A vibrant, plant-based dish packed with earthy flavors from roasted sweet potatoes and carrots, protein-rich lentils, and a creamy lemon-tahini dressing. A perfectly satisfying and affordable meal.
Ingredients
- 200g brown or green lentils, dry
- 500g sweet potatoes
- 300g carrots
- 1 large red onion
- 3 cloves garlic
- 45ml olive oil
- 60ml tahini
- 1 large lemon (for juice)
- 20g fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Peel and chop the sweet potatoes and carrots into 2cm cubes. Mince the garlic. Thinly slice half the red onion for garnish and roughly chop the other half.
- 2.On a large baking tray, toss the cubed sweet potatoes, carrots, and chopped red onion with 30ml (2 tablespoons) of olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- 3.While the vegetables roast, rinse the lentils. In a medium pot, combine lentils with 600ml of water, bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain well.
- 4.In a small bowl, whisk together the tahini, juice from one lemon, minced garlic, and the remaining 15ml (1 tablespoon) of olive oil. Gradually add 60-80ml of water while whisking until you reach a smooth, pourable consistency. Season with salt.
- 5.In a large serving bowl, combine the warm roasted vegetables, cooked lentils, the thinly sliced raw red onion, and most of the chopped fresh parsley.
- 6.Drizzle the lemon-tahini dressing over the salad and toss gently to combine. Garnish with the remaining parsley and serve warm.
Nutrition Information
Why this recipe
This recipe is a nutritional powerhouse, providing high-quality plant-based protein and fiber from lentils, which support muscle health and digestion. Roasted root vegetables offer complex carbohydrates for sustained energy and are rich in vitamins A and C.
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