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Curried Sweet Potato Lentil Salad

September 26, 2016 By Richa 25 Comments

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Curried Sweet Potato Lentil Salad. Simple Indian spices, roasted sweet potato, earthy lentils, lime juice and a refreshing lunch bowl. Vegan Gluten-free Soy-free Nut-free Recipe. Can be made oil-free. 

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Curried Sweet Potato Lentil Salad. Simple Indian spices, roasted sweet potato, earthy lentils, lime juice and a refreshing lunch bowl. Vegan Gluten-free Soy-free Nut-free Recipe. Can be made oil-free. | VeganRicha.com

Curried Sweet Potato Lentil Salad. Simple Indian spices, roasted sweet potato, earthy lentils, lime juice and a refreshing lunch bowl. Vegan Gluten-free Soy-free Nut-free Recipe. Can be made oil-free. | VeganRicha.com

Lentils and sweet potato work beautifully together. Whether you want a Soup. a taco filling, Roasted whole Sweet Potatoes filled with Lentils, or a flavorful Spinach Sweet Potato Curry (use lentils instead of chickpeas). 

Today’s recipe combines them again in this easy salad bowl. Sweet potatoes are roasted with garam masala/curry powder and cinnamon. Lentils are tossed with onions, tomato, cilantro, mustard oil or mustard and some garam masala and lime juice. Combine the 2 or serve in layers. Serve as a salad bowl with crackers or toasted pita. Use to fill up tacos or make quesadillas. How do you like your earthy brown lentils?

Curried Sweet Potato Lentil Salad. Simple Indian spices, roasted sweet potato, earthy lentils, lime juice and a refreshing lunch bowl. Vegan Gluten-free Soy-free Nut-free Recipe. Can be made oil-free. | VeganRicha.com

This gorgeous Spiced Sweet Potato lentil salad. Just the lentils are amazing as is! Add to any bowl or tacos or wraps. Use spices of choice. More cilantro the merrier!

Curried Sweet Potato Lentil Salad. Simple Indian spices, roasted sweet potato, earthy lentils, lime juice and a refreshing lunch bowl. Vegan Gluten-free Soy-free Nut-free Recipe. Can be made oil-free. | VeganRicha.com

Curried Sweet Potato Lentil Salad. Simple Indian spices, roasted sweet potato, earthy lentils, lime juice and a refreshing lunch bowl. Vegan Gluten-free Soy-free Nut-free Recipe. Can be made oil-free. | VeganRicha.com #vegan #glutenfree #veganricha
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4.5 from 4 votes

Curried Sweet Potato Lentil Salad

Curried Sweet Potato Lentil Salad. Simple Indian spices, roasted sweet potato, earthy lentils, lime juice and a refreshing lunch bowl. Vegan Gluten-free Soy-free Nut-free Recipe. Can be made oil-free.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Cuisine: fusion, Gluten-free, Vegan
Servings: 2
Calories: 336kcal
Author: Vegan Richa

Ingredients

Sweet Potatoes

  • 1 large or 2 small sweet potatoes
  • 2 tsp oil
  • 1/3 tsp (0.33 tsp) or more salt
  • 1/2 tsp (0.5 tsp) garam masala or use curry powder of choice
  • 1/3 tsp (0.33 tsp) cinnamon
  • 1/2 tsp (0.5 tsp) turmeric
  • 1/4 tsp (0.25 tsp) or more cayenne

Lentil salad:

  • 1.5 cups (297 g) cooked lentils
  • 1/2 (0.5 ) medium red onion finely chopped
  • 1 hot green chile finely chopped
  • 2 (2 ) tomatoes chopped
  • salt to taste
  • 1/3 tsp (0.33 tsp) garam masala
  • black pepper and cayenne to taste
  • 1 tsp mustard oil or use 1 tsp olive oil and ground mustard, or prepared mustard
  • 1 to 2 tsp lime juice to taste
  • 3/4 cup (12 g) packed chopped cilantro or use a combination of spinach and cilantro

Instructions

  • Peel and chop the sweet potatoes into small cubes. Toss in oil, salt and spices until well coated. Spread on parchment lined baking sheet and bake at 425 degrees F / 220ºc for 15 to 20 minutes or until tender. Use chopped butternut or pumpkin or other squash for variation.
  • Cook 3/4 cup dried lentils to preference, 40+ minutes in a saucepan or pressure cooker for 7 to 10 mins. Or drain and wash canned lentils and add to a bowl. (One 15 oz can will give about 1.5 cups lentils).
  • Add the rest of the ingredients and mix well. Taste and adjust salt, flavor and heat.
  • Assemble the bowls with a generous helping of the lentils and sweet potatoes. Add a dash of lime juice and a good dash of black pepper. Serve as a salad bowl with crackers or toasted pita
  • The lentils and potatoes can be mixed together or served layered. This lentil sweet potato salad also makes great wraps or tacos. Fill up tacos and top with guacamole or tahini garlic sauce. or make quesadillas with the lentils, sweet potatoes and vegan cheese of choice.

Notes

To make this without Stove: Use canned or precooked lentils.
Roast the Sweet potato on a BBQ or grill. Slice into 1/4 inch thick slices and roast 3 minutes per side.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Curried Sweet Potato Lentil Salad
Amount Per Serving
Calories 336 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 656mg29%
Potassium 1129mg32%
Carbohydrates 53g18%
Fiber 17g71%
Sugar 10g11%
Protein 16g32%
Vitamin A 10745IU215%
Vitamin C 27.7mg34%
Calcium 66mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Curried Sweet Potato Lentil Salad. Simple Indian spices, roasted sweet potato, earthy lentils, lime juice and a refreshing lunch bowl. Vegan Gluten-free Soy-free Nut-free Recipe. Can be made oil-free. | VeganRicha.com

Filed Under: gluten free, lentil, main course, salad, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Andrea Calhoun says

    September 26, 2016 at 5:50 pm

    Hi Richa!
    Can we use black lentils for this?
    Thanks!

