How to Make Za'atar Roasted Sweet Potato & Lentil Salad
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Preheat oven to 425°F (220°C). Toss sweet potatoes with 1 tablespoon olive oil and za’atar. Spread on a lined baking sheet.
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Roast for 22-25 minutes, stirring once, until browned and crisp-tender.
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In a large bowl, whisk lemon juice, 2 tablespoons olive oil, salt, and pepper.
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Add roasted sweet potatoes, lentils, arugula, and mint to the bowl. Toss to coat.
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Serve warm or at room temperature.
Pro Tips for Perfect Za'atar Roasted Sweet Potato & Lentil Salad
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium sweet potatoes, peeled and diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Za'atar Roasted Sweet Potato & Lentil Salad?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Za'atar Roasted Sweet Potato & Lentil Salad?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for medium sweet potatoes, peeled and diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.