Charred Sweet Potato And Lentil Salad With Walnut-Coconut Dressing Recipe

About this recipe

A warm, hearty, and flavorful salad combining spice-charred sweet potatoes, protein-packed lentils, and a creamy walnut-coconut dressing for a perfect vegetarian dinner.

Ingredients

• 250 ml Coconut Milk
• - Walnuts
• 100 ml Olive Oil
• - Lemon Juice
• 450 g Sweet Potato (Shakarkandi)
• 50 g Cumin Powder
• 10G Salt
• 50 g Black Pepper

Instructions

1. Step 1: Preheat a large pan on medium heat and lightly grease with 1 tablespoon of olive oil. Toss the sweet potato cubes with red chili powder, cumin powder, half the salt, and black pepper, then char them for 15-20 minutes, flipping occasionally, until golden and tender.
2. Step 2: In a rice cooker, cook the red lentils with 300 ml of water and a pinch of salt until tender but still holding their shape (approximately 15 minutes). Once cooked, drain if necessary and set aside.
3. Step 3: Prepare the walnut-coconut dressing by blending toasted walnuts, coconut milk, lemon juice, the remaining olive oil, and a pinch of salt until smooth and creamy.
4. Step 4: In a large mixing bowl, combine the charred sweet potatoes, cooked lentils, arugula (or baby spinach), and fresh cilantro.
5. Step 5: Drizzle the walnut-coconut dressing over the salad and gently toss to coat all ingredients evenly.
6. Step 6: Serve warm or at room temperature, garnished with extra cilantro if desired.