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Lunch recipe

Smoky Sweet Potato Lentil Salad Boxes with Lemon and Parsley

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Packable vegan lunch boxes with roasted sweet potato, green lentils, carrots, red onion, salad leaves, parsley, lemon, and mustard dressing.

Start planningStart cookingIngredients
55 min390 kcal4 base servingsLunchVeganGluten FreePackableBatch Friendly
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: sweet potatoes, green lentils, salad leaves

Dietary fit: Vegetarian, Vegan, Dairy-free, Gluten-free

Serving tip: Refrigerate the shallow portions within 1–2 hours at 0–5°C; do not wait for a large bowl to become completely cold. Use within 48 hours or an earlier ingredient use-by limit. Keep leaves separate and transport chilled with an ice pack. Repeat complete batches for larger households; sequential batches add the stated cooking time.

Sweet Potato Lentil Salad Boxes plated and ready to serve.

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Ingredients

What you need

  • 800g sweet potatoes
  • 3 carrots
  • 1 red onion
  • 2 × 390 g tins green lentils
  • 120g salad leaves
  • 1 lemon
  • 2 tsp Dijon mustard
  • 15g flat leaf parsley
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 15ml water
  • 1g salt
  • 1/4 tsp black pepper

You'll also need

knife and chopping board, grater, measuring jug and scales, sieve, 4l mixing bowl, two 30 × 40cm baking trays, whisk

Method

Step by step

Up to 8 clear steps
  1. Sweet Potato Lentil Salad Boxes cooking step 1: Prepare the vegetables.
    Step 1

    Prepare the vegetables

    For more than four servings, divide all ingredients between separate four-serving batches before starting; use each batch’s share of the displayed total amounts in its own equipment. Heat the oven to 220°C conventional / 200°C fan/gas 7. Cut the sweet potatoes and carrots into 2cm chunks, slice the red onion into wedges, drain and rinse the lentils, and roughly chop the parsley. Zest the lemon before juicing it.

    12 min
  2. Sweet Potato Lentil Salad Boxes cooking step 2: Roast the roots.
    Step 2

    Roast the roots

    Divide the sweet potatoes, carrots and onion between two 30 × 40cm baking trays in one layer. Toss with half the listed olive oil, all smoked paprika, all measured salt and black pepper. Roast for 30–35 minutes, turning halfway and swapping tray positions if needed, until golden and knife-tender.

    28 min
  3. Sweet Potato Lentil Salad Boxes cooking step 3: Mix the dressing.
    Step 3

    Mix the dressing

    Whisk the lemon zest, lemon juice, Dijon mustard, remaining olive oil, and all the measured water in a large bowl until glossy.

    3 min
  4. Sweet Potato Lentil Salad Boxes cooking step 4: Dress the lentils.
    Step 4

    Dress the lentils

    Add the lentils and half the parsley to the dressing. Stir well and leave for 5 minutes while the roasted vegetables finish so the lentils absorb the flavour.

    5 min
  5. Sweet Potato Lentil Salad Boxes cooking step 5: Combine gently.
    Step 5

    Combine gently

    Fold the roasted vegetables through the dressed lentils. For eating now, serve over the washed salad leaves. For lunch boxes, keep the leaves separate so they stay crisp; divide the lentil mixture into shallow portions and refrigerate promptly.

    6 min
  6. Sweet Potato Lentil Salad Boxes cooking step 6: Pack or serve.
    Step 6

    Pack or serve

    Divide between the planned servings and finish with all remaining parsley. For packed lunches, add the separately stored leaves just before eating.

    3 min