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The Big Southwest Lentil Salad Bowl via #vegan #glutenfree #nutfree #soyfree

The Big Southwest Salad Bowl

  • Author: Brittany at
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 2 -4 servings 1x
  • Category: Lunch and Dinner, Salad, Main Course
  • Cuisine: Vegan


Quick, simple and bursting with fresh, nutritious ingredients. The base of this salad bowl is a protein rich blend of seasoned green lentils and black beans and a colourful array of bell peppers, purple onion, and baked sweet potato. After that, it's all about the toppings!



Lentil Black Bean Sweet Potato Base

  • 1 small sweet potato, baked
  • 1 1/2 cups cooked green lentils (or 3/4 cup dry - refer to cooking instructions)
  • 1 tbsp olive oil
  • 1 cup chopped bell peppers (I used red, green, and yellow)
  • 1/2 cup red onion, chopped
  • 3 cloves garlic, minced
  • ¾ cup black beans, drained
  • 1/2 tsp salt
  • 1 tsp chili powder


  • 1-2 cups mild lettuce (iceberg, butter, romaine, spinach), shredded
  • 1 chopped tomato, chopped
  • 1/4 cup green or red onion, finely chopped
  • 1 avocado (or guacamole)
  • 1/2 cup fresh or canned corn
  • 2 tbsp cilantro
  • 1-2 tbsp lime juice
  • Optional: salsa, sriracha, taco sauce, vegan sour cream, Daiya shreds


Cooking Lentils

  1. Approx. 3/4 cup dry green lentils = 1 1/2 cups cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 2 1/2 cups of unsalted water to a medium sized saucepan. Bring to a boil and boil for 20-25 minutes (until lentils are tender.)

Baking Sweet Potato

  1. You can cook sweet potatoes in the microwave or oven. If using the oven, preheat to 400F. Clean the skin under running water before pricking 5-7 times with a knife or fork. Oven: Place a baking sheet and bake until tender (25-35 minutes for a small potato.) Microwave: Microwave for 5-8 minutes, flipping halfway through.

Making Lentil Black Bean Sweet Potato Base

  1. Heat 1 tbsp olive oil over medium high heat. Add the chopped peppers, red onion and garlic. Cook, stirring often until onion is nearly tender.
  2. Add the lentils, black beans, sweet potato, chili powder and salt. Stir to combine and cook for 3-5 minutes or until nice and hot.

Assembling The Big Southwest Lentil Salad Bowl

  1. Scoop 1+ cups of the lentils/black bean base into a bowl.
  2. Top generously with 1/2 cup or more of shredded lettuce, 1/4 of an avocado, 1/4 cup fresh chopped tomato, 2 tbsp corn, 2 tbsp green or red onion, and a sprinkle of cilantro and lime juice.


More serving and topping ideas: Guacamole, salsa, Daiya cheddar style shreds, roasted garlic hummus, your favourite taco sauce, your favourite hot sauce. Serve with tortilla chips or rolled into a whole wheat tortilla for a delicious burrito.