Roasted Sweet Potato & Lentil Salad

A plate of sweet potatoes tossed with vegan ‘ricotta’ cheese, beluga lentils, and fresh lime. 

Prep: 30 mins | Cook: 40 mins | Serves: 4

A sharp combination of spring onions and red onions with lime and chilli flakes elevates this humble sweet potato and lentil salad. Full of zesty and spicy flavours, it’s the ideal sidekick to your summer barbeque. To complete the salad you’ll need vegan ricotta, or you can make your own with our simple plant-based Almond Ricotta cheese recipe.

Lentils are not only delicious, but they’re also full of nourishment. As a pantry staple in most vegan kitchens, these black beluga legumes are high-protein, high-fibre and loaded with B vitamins, iron and magnesium. These legumes are also loaded with molybdenum, an important cofactor that helps break down harmful sulphites and prevents the build-up of toxins in the body.

If your schedule allows, we recommend roasting the sweet potatoes ahead of time and rewarming them in a skillet by flattening them out and charring them off until crispy. The sweet potatoes will keep in the fridge for up to 4 days wrapped in foil.  


  • 3-4 baby sweet potatoes, well washed, skin on
  • 1/2 cup, brown beluga lentils, uncooked
  • 1/2 red onion, sliced
  • 4 spring onions, diced 
  • 1/4 cup Almond Vegan Ricotta Cheese (see recipe)
  • Pea shoots, well washed
  • 1 lime, juiced
  • 1/2 tsp chilli flakes
  • Kosher salt, to taste


  1. Preheat the oven to 200°C. Cut sweet potatoes in half; wrap in foil, and roast until potatoes are tender all the way through, about 30-40 minutes. Remove from the oven, and once cool, unwrap from foil, drizzle with olive oil and season with salt. 
  2. Meanwhile, place lentils in a large saucepan, add one and a half cups of water and bring to the boil. Reduce to a simmer and cook, uncovered, for 20 minutes, or until al dente. Drain and rinse well under running water. Set aside to cool until just warm. Season with salt and toss to combine.
  3. In a small mixing bowl, combine red onion, spring onions, pea shoots, lime and chilli flakes. Mix well to combine. 
  4. To serve, top sweet potatoes with beluga lentils, spicy spring onion salad and Almo Ricotta.