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Lentil and Quinoa Salad with Roasted Sweet Potato

By TinyTummyTreats Editorial TeamPublished Apr 18, 2026 | Updated Oct 21, 2026
International Under review easy-to-makevegetable-basedwhole-grainslunchbox-friendlymake-aheadbudget-friendlyseasonal

Cooked lentils and quinoa tossed with roasted sweet potato, cucumber, bell pepper, parsley and tahini-lemon dressing.

Lentil and Quinoa Salad with Roasted Sweet Potato
Prep Under review
Cook Under review
Total Under review
Servings 4
Difficulty easy
Cuisine International

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings4
Difficultyeasy
CuisineInternational
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Ingredients

Servings 4
  • 1/2 cup red lentils
  • 1/2 cup quinoa
  • 1 medium sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • 1/2 cup fresh cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons lemon juice
  • 1 tablespoon tahini
  • 2 cups water
  • 1/4 teaspoon ground cumin
  • a pinch black pepper
Protein Packed Vegan Lentil Quinoa Salad Roasted Sweet Potato ingredients image for TinyTummyTreats
Protein Packed Vegan Lentil Quinoa Salad Roasted Sweet Potato ingredients image for TinyTummyTreats

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Toss the diced sweet potato cubes with olive oil in a bowl until evenly coated.
  2. Spread the sweet potato cubes on a parchment-lined baking tray. Roast for 25-30 minutes until tender and lightly golden, turning halfway through for even cooking. Remove and let cool.
  3. Meanwhile, rinse red lentils and quinoa thoroughly under cold water.
  4. In a medium saucepan, combine rinsed lentils with 1 cup of water. Bring to a boil, then reduce heat and simmer uncovered for 10-12 minutes until lentils are tender but not mushy. Drain any excess water and cool.
  5. In another saucepan, combine rinsed quinoa with 1 cup of water. Bring to a boil, cover, reduce heat to low, and simmer for 12-15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and cool.
  6. In a large mixing bowl, combine cooked lentils, quinoa, roasted sweet potato cubes, diced cucumber, diced red bell pepper, and chopped parsley.
  7. In a small bowl, whisk together lemon juice, tahini (if using), ground cumin, and a pinch of black pepper until smooth. Add a teaspoon of water to thin the dressing if necessary.
  8. Pour the dressing over the salad and gently toss until evenly combined.
  9. Taste and adjust lemon juice or tahini as desired.
  10. Serve at a suitable temperature or chilled.
  11. Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is also perfect for make-ahead meal prep.
Protein Packed Vegan Lentil Quinoa Salad Roasted Sweet Potato process image for TinyTummyTreats
Protein Packed Vegan Lentil Quinoa Salad Roasted Sweet Potato process image for TinyTummyTreats

Timing note

Allow for preparation and preheating, 25-30 minutes roasting, separately cooking lentils and quinoa, cooling and assembly.

Serving

This recipe does not establish suitability for a particular age, allergy or eating ability. Ingredient substitutions have not been validated.

Storage

Refrigerate promptly in covered containers for up to 3 days.

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