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Sweet Potato Lentil Salad

I came up with this healthy, scrumptious recipe at the beginning of Summer when I did not have much in the house! This sweet potato lentil salad is super tasty & easy to whip up!

sweet potato lentil salad, vegan


  • 8 oz. green lentils

  • 1 purple Japanese sweet potato

  • 1/2 squeezed lemon

  • 1 squeezed lime

  • 2 cups olive oil

  • 2 tbsp Dijon mustard

  • 1.5 tbsp balsamic glaze

  • 1 cap full apple cider vinegar

  • red pepper flakes

  • celery salt

  • garlic powder

  • 5-7 sprigs fresh thyme

  • 5-7 sprigs fresh oregano

  • 3-5 sprigs fresh rosemary

  • 1 bunch fresh Genovese basil - about 2 cups

  • 1 bunch fresh purple basil - about 2 cups

  • sea salt - to taste

  • cracked pepper - to taste

  • optional: add fresh olive oil on top as it sits to bring it back to life

The Process

  • start by cooking your lentils & sweet potatoes - the packaging will tell you how long to cook the lentils. Boil the sweet potato for about 20 minutes - you want it to have a slight crunch, not too soft (use a fork to check).

  • allow your sweet potato & green lentils to cool before adding everything else.

  • use a blender or food processor to blend together the following: olive oil, Dijon mustard, apple cider vinegar, balsamic glaze, lime & lemon juice

  • pour this olive oil mustard dressing over the lentils & chopped up sweet potato (only when completely cooled) & fully mix together

  • chop up all fresh herbs together

  • mix in the herbs & all seasonings with the sweet potato, lentils, & freshly made dressing

Enjoy & have a beautiful Summer, soaking up the fresh opportunities of these expansive months!

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