Saltbush and Quandong Lentil Salad with Roasted Sweet Potato

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant vegetarian salad combining earthy lentils, roasted sweet potatoes, and native Australian saltbush and quandong for a fresh, tangy finish. This Australian-inspired vegetarian recipe, ready in about 50 minutes, pairs brown lentils, sweet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Australian cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup dry brown lentils
2 medium (about 1 lb), peeled and cubed sweet potatoes
4 tbsp divided olive oil
1/4 cup chopped saltbush leaves
1/4 cup chopped dried quandong fruit
1 small, thinly sliced red onion
3 tbsp lemon juice
1 tbsp honey
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh mint leaves

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Step 2: While the sweet potatoes roast, rinse 1 cup dry brown lentils and place in a medium pot with 3 cups water. Bring to a boil, then reduce to a simmer and cook uncovered for 20-25 minutes until tender but not mushy. Drain and let cool slightly.
Step 3: In a large bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper to make the dressing.
Step 4: Add the cooked lentils, roasted sweet potatoes, 1/4 cup chopped saltbush leaves, 1/4 cup chopped dried quandong fruit, and 1 small thinly sliced red onion to the bowl with dressing. Toss gently to combine.
Step 5: Garnish with 2 tbsp chopped fresh mint leaves and serve at room temperature or chilled for a refreshing Australian native-inspired salad.