Kale, Lentil and Sweet Potato Vegan Salad

November 30, 2022

This delicious salad is great for a no-cook lunch or dinner, or as a nutritious side salad. I was inspired by a food truck I visited in Byron, and recreated it with some personal touches.

It has a variety of vegetables which is great when you're looking for a balanced meal. You can even add some chopped almonds or walnuts for some additional anti-inflammatory properties.

It also doesn't require too many ingredients! The recipe calls for a salad dressing, and I'd highly recommend this homemade Turmeric, Ginger, Honey and Mustard Vinaigrette but if you don't have all those ingredients, it is really easy to whip up your own salad dressing from ingredients you have around the house. If you search for a homemade vinaigrette you'll be certain to find one that suits your requirements.

Dietary Requirements:

This recipe can be made Low FODMAP by omitting the garlic and onion, and watching your portions of sweet potato and lentils.
It is naturally suitable for those with a lactose intolerance, and who are gluten free.
These ingredients are entirely nightshade free.
And those following a pescatarian, vegetarian and vegan diet can enjoy this healthy salad.

Kale, Lentil and Sweet Potato Vegan Salad

Prep Time: 5 mins

Cooking Time: 30 mins

Serves: 4

A hearty nutritional salad that will keep you feeling full and satisfied for a while!

Ingredients

1 400g can of lentils, drained and rinsed
1 bunch of kale, leaves removed from stems and torn into small pieces
1 medium sweet potato
1 medium red onion, diced (omit for Low FODMAP)
3 cloves of garlic, crushed (omit for Low FODMAP)
1 sprig of spring onion, diced (green tips only for Low FODMAP)
1/3 a cup of craisins or raisins
healthy vinaigrette or salad dressing
olive oil for cooking
salt and pepper

Method

Step 1:
Cut the sweet potato into 1-2cm cubes. and lightly coat in oil, salt and pepper
For oven baking: Pre-heat oven to 200°C and layer sweet potato pieces evenly over a baking sheet. Cook for 20 minutes or until easily pierced with a fork.
For air fryer: air fry for about 10-20 minutes (time varies depending on the size of your fryer), tossing occasionally, until easily pierced with a fork.

Once they’re ready, spread them out over a plate to cool.

Step 2:
Meanwhile, grab a large pan and heat a drizzle of olive oil over medium heat. Add the red onion and sauté for a minute, then followed by the garlic for another minute.

Step 3:
Add the kale and spring onion, stir for about 10 minutes until the kale has wilted and is to your desired crunch/soft level. Set aside to cool.

Step 4:
Once the potatoes and kale are cooked and slightly cooled, combine in a large bowl, add the craisins/raisins, drained and rinsed lentils, and vinaigrette. Stir to combine and enjoy 🙂