    Reply
    • Richa says

      September 26, 2016 at 6:37 pm

      sure. Any kind of cooked lentils will do.

      Reply
  2. Jen @ sweetgreenkitchen.com says

    September 26, 2016 at 10:04 pm

    This looks delicious! I love roasted sweet potatoes and your spice combo sounds yummy and since my daughter is always begging me to make lentils, this recipe is just perfect for us 🙂

    Reply
    • Richa says

      September 29, 2016 at 4:19 pm

      Awesome!

      Reply
  3. Vicky & Ruth- May I Have That Recipe says

    September 27, 2016 at 2:12 pm

    This looks so delicious! We also love the lentil and sweet potato combo! A great dish for dinner 🙂

    Reply
    • Richa says

      September 29, 2016 at 4:19 pm

      Thanks

      Reply
  4. Nadja Croft says

    October 1, 2016 at 3:29 pm

    Super excited to try this! I have all of the ingredients except Garam Masala! Curry to replace it or just leave it out? Also, I see there are many opinions about quality garam masala. Is there a trusted brand for you? Thank you.

    Reply
    • Richa says

      October 1, 2016 at 6:24 pm

      You can use curry powder. I get whole garam masala and grind portions (1/2 cup) and store. That way the ground blend is very fragrant. I use this one https://www.amazon.com/Swad-Garam-Masala-Whole-Ounce/dp/B00IK9DH30/ref=sr_1_1_a_it?ie=UTF8&qid=1475371511&sr=8-1&keywords=whole+garam+masala

      Reply
      • Caterina B says

        February 21, 2017 at 8:34 am

        Richa, I was looking for recipes for garam masala and found one that was pretty disturbing.
        The recipe stated that one must open and inspect the various seeds, pods, etc. to look for worms and or parasites that may be contained within. That is really surprising. Is that really necessary?
        I hate the idea of parasites IN ANYTHING!!!! Please set my mind at ease! I want to make my own garam masala. The jars of ready made masala in stores are super expensive.

        Reply
        • Richa says

          February 21, 2017 at 9:47 am

          Hi Caterina,
          The recipe might be from an Indian website. Depending on the storage and where you buy the spices from, people in India do inspect the spices, beans, dals, whole grains etc. The local small stores might not follow proper storage and flour beetles can thrive in the warm tropical climate easily and jump from one dry ingredient tot he other quickly in the storage area. Often the recipes also call for toasting the spices for the same reason to kill any eggs accidentally in the spices.

          Flour beetles or other infestation can happen here in the US as well. I have had that happen from flours i bought the super stores. But in general this is a one off occurrence and if there is infestation, you will easily be able to see it and discard the flours or spices.

          Buy organic and brands you know or if you buy from the indian store, buy packaged spices. The exported spices that are available in Indian stores in the US have a much more rigorous quality and storage requirement.

          Here is my garam masala recipe http://www.veganricha.com/2016/05/garam-masala-recipe.html

          Reply
  5. floer says

    October 15, 2016 at 1:30 pm

    This is really, really tasty! Thanks for the recipe!

    Reply
    • Richa says

      October 16, 2016 at 12:43 pm

      Thanks!

      Reply
  6. Amy says

    October 17, 2016 at 4:26 pm

    I’m eating this right now. So delicious! And easy to prepare; it was a great meal to make with my son. I’m relatively new to your site (two, maybe three weeks) and I have made five or six dishes already. Every one has been a hit with my omnivorous husband and a couple even with my son (junk food addicted teen rebelling against healthful-cooking parents(; ).

    Thank you for consistently providing delicious, accessible vegan recipes. I really appreciate what you do.

    Reply
    • Richa says

      October 17, 2016 at 4:39 pm

      Thank you! So glad everyone is loving the food!

      Reply
  7. Emily says

    October 17, 2016 at 5:24 pm

    5 stars
    This is amazing! So simple and so filling.

    Reply
  8. Cassie Autumn Tran says

    October 26, 2016 at 4:37 pm

    This has all of my favorite foods! LOVE LOVE LOVE this.

    Reply
  9. Patty says

    February 19, 2017 at 7:35 pm

    I was finished an ashram in millis massachusetts and they cooked this for lunch and its was so delicious. I am very excited to try many of your recipes, can’t wait.

    Reply
    • Richa says

      February 19, 2017 at 7:48 pm

      Thats awesome!! So glad they served this.

      Reply
  10. Abby says

    April 22, 2017 at 8:10 pm

    4 stars
    I topped this with a simple lemon tahini dressing and it was AMAZING. Light, fresh, and filling!

    Reply
  11. Heather Dowling says

    June 21, 2017 at 6:43 pm

    5 stars
    This was so tasty and fresh! I will definitely make again!

    Reply
  12. Pat says

    October 31, 2017 at 1:06 pm

    4 stars
    Can you please tell which lentils are these?

    Reply
    • Richa says

      October 31, 2017 at 9:13 pm

      Any brown lentils. Spanish, regular or indian brown

      Reply
  13. Brittney Rudolph says

    June 15, 2020 at 7:04 am

    Do you serve it cold?

    Reply
    • Vegan Richa Support says

      June 15, 2020 at 1:36 pm

      I enjoy it as soon as I mix it together. I prefer room temp for certain things. It can be served cold (after you refrigerate it for example) if you like

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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