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Warm Sweet Potato, Lentil and Apple Salad Bowl

Fall flavors abound in this recipe…roasted sweet potatoes, tart apples, and earthy lentils. This hearty salad bowl can be served either as a side dish or a vegetarian main dish.

Warm Sweet Potato, Lentil and Apple Salad Bowl

Serves 4-5 (main dish), 6-8 (side dish)


1-1/2 tablespoons olive oil

2 pounds sweet potatoes, peel and dice

1 small red onion, large dice

1 tablespoon fresh rosemary (or 1 teaspoon dried)

Salt and pepper

8 ounces mushrooms (button, chanterelle, or cremini), sliced

2 cloves minced garlic

2 stalks celery, sliced

4 small tart apples (Jonathan or Cortland), dice

1 cup cooked lentils

Balsamic glaze, if desired

Preheat oven 425°F. Place potatoes and onions on baking sheet and toss with 1 tablespoon olive oil. Sprinkle with rosemary, salt and pepper. Roast high in oven for 20 minutes, until tender.

Meanwhile, sauté mushrooms, garlic and celery in 1/2 tablespoon oil until mushrooms and celery are softened. Salt and pepper, to taste. Add apples and cook until just warm.

Pour contents of sauté pan into a large bowl. Add roasted potatoes and lentils, stir to combine. Serve in bowls and garnish with Balsamic glaze, if desired. Enjoy!

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