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

Comforting Roasted Sweet Potato and Lentil Salad

Serves 2 | with Feta

This hearty side is delicious hot, cold or at room temperature! You'll be the potluck hero with this satisfying salad.


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

Preparation Time30 minutes


/ serving 2 people

340 g

Sweet Potato

398 mL

Lentils, canned

113 g

Red Onion

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tsp

Garlic Salt

2 tbsp

Balsamic Glaze

(Contains Sulphites)

28 g


Not included in your delivery

2 tbsp


0.13 tsp



Nutrition Values

Calories490 kcal
Fat26 g
Saturated Fat4.5 g
Carbohydrate53 g
Sugar7 g
Dietary Fiber9 g
Protein16 g
Cholesterol10 mg
Sodium1040 mg
Trans Fat0.1 g
Potassium700 mg
Calcium125 mg
Iron4 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
Parchment Paper
Measuring Spoons
Large Bowl
Medium Non-Stick Pan


Roast sweet potatoes and onions

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut onion into 1/2-inch pieces. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, onions, half the garlic salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.

Marinate lentils

Meanwhile, drain and rinse lentils. Add balsamic glaze, remaining garlic salt and 1 tbsp oil to a large bowl. Season with pepper, then whisk to combine. Add lentils, then stir to combine.

Toast pepitas

Meanwhile, heat a medium non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don’t burn!) Transfer to a plate.

Finish and serve

Add sweet potatoes, onions and half the pepitas to the large bowl with lentils, then gently toss to combine. Divide salad between plates. Sprinkle feta and remaining pepitas over top.