Harissa Roasted Vegetable Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of roasted cauliflower, sweet potato, and red onion tossed with lentils, chickpeas, and a harissa-lemon dressing. Smoky, sweet, and fresh, it's satisfying enough as a main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 small head cauliflower (cut into small florets (8 cups/730g))
- 1 red onion (thinly sliced (2 cups/195g))
- 1 large sweet potato (cut into 1-inch cubes (3½ cups/454g))
- 1 tbsp harissa paste
- 1 tsp ground cumin
- 2 tsp olive oil
- Salt and pepper (to taste)
- 1 can chickpeas (drained and rinsed, 540mL)
- 1 can lentils (drained and rinsed, 540mL)
- ⅓ cup dried apricots or pitted dates (chopped)
- ¼ cup sliced almonds (toasted)
- 1 handful fresh mint or parsley or a mix (finely chopped)
- 3 tbsp lemon juice (about 1 lemon)
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp harissa paste
- 1 clove garlic (finely grated)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 515mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 996mg
- Calcium
- 120mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 515MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.