Roasted sweet potato, lentil and broccoli salad


Prep time30 minutes
Meal categoryLunch Dinner Salad
Recipe sourceHealthy Food Guide


With in-season broccoli and protein-packed lentils, this salad can be enjoyed warm or cold - perfect as we move into Spring!


1Kilogramsweet potato (peeled, cut into 2cm dice)
350Grambroccoli (cut into florets)
2 tins brown lentils (rinsed)
1⁄2Cuplow-fat natural yoghurt
1Tablespoon (Metric)Tahini


  1. Preheat oven to 180°C. Line a large baking tray with baking paper. Place sweet potato on tray, spray with oil and season with ground black pepper. Bake for 25 minutes, or until tender.
  2. Meanwhile, blanch broccoli until bright green and tender-crisp. Drain well.
  3. Place sweet potato, broccoli and lentils into a large mixing bowl, season with ground black pepper and stir to combine.
  4. Combine yoghurt and tahini in a small bowl, adding 1–2 tablespoons warm water to thin out consistency if necessary.
  5. Drizzle salad with dressing before serving.

Add chopped coriander or walnuts to boost the flavour.

Nutrition Information
  • Energy: 1422kJ
  • Calories: 340cal
  • Protein: 18.7g
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Carbohydrates: 48.9g
    • sugars: 17.5g
  • Dietary Fibre: 12.7g
  • Sodium: 494mg
  • Calcium: 181mg
  • Iron: 4.5mg

Kindly reproduced from Healthy Food Guide. For further recipes visit and to sign up to the e-newsletter. Or become a Nutrition Australia member to get 23% off a 12-month subscription. 


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