Sweet Potato and Lentil Salad + Cookie Dough VOO

by Angela (Oh She Glows) on March 23, 2011


March 23, 2010 (FL vacation)


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March 23, 2011 (Southern Ontario)


If you woke up to snow this morning, I feel your pain!

That is a tough pill to swallow.



If you squint your eyes really small, you can see the beach and sunshine. I’m lounging with a margarita off in the distance! Cool, huh?


And because I’m apparently a 90 year old lady, I slipped on the driveway this morning while shoveling and bruised my tailbone! I’m sitting here with a big bag of ice on my bum, sipping hot tea in front of the space heater.

If you think about it, I’m pretty much in Florida right now. And I think I would fit right in with the elderly and their dog strollers.

I’ve always wanted a Cadillac.



Sweet Potato and Lentil Salad

Adapted from Kath Eats.

Yield: 2 main servings or 4 side servings.


  • 2 medium sweet potatoes or 1 large
  • 1 tbsp extra virgin olive oil + more for sautéing
  • Salt and pepper, to taste
  • 2 cups vegetable broth
  • 1 cup uncooked green lentils
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 orange pepper, chopped
  • Couple handfuls spinach, chopped
  • Dressing: 1 tbsp maple syrup, 1 tsp Dijon mustard, 1 tbsp Extra virgin olive oil, 1 tbsp balsamic vinegar, salt and pepper, to taste



1. Preheat the oven to 400F. Peel and chop sweet potatoes into a 1 inch dice. In a bowl mix with 1 tbsp oil and season with salt and pepper. Roast for about 25-30 minutes, stirring half way through.

2. Meanwhile, cook the lentils in a pot with 2 cups of broth over medium heat.

3. Chop the onion and mince the garlic. Add into a skillet with some olive oil (~1/2 tbsp?) to coat the pan. Cook over low-medium heat being careful not to burn, for about 5 minutes. Now add in the chopped pepper and spinach and cook for another 5 minutes on low. When the lentils and sweet potatoes are cooked add them into this skillet mixture and stir.

4. Finally, mix your dressing and stir into the skillet mixture. Season with salt and pepper to taste. Makes 2 servings or 4 side servings.



The great thing about this recipe is that you could pretty much clean out your fridge and use whatever you have and it would still turn out. :) I didn’t have any green beans or apple as in Kath’s recipe, so I just used what I had. Be sure to check out her recipe too!

I came up with 1 orange pepper, 1.25 sweet potato, 1 onion, 2 cloves garlic, couple handfuls spinach.

The dressing ingredients: EVOO, pure maple syrup, Dijon mustard, black pepper, balsamic vinegar, S + P.


My version included onion! ;)


Get your sauté on.


Add in the cooked lentils.

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And in the roasted sweet potatoes.


And mix everything in!


Despite the frightful weather we are experiencing, this really is a lovely dish for Spring!

Light, fresh, and energizing!


I’m also rocking a new bowl of Vegan Overnight Oats this week.



Heavenly Chocolate Chip Cookie Dough Vegan Overnight Oats


  • 2 tbsp chia seeds
  • 1/4 cup rolled oats
  • 1 cup non-dairy milk + a bit more in AM to thin out
  • 1/2-1 tbsp pure maple syrup, to taste
  • 1/2 tsp almond extract or vanilla
  • Mini Chocolate Chip Cookie Dough Balls  (I used about 7-8)


Directions: In a bowl, mix together the dry ingredients (oats, chia seeds) now add in the wet ingredients (milk, maple syrup, extract) and whisk well. Stir in some mini chocolate chip cookie dough balls. Place in the fridge overnight. In the morning, simply serve cold, drizzle maple syrup if desired, and enjoy! No cooking involved.


Delicious! Cookie dough and doughy oats are a match made in heaven.


According to this mug, I should book a tropical vacation today… ;)


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{ 26 comments… read them below or add one }

Page 3 of 3«123
Jolene (www.everydayfoodie.ca) March 23, 2011 at 11:49 pm

The VOO looks like dessert. I like that :-)


Amanda March 24, 2011 at 1:38 am

Your poor bum! I woke up this morning to see snow as well…. then I swore. A lot.


Sara March 24, 2011 at 1:45 am


THANK YOU THANK YOU THANK YOU. Your blog is absolutely amazing. We need more women in the world like you! We need to start being real and HONEST with each other, and visiting your blog is like getting a great big warm hug. I just love it. I always leave with a smile. And I always leave a little hungry… funny how that works. ;)




Angela (Oh She Glows) March 24, 2011 at 7:43 am

thanks Sara!


Emma (Namaste Everyday) March 24, 2011 at 2:36 am

I did overnight oats for the first time today! I was like, I can’t believe I haven’t done this yet, Ange is going to kill me ;)


[email protected] March 24, 2011 at 3:36 am

aww lovely pictures Angela! And the oats look so yummy…’tis okay, I’ll be waking up soon for bfast. :P


shana @100lbsandcounting March 24, 2011 at 6:21 am

ANGELA!! have you seen the following contest hosted by Whole Foods? I got it in my inbox today and INSTANTLY thought it’d be PERFECT for you! Please try out for it!!! winner gets a “culinary foodie fantasy trip” to Europe! DO IT!! =)



Sabrina @ Radioactive Runner March 24, 2011 at 6:43 am

Oh the lentil salad… yum!! I love lentils.. I think the texture of the sweet potato would be a great mix.
I totallllllllllllly agree about the snow/winter… ENOUGH ALREADY eh!! We’re ready for Spring!


