This healthy Cava-Inspired Lentil & Sweet Potato Salad recipe is full of Mediterranean flavors. Featuring fresh greens and veggies, roasted sweet potatoes, cooked lentils, vegan coconut tzatziki, and a lemon herb tahini dressing. It’s a copycat Cava recipe that is an easy weeknight dinner or meal prep option!
If you’re a fan of Cava then you’re going to be obsessed with this recipe!
While Cava is one of the “healthier” options when it comes to fast food, it still doesn’t meet my standards. My standards are high.
As a result, I had to recreate my own using organic ingredients, healthy oils, and no soy! Let me assure you my friends, this Cava-Inspired Lentil & Sweet Potato Salad recipe is a tasty mash-up of healthy & Mediterranean ingredients. Fresh veggies, roasted to perfection sweet potatoes, hearty lentils, vegan coconut tzatziki, and a lemon herb tahini. It’s delicious to say the least.
So swap your night out and enjoy this bowl right from your home for a fraction of the price!
Why You’ll Love This Cava-Inspired Salad Recipe
- Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fats filled, and so much more. This Cava-Inspired Lentil & Sweet Potato Salad recipe has it all.
- “Healthy” Food Chain Worthy: This copycat Cava recipe is more delicious & wholesome than the real deal.
- Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Sweet Potato: For this recipe I used garnet sweet potatoes, but you can technically use any type of potato you love! I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
- Organic Black Lentils: Now, if you do don’t black lentils you can certainly use green or even brown lentils. I just don’t recommend red lentils for this recipe.
- Organic Vegetables: This bowl is loaded with fresh veggies such as cherry tomatoes, red onion, English cucumber, sauerkraut, kalamata olives, and super greens.
- Organic Vegan Tzatziki: My version is made without grated cucumbers, which means it only takes a couple of minutes to whip up.
- Organic Lemon Herb Tahini Dressing: It wouldn’t be a Cava bowl without the dressing. We’re mixing up the irresistible tahini dressing to make these vegan greek bowls complete.
How To Make
- Lentils. Cook according to package instructions.
- Sweet Potatoes. Preheat the oven to 425 degrees F. Add the sweet potatoes with the avocado oil, & spices. Toss well to evenly coat. Transfer to the oven and roast for 20 – 25 minutes, flipping halfway.
- Coconut Tzatziki. In a bowl, combine all ingredients to a bowl and stir until fully combined.
- Lemon Herb Tahini Dressing. Add all the ingredients to a high-speed blender or food processor and blend until smooth and creamy.
- Vegetable Mix. In a bowl, add the ingredients and mix until combined.
- Assemble. Layer the bed of greens as the base, then add the vegetable mix, sweet potatoes, and cooked lentils. Add a scoop or two of the tzatziki and a drizzle of the tahini dressing. Enjoy!
Tips for Making this Recipe Perfectly
- Organic Lentils: Use black, green, or brown lentils for this vegan salad recipe.
- Baking: Be sure to flip the sweet potatoes half way while roasting. This ensures that everything gets baked to perfection.
- Organic Coconut Yogurt: Be sure to use a plain flavor. My favorite brands are The Coconut Cult, Cocoyo, & Culina. They are truly about quality, while making the most delicious coconut yogurt ever. The texture is super thick, creamy, & tangy…making it perfect for our tangy coconut tzatziki.
Storing & Reheating
As mentioned above, this healthy Cava-Inspired Lentil & Sweet Potato Salad recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container.
Fridge Storage. Transfer the ingredients to separate air-tight glass containers & refrigerate for up to 4 – 5 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the lentils & sweet potatoes to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with the greens, vegetables, tzatziki, and dressing.
More Healthy Vegan Recipes You’ll Love
- Cava-Inspired Vegan Falafel Bowl
- Vegan Mediterranean Quinoa Salad with Roasted Sweet Potatoes
- Copycat Erewhon Kale White Bean Salad
- Spicy Sweet Potato Falafel Bowls with Cilantro Tzatziki
- Copycat Café Gratitude I Am Humble
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Cava-Inspired Lentil & Sweet Potato Salad
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Salad
- Method: Oven
- Cuisine: Mediterranean
- Diet: Vegan
Description
This healthy Cava-Inspired Lentil & Sweet Potato Salad recipe is full of Mediterranean flavors. Featuring fresh greens and veggies, roasted sweet potatoes, cooked lentils, vegan coconut tzatziki, and a lemon herb tahini dressing. It’s a copycat Cava recipe that is an easy weeknight dinner or meal prep option!
Ingredients
Always opt for organic ingredients.
LENTILS
- ½ cup dry black lentils, rinsed
SWEET POTATOES
- 1 large sweet potato, chopped
- 2 tsp avocado oil
- Sea salt & black pepper, to taste
COCONUT TZATZIKI SAUCE
- ½ cup plain coconut yogurt
- 2 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 2 tsp dried dill
- Sea salt & black pepper, to taste
LEMON HERB TAHINI DRESSING
- ¼ cup tahini
- 2 tbsp fresh lemon juice
- 1 garlic clove
- ¼ cup fresh cilantro, chopped
- Filtered water, as need to thin
- Sea salt & black pepper, to taste
VEGETABLE MIX
- 1 English cucumber, diced
- 1 cup cherry tomatoes, chopped
- ½ red onion, diced
SALAD
- 2 cups supergreens (kale, arugula, & spinach mix)
- ½ cup kalamata olives, halved
- ½ cup sauerkraut
Instructions
- Lentils. Cook according to package instructions.
- Sweet Potatoes. Preheat the oven to 425 degrees F. Add the sweet potatoes with the avocado oil, & spices. Toss well to evenly coat. Transfer to the oven and roast for 20 – 25 minutes, flipping halfway.
- Coconut Tzatziki. In a bowl, combine all ingredients to a bowl and stir until fully combined.
- Lemon Herb Tahini Dressing. Add all the ingredients to a high-speed blender or food processor and blend until smooth and creamy.
- Vegetable Mix. In a bowl, add the ingredients and mix until combined.
- Assemble. Layer the bed of greens as the base, then add the vegetable mix, sweet potatoes, and cooked lentils. Add a scoop or two of the tzatziki and a drizzle of the tahini dressing. Enjoy!
Notes
Organic Lentils: Use black, green, or brown lentils for this vegan salad recipe.
Baking: Be sure to flip the sweet potatoes half way while roasting. This ensures that everything gets baked to perfection.
Organic Coconut Yogurt: Be sure to use a plain flavor. My favorite brands are The Coconut Cult, Cocoyo, & Culina. They are truly about quality, while making the most delicious coconut yogurt ever. The texture is super thick, creamy, & tangy…making it perfect for our tangy coconut tzatziki.
Storing & Reheating: Transfer the ingredients to separate air-tight glass containers & refrigerate for up to 4 – 5 days. To reheat, preheat the oven to 350 degrees F. Transfer the lentils & sweet potatoes to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with the greens, vegetables, tzatziki, and dressing.
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