Harvest Salad with Sweet Potato and Lentils

"It’s been so hot and I have been eating salads everyday! Here is one of my favorites I make almost every week! It’s loaded with plant based protein, fresh organic veggies and all the essential vitamins. Baby kale, topped with roasted sweet potatoes, cooked lentil, cucumbers, avocados, tomatoes, artichoke hearts, olives and blueberries. Drizzled generously with my favorite vegan creamy avocado cilantro dressing."
-- @naturallyzuzu

A Note from Feedfeed

Now THIS is a dinner salad! Packed with plant based protein, healthy fats and fresh vegetables you won't be disappointed when this salad hits the table! Mix in a variety of different salad greens, briny olives and artichoke hearts, roasted sweet potato, crunchy cucumbers and hearty lentils for an easy vegan dinner any night of the week. 

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  • Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 2-4

Recipe Card


  • 4 cups baby kale
  • 2 cups pea shoots
  • 2 sweet potatoes, roasted and cut into bite size pieces
  • 1 Persian cucumber, thinly sliced
  • 1 1/2 cups cooked green lentils
  • 1/2 cup cherry tomatoes, halved
  • 1 avocado, thinly sliced
  • 1/2 cup olives
  • 1/2 cup artichoke hearts

For the Avocado Cilantro Dressing


  • 1 avocado
  • Juice of 1 lemon
  • 1 cup cilantro leaves, packed
  • 1 tablespoon vegan yogurt
  • 1/3 cup water, to adjust the consistency
  • 2 cloves garlic
  • Salt, to taste
  • Black pepper, to taste


  • Step 1

    Add greens, sweet potatoes, cucumbers, lentils, tomatoes, avocado, olives and artichoke hearts to a large mixing bowl.

  • Step 2

    Add avocado, lemon juice, cilantro, garlic, salt and pepper to a blender and blend until smooth. Adjust the consistency with water if too thick. Drizzle over salad and toss to combine.