Paige @Running Around Normal March 24, 2011 at 6:59 am

Oh Ange! I feel for you! And this worries me a bit…Shane and I are on a beach vacation – it’s imminent, what we’re coming home to back in Illinois! Hope the snow melts with the sun for you today :)


Bethany March 24, 2011 at 7:49 am

I made the sweet potato/lentil salad last night, and it was delicious! My husband and I both liked it. And a great recipe to have since I always have all of the ingredients it calls for. Thanks!


Bethany March 24, 2011 at 7:50 am

Looking forward to making the Cookie Dough VOO too. : )


Helen @ healing through positivity March 24, 2011 at 9:12 am

Could you tell me if you used fresh, raw spinach or do you pre cook it before adding? I am over the top excited about trying this salad at the weekend!!!


Kathleen @ KatsHealthCorner March 24, 2011 at 10:05 am

Your Overnight oats looks exquisite!!!! I love it! :D



Veronica March 24, 2011 at 10:59 am

Aw, poor Ange! No snow here in Kansas, yet, but I’m afraid it’s heading for us. :( This salad looks amazing and is on my “to try” list. I love sweet potatoes and I’m trying to get my hubby to like them too. So far, the only way he’s almost liked them is in beef stew. We’ll see if I can get him to eat them in a vegan dish. I love that purple triangular bowl you have your oats in!!


Sarah S. March 24, 2011 at 3:43 pm

I *finally* jumped on the VOO bandwagon! I only wish I had done it sooner. So. Good.
I’ve been craving your vegan cookie dough blizzard ever since you posted it, and now I have an even better excuse to get to it! Leftover dough for VOO!!! So excited :)

Stay warm!


Hilary March 24, 2011 at 7:53 pm

Lookin’ tasty! Cookie dough for breakfast?!…HELLO! I need to get on the overnight oats bandwagon!


Jennifer Drummond March 24, 2011 at 8:59 pm

I love the Sweet Potato dish! I made it for dinner tonight! I made the dressing, but forgot to add it, but it tasted so good without it, so much flavor with the onions and peppers. I didn’t have the lentils so I used a Trader Joe’s Brown Rice Medley (cooked in veggie broth) and followed your directions exact and let me tell you it was so tasty with the rice. I am bringing some to work tomorrow to share with my co-workers.


Christine March 25, 2011 at 7:28 am

Thanks for inspiring my dinner last night! No sweet potatoes, but I made do. I used quinoa instead of lentils because I didn’t have any and used fresh green beans and some leftover corn with the onion and garlic. I also added a can of small white beans to add some protein. That dressing is delicious! :-)


Helen @ healing through positivity March 29, 2011 at 9:40 am

This salad was a little bit of HEAVEN – who knew lentils could be so yummy!!!


Amanda March 29, 2011 at 9:34 pm

I have tried both of these recipes and they are FANTASTIC!!! I have become addicted to your site, thank you so much for taking the time and love to make this! <3


Geneviève March 30, 2011 at 8:06 pm

O. M. G.
I tried the sweet potato and lentil salad tonight and it was freakin’ AMAZING.
I thought I didn’t like sweet potatoes but this recipe completely proved me wrong. Cheap, nutritious, delicious. What more can you ask for?!!? I’m already excited for leftovers tomorrow night!!
Thank you SO MUCH for sharing this. It’s officially going on my weekly supper rotation.


Tawney April 13, 2011 at 3:10 pm

I’m new to this site and just making it to this recipe. Cold wet west coast weather + this warm salad = a fabulous lunch. This will be a regular dish!


Janet April 15, 2011 at 6:19 pm

This is a delicious meal and oh so healthy! I have bookmarked it on my iPad. Wonderful and easy to prepare! I substituted agave and it was still very tasty. Thank you! I am looking forawrd to trying your other recipes…


Masha October 18, 2012 at 9:48 am

i just made this and its AMAZING. I’m a big sauce/dressing person so i pretty much tripled the dressing recipe to use lol eating it now :) YUM


Amy September 24, 2013 at 7:00 pm

I made this for dinner tonight. College student style: microwaved the sweet potato, water cooked garlic and onion (I don’t have olive oil), and subbed apple cider vinegar for the balsamic vinegar–this is one of my new favorite dishes! I am looking forward to having the leftovers for lunch tomorrow! A great straight forward recipe, and über delicious!
Thanks for sharing! :))


yogamom March 21, 2016 at 2:35 pm

I made this using some leftover black eyed peas with green bean snaps. Didn’t even add the spinach or pepper because I didn’t have that, and dish was absolutely delicious. It’s the dressing, I think, that makes this recipe so good. Will definitely make again, with or without whatever is left over in the fridge! Thanks for another great recipe.


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