Easy Sweet Potato and Lentil Salad in a Sweet and Sour Lime Vinaigrette

Easy Sweet Potato and Lentil Salad in a Sweet and Sour Lime Vinaigrette

Cuisine Camping


  • sweet potatoes , peeled and diced into ½ inch cubes
  • ¼ cup sunflower oil
  • 1 cup green lentils
  • 1 bay leaf
  • 1 dried whole red chili pepper
  • 1 peeled garlic clove
  • tsp sea salt
  • ½ tsp red chili powder
  • ½ cup diced red onion
  • ½ cup pomegrante arils
  • 2 cups microgreens , such as cilantro , arugula


  • ¼ cup fresh lime juice
  • 2 tbsp runny honey
  • 1 tbsp dijon mustard
  • 1 garlic clove , finely minced
  • ½ tsp sea salt
  • ¾ cup olive oil


for the vinaigrette

  • using a smalll bowl , coombine together lime juice , mustard , honey , garlic and salt
  • slowly add the olive oil in a thin stream and continue to whisk untiul it emulsifies

for the salad

  • preheat oven too 425f degrees , and place the rack in the lower third of the oven
  • toss sweet potatoes with the oil and arrange them in a single layer on a rimmed baking sheet
  • rtoast the sweet potatoes for about 30 minutes or until they are bronezed and crispy along the edges
  • in the meantime , place lentils in a saucepan and cover with enough cold water to cover them
  • add the bay leaf , dried chili , garlic and salt
  • bring to a boil and skim off any scum that rises to the top
  • then reduce the heat to meduim- low and alllow the lentils to simmer until they are tender , about 18-20 minutes should be more than enough time
  • drain the lentils and discard the bay leaf , dried chili , and garlic clove
  • now toss the cooled potatoes and green lentils together and sprinkle with red chili powdewr
  • gently mix in the red onion diced pieces, pomegranate arils, and half the microgreens in with the lentils and potatoes
  • drizzle over half the vinaigreetteand toss everything together then transfer to a serving bowl and then add the rest of the microgreens and vinaigrette
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