Prep time: 
Cook time: 
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Serves: 4
  • Salad ingredients
  • 500 g or ~17 oz organic sweet potatoes
  • 4 big kale leaves (+ drop of Extra virgin olive oil and lemon juice for massaging)
  • net weight 175 g or ~6 oz Cooked red lentils (I used cooked lentils from Go Green)
  • corn, tortilla chips, lime and unsweetened coconut yogurt or other creamy sauce of choice.
  • Taco sauce
  • 0,5 dl + tbsp or 0,2 cup + 2 tbsp Extra virgin olive oil
  • 1,5 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp onion powder
  • 1,5 tsp dried oregano
  • 1 tsp paprika
  • 0,5 tsp garlic powder
  • 0,5 tsp maple syrup (or sweetener of choice)
  • 0,5 tsp salt
  1. Preheat oven to 200 C / 390 F.
  2. Peel sweet potato and cut into small cubes.
  3. Spread them evenly on a baking sheet lined with parchment and roast in the oven for about 40 minutes or until soft.
  4. Drain and rinse lentils and put them in a bowl.
  5. Mix all taco seasoning ingredients together and add about 3-4 tbsp of seasoning to the lentils. Mix well until coated.
  6. Cut or rip kale leaves into small pieces and put in a bowl. Add a drop of olive oil and lemon juice and massage with hands until leaves soften.
  7. Start assembling the salad: put massaged kale leaves in a serving dish, add roasted sweet potatoes, half of the lentils and corns.
  8. Serve salad with rest of the lentils, and rest of the taco sauce, tortilla chips and unsweetened coconut yogurt or other plant-based fresh sauce.
  9. Enjoy the fiesta!
If you don't like kale, you can always use any other preferred greens. Why I love to use kale in salads: it stays fresh and firm for a longer time than many other greens. It doesn't become soggy when combined with wet ingredients.
Recipe by My Berry Forest at https://www.myberryforest.com/lemony-lentil-taco-salad-vegan-gf/