salad with cumin dressing
  • MAKE IT A MEAL: Turn lentil sweet potato salad into a delicious meal by serving it on lettuce or watercress leaves, topped with a dollop of yogurt tahini sauce or tzatziki, and with a side of warm pita bread or couscous.
    lentil sweet potato salad with feta

Notes

Nutrition information is for 1 serving of sweet potato lentil salad out of 4 servings with crumbled feta and pistachios.
STORAGE & MAKE AHEAD
Make ahead: Lentil sweet potato salad is excellent for meal prep as it keeps well for a few days. The veggies and the dressing have time to meld and grow together into a harmonious dish.
Refrigerator: Store leftover lentils and sweet potato salad in an airtight container in the fridge for up to 3 days.
We recommend taking the salad out of the fridge about 15 minutes before eating it to allow the ingredients to reach room temperature and be more flavorful.
Freezing: Not suitable for freezing.
ALSO ON THIS PAGE

Nutrition

Calories: 375kcal, Carbohydrates: 49g, Protein: 11g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0g, Cholesterol: 13mg, Potassium: 890mg, Dietary Fiber: 11g, Sugar: 9g, Vitamin A: 24722IU, Vitamin B6: 1mg, Vitamin C: 12mg, Vitamin E: 2mg, Vitamin K: 60µg, Calcium: 152mg, Folate: 136µg, Iron: 4mg, Manganese: 1mg, Magnesium: 78mg, Zinc: 2mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating




7 Comments

  1. 5 stars
    Had just bought sweet potatoes, lentils and vegan feta, and this came to my inbox.
    Great recipe w the feta, pistachios and side salad

    1. YAY, that’s great Lin. I’m very happy you enjoyed it 😉

      Thanks so much for your kind comment. Kindest,
      Louise

  2. 5 stars
    This is absolutely delicious! Really happy to put this in the rotation at my house. Quick to put together and flexible for vegan/non-vegan. So good!

  3. For those of us who prefer to cook dry lentils, it would be very helpful if you were to tell us how many ounces of dry lentils, equal that 15 ounces of canned lentils.

    1. HI christine,

      thanks for your message and feedback.
      You are right, we are implementing this in our new recipes.
      For this salad, you’ll need about ⅔ cup dry lentils or 1 ⅓ cups cooked.

      I hope this helps 🙂
      Nico

  4. 5 stars
    This dish was delicious! I actually served it warm, as a main dish. The mix of flavors is to die for – sweet, salty, a little bitty heat, a little sour from the feta. I mean, wow!

    1. Hi Robert,
      I’m so happy you liked the mix of flavors and textures in this salad!
      Thank you for taking time to leave a comment here. All the best,
      Louise