Comforting Roasted Sweet Potato and Lentil Salad
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Comforting Roasted Sweet Potato and Lentil Salad

with Feta

This hearty salad is delicious hot, cold or at room temperature!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes


serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Lentils, canned

(May contain Triticale, Wheat)

1 unit(s)

Red Onion

½ cup

Feta Cheese, crumbled

(Contains Milk)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

28 g


2 unit(s)

Hard Boiled Egg

(Contains Egg)

56 g

Arugula and Spinach Mix

Not included in your delivery

0.13 tsp


2 tbsp



Nutrition Values

Calories630 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate61 g
Sugar13 g
Dietary Fiber12 g
Protein28 g
Cholesterol230 mg
Sodium1430 mg
Trans Fat0.1 g
Potassium1750 mg
Calcium250 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Measuring Spoons
Medium Non-Stick Pan


  • Peel, then cut onion into 1/2-inch pieces.
  • Cut sweet potatoes into 1/2-inch pieces.
  • Add sweet potatoes, onions, half the garlic salt and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat.
  • Broil in the middle of the oven, stirring halfway through, until tender and golden-brown, 10-12 min.
  • Meanwhile, drain and rinse lentils.
  • Add balsamic glaze, remaining garlic salt and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then whisk to combine.
  • Add lentils, then stir to combine.
  • Meanwhile, heat a medium non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.

  • Pat eggs dry with paper towel, then halve. Season eggs with salt and pepper.
  • Add spinach and arugula, sweet potatoes, onions and half the pepitas to the large bowl with lentils, then gently toss to combine
  • Divide salad between plates.
  • Divide eggs between plates.
  • Sprinkle feta and remaining pepitas over top.
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