Saltbush and Quandong Lentil Salad with Roasted Sweet Potato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 50 minutes pairs dry brown lentils, divided olive oil, chopped saltbush leaves 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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Garnish with 2 tbsp chopped fresh mint leaves and serve at room temperature or chilled for a refreshing Australian native-inspired salad.

Frequently asked questions

How long does Saltbush and Quandong Lentil Salad with Roasted Sweet Potato take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Saltbush and Quandong Lentil Salad with Roasted Sweet Potato?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry brown lentils from drying out.

Can I substitute ingredients in Saltbush and Quandong Lentil Salad with Roasted Sweet Potato?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Saltbush and Quandong Lentil Salad with Roasted Sweet Potato for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Saltbush and Quandong Lentil Salad with Roasted Sweet Potato vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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