Roasted Sweet Potato Lentil Feta Salad
Simple Roasted Sweet Potato Lentil Feta Salad
For the past two weeks, it has been hot here in Newport. Our house doesn’t have air conditioning – units or central – it can get pretty toasty. Not a pleasurable environment to cook anything, but we still have to eat. This is a super simple tasty summer meal. Or nice side to chicken or fish.
Air Fryer
I have a Phillips Air Flyer. It makes french fries, baked potatoes, chicken, and donuts. Today, I decided to see if I could roast veg in it. I didn’t want to turn the oven onto 400 and roast for 30-40 minutes. The kitchen was already 86 degrees so adding to the heat doesn’t seem ideal. I chopped up peeled sweet potatoes, carrots, and red onion then combined them with some oil olive and a pinch of chili flakes. Preheat the Air Fryer at 360 or 375 depending on your Air Flyer running it for 10 minutes. Add the veg into the basket. Cook for 10min, shake, then another 5-10min. An air flyer is a worthy investment. Fried foods without the fat and mess.
Lentils
Let’s talk about lentils. My pantry is stocked with a few different types of lentils such as brown, yellow, and French. This recipe calls for French lentils which can be hard to find. Some grocery stores s stock them, but your best bet is a health food store where they have self-serve bins of beans and lentils. That’s where I found the French lentils was at my local A Mart which is a regional well-stocked natural food store in Newport.
To cook lentils, weight what you need out, rinse, then put in a saucepan. Add the lentils, a bay leaf, salt, and water making sure it covers the lentils. Put on the stove with the lid on high for about 20-30 minutes. Test it along the way. I’m bad at setting timers so I have guess and test.
The question of cheese arises. You can use goat or cow’s milk feta for a vegetarian meal. To make it vegan, you can omit the feta or use a vegan feta cheese. Any way you serve it, it will be tasty.
Roasted Sweet Potato Lentil Feta Salad is super easy to make and is a quick, healthy summer dinner. Want more plant-based recipes? Go here.
Ingredients
- - 2 large carrots, cut into cubes or sliced baby carrots
- - 1 red onion, finely sliced
- - 2 medium sized sweet potatoes, peeled cut into cubes
- - 3 tbsp olive oil
- - Pinch dried chilli flakes
- - 2 tbsp balsamic vinegar
- - Pinch of salt
- - 250g cooked French lentils
- - 1 Bay Leaf
- - Feta, crumbled
- - 2-4 hand full of greens
Preparation
- - Preheat the oven to 400F or 300C. See post for Air Fryer instructions.
- - Put the carrot, onion and sweet potato in a large shallow baking tray, drizzle with 2 tbsp olive oil and the chili flakes.
- - Roast for 30 mins, turning occasionally, or until tender and turning golden.
- - Make the lentils according to the pack instructions adding salt and bay leaf.
- - Serve lentil on a bed of greens.
- - Top with the roasted vegetables and crumbled feta.
- - Drizzle with the balsamic vinegar and olive oil.
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.