Kale, Sweet Potato and Lentil Salad
This kale, sweet potato and lentil salad is a hearty vegan meal made with roasted sweet potatoes, mushrooms, and lentils, tossed with fresh kale, green olives, sun-dried tomatoes, walnuts, and a creamy tahini dressing.
Ingredients
- 2 medium sweet potatoes chopped
- 3 portobello mushrooms or 200 g other mushrooms sliced
- 1 can lentils drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp salt plus more to taste
- 1/2 tsp smoked paprika
- 2 cups chopped kale
- 1/2 lemon juiced
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped green olives
- 5 sun-dried tomatoes chopped
- 1/3 cup chopped walnuts
- 1 tbsp olive oil for the dressing
- 2 tbsp tahini
Instructions
- Preheat the oven to 200°C (400°F).
- Add the chopped sweet potatoes, mushrooms, and drained lentils to a baking tray.
- Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and smoked paprika. Toss well to coat.
- Roast for 30–35 minutes, or until the sweet potatoes are tender and golden. Check the lentils and mushrooms during cooking to ensure they do not dry out.
- Meanwhile, place the chopped kale in a large bowl. Add a pinch of salt and the juice of half a lemon. Massage with your hands for 1–2 minutes until softened.
- Add the chopped parsley, green olives, sun-dried tomatoes, and walnuts to the kale.
- Add the roasted sweet potatoes, mushrooms, and lentils.
- Add 1 tablespoon olive oil and 2 tablespoons tahini. Mix everything well until evenly coated.
- Taste and adjust the salt or lemon juice as needed. Serve warm or at room temperature.