Facebook-square Pinterest-square Instagram

Sweet Potato Lentil Avocado Salad

This post may contain affiliate links.

This beautiful grain free salad is all about combining the flavors we love at this time of the year. My Sweet Potato Lentil Avocado Salad combines roasted sweet potatoes, hearty lentils, creamy avocado, and a zesty vinaigrette. This dish is vegan, and gluten-free and perfect for meal prep or as a festive side dish.
Jump to Recipe Print Recipe

With Christmas just around the corner, I wanted to give you a salad that is sure to please! This vibrant bowl combines the earthy goodness of sweet potatoes and lentils with the creamy texture of ripe avocados.

The sweet potatoes are roasted to perfection, imparting a caramelized sweetness that complements the hearty lentils. The avocado adds a luscious creaminess, while a light vinaigrette ties everything together with a zesty touch, and a sprinkle of pomegranate seeds adds a bright sweetness. Packed with nutrients and flavors, this sweet potato lentil avocado salad is a delicious and wholesome dish that satisfies both taste buds and nutritional needs. It’s perfect for a holiday side dish which is exactly why I am sharing it with you all today! 

The Ingredients to Make This Sweet Potato Lentil Avocado Salad:

  • sweet potato
  • green lentils  
  • semi-ripe avocado
  • fresh parsley leaves
  • baby arugula  
  • pomegranate arils  
  • pumpkin seeds  

Vinaigrette  

  • limes
  • balsamic vinegar  
  • coconut aminos  
  • maple syrup  
  • cumin  
  • roasted tahini  

Why Make This Salad?

With the holiday season bustling with rich, often indulgent meals, it’s refreshing to introduce a dish that’s both light and satisfying. This salad is as versatile as it is beautiful. Serve it as a main course, a fulfilling lunch, or even as a side dish. It is the perfect salad that anyone can eat, dairy free, grain free, gluten free and refined sugar free!

This Sweet Potato Lentil Avocado Salad is Perfect for Meal Prep!

If you’re a meal prep fanatic like me you will read this recipe and it will scream make me! All the ingredients in this recipe are prepared just right so you can make it once and eat it twice! As the festive season is upon us I know how busy life can get and it’s nice to eat something you’ve cooked even if you’re hustling about the town. Make this salad tonight and enjoy it during a break from last minute shopping tomorrow!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Learn More

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!
Learn More!
Recipe cover graphic reading “Layered Salads” over a colorful layered vegetable background

Get the Layered Salads ebook from Jackfruitful Kitchen for FREE!

Enter your email below and then check your inbox for the goodies.

Related Posts

Join my mailing list to get the latest recipes first!

Jackie Akerberg

Sweet Potato Lentil Avocado Salad

5 from 4 votes
Print Recipe Pin to Pinterest!
This vibrant salad combines the earthy goodness of sweet potatoes and lentils with the creamy texture of ripe avocados. The sweet potatoes are roasted to perfection, imparting a caramelized sweetness that complements the hearty lentils. The avocado adds a luscious creaminess, while a light vinaigrette ties everything together with a zesty touch and a sprinkle of pomegranate seeds adds a bright sweetness. Packed with nutrients and flavors, this sweet potato lentil avocado salad is a delicious and wholesome dish that satisfies both taste buds and nutritional needs. It’s perfect for a holiday side dish or meal prepping for the new year.
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 6
Course: Main Course, Meal Prep, Salad, Side Dish

Equipment

  • oven, stove

Ingredients
  

  • 1 large sweet potato, cubed
  • 1 cup green lentils
  • salt and pepper
  • 2 semi-ripe avocados, cubed
  • ¼ cup fresh parsley leaves, finely chopped
  • 6 cups baby arugula
  • 1 cup pomegranate arils
  • ¼ cup pumpkin seeds
Vinaigrette Ingredients
  • 2 limes, zested and juiced
  • ¼ cup balsamic vinegar
  • 2 tbsp coconut aminos
  • 1 tbsp maple syrup
  • ½ tsp cumin
  • 2 tbsp roasted tahini
  • salt and pepper

Method
 

  1. Preheat oven to 400 degrees. Spread the cubed sweet potato on a large metal baking sheet and drizzle with olive oil if desired. Transfer to the oven and bake for 20 minutes until tender. Season with salt and pepper.
  2. Meanwhile, add the lentils to a pot with 3 cups of salted water and bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes until al dente. Drain and set aside.
  3. Add all the ingredients for the dressing to a jar and whisk to combine. Season to taste.
  4. Add the arugula, lentils, sweet potatoes and parsley to a large salad bowl. Drizzle with the dressing and toss to combine. Add the avocado, pomegranate arils and pumpkin seeds.
  5. Enjoy right away! To prepare in advance, add all the ingredients to a large salad bowl but wait to dress until right before serving.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!
Related posts

6 Responses

  1. 5 stars
    Gorgeous. I’ve never had lentils or tahini before. This salad is crunchy love the sweetness of the ingredients also the fresh taste of the limes.

    Reply

    1. Hey Martina! So happy to hear that this delicious salad was your first experience with lentils and tahini!! They are such staple ingredients for me, I hope that this has ignited excitement for you to try more new ingredients! Thank you for taking the time to review and share your experience 🙂

      Reply

  3. 5 stars
    Oh my word!!! This is RIDICULOUSLY good. I forgot the pumpkin seed finish, but everyone devoured this. The dressing is worth a million bucks. I roasted 3 medium size sweet potatoes because we love them and they shrink. Will be making this again for sure. Thanks!!

    Reply
5 from 4 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Want Jackfruitful Recipes sent right to your inbox?

Subscribe by submitting your email!