1/1 Photo of Rosemary Roasted Sweet Potato and Lentil Salad
This looks like a yummy salad for my fall lunches.
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Units: US | Metric
- 1Preheat oven to 375. Cook lentils in water with onion and garlic. Season to taste with salt and pepper.
- 2Cut sweet potatoes into a small dice. Toss with 1 tablespoon olive oil and 1-2 tablespoons rosemary, salt and pepper. Toss to coat and spread on a baking sheet.
- 3Bake until soft. Remove from the oven and toss with the lentils, remaining olive oil and rosemary. Serve hot or at room temperature.
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Nutritional Facts for Rosemary Roasted Sweet Potato and Lentil Salad
Serving Size: 1 (125 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 464.8
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 42.8 mg
- Total Carbohydrate 73.0 g
- Dietary Fiber 31.6 g
- Sugars 5.4 g
- Protein 26.1 g