Roasted Sweet Potato and Lentil Salad with Tahini Dressing Recipe

Introduction

This roasted sweet potato salad with lentils is a hearty and flavorful dish, perfect for a nutritious lunch or light dinner. Roasted sweet potatoes and tender lentils come together with a creamy roasted garlic tahini dressing for a satisfying, wholesome meal.

Ingredients

• 4 medium sweet potatoes, rinsed
• 1 cup dried mixed lentils
• 1 tbsp olive oil or cooking oil
• 1/2 tsp cumin
• 1/2 tsp Italian seasoning
• Sea salt + pepper to taste
• 1/2 bulb garlic (6–8 cloves)
• 1/4 cup parsley, chopped
• 1/4 cup tahini*
• Juice from 1 small lime
• 1 tbsp olive oil
• 1/2 tsp cumin
• Sea salt + pepper to taste
• 4–5 tbsp water
• More fresh parsley (for topping)
• Chopped almonds (for topping)
• Capers (for topping)

Instructions

1. Step 1: Preheat the oven to 375°F and line a baking sheet with parchment paper. Wash and pat dry the sweet potatoes.
2. Step 2: Slice the sweet potatoes into small wedges. Place them on the baking sheet and drizzle with olive oil. Toss to coat evenly, then sprinkle with cumin, Italian seasoning, sea salt, and pepper. Toss again to distribute the spices.
3. Step 3: Bake the sweet potatoes for 45-55 minutes. While baking, cook the lentils.
4. Step 4: In a large pot, bring 3 cups of water to a boil. Add the lentils, reduce heat to a simmer, cover, and cook for 4 minutes. Remove from heat and let sit covered for 2-3 minutes. Drain the lentils once cooked.
5. Step 5: Prepare the garlic by slicing the top off the half bulb and drizzling with 1 tsp olive oil and a sprinkle of sea salt. Wrap tightly in parchment paper or foil for roasting.
6. Step 6: When there are 20 minutes left on the sweet potatoes’ baking time, remove the baking sheet. Add the cooked lentils and toss gently with the sweet potatoes to coat in seasoning. Make space in one corner and place the wrapped garlic. Return to the oven and bake for 20 minutes until the garlic is fragrant and the sweet potatoes are caramelized and soft.
7. Step 7: While baking, make the tahini dressing. Whisk together parsley, tahini, lime juice, olive oil, cumin, salt, and pepper. Add water gradually, whisking until the desired consistency is reached.
8. Step 8: Remove the baking sheet from the oven and squeeze the roasted garlic out of its skins into the dressing. Mash and whisk until smooth and combined.
9. Step 9: In a large bowl, combine the roasted sweet potatoes and lentils. Drizzle with most of the tahini sauce and toss gently. Top with fresh parsley, chopped almonds, and capers. Drizzle any remaining sauce over the top before serving.

Tips & Variations

• For a nut-free alternative, swap tahini for cashew or almond butter.
• Add chopped kale, zucchini, or Brussels sprouts to the baking sheet with the sweet potatoes and lentils for extra greens; note Brussels sprouts may need more cook time.
• Use fresh herbs like cilantro or mint instead of parsley for a different flavor profile.
• Adjust the water in the dressing to make it thicker or thinner to your preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold as a salad. If the dressing thickens after refrigeration, stir in a little water before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used for convenience. Rinse and drain them well, then add them to the roasted sweet potatoes during the last 10 minutes of baking to warm through.

How do I know when the sweet potatoes are done?

The sweet potatoes are ready when they are soft and easily pierced with a fork, and the edges are caramelized and slightly browned.

Roasted Sweet Potato and Lentil Salad with Tahini Dressing Recipe

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★★★★★

4.7 from 141 reviews

This Roasted Sweet Potato Salad with Lentils is a hearty, nutritious dish combining caramelized sweet potatoes, protein-rich lentils, and a creamy roasted garlic tahini dressing. Perfect as a wholesome lunch or light dinner, this salad offers a delightful mix of textures and flavors, enhanced by fresh parsley, crunchy almonds, and tangy capers.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Sweet Potato Lentil Salad Base:

• 4 medium sweet potatoes, rinsed
• 1 cup dried mixed lentils
• 1 tbsp olive oil or cooking oil
• 1/2 tsp cumin
• 1/2 tsp Italian seasoning
• Sea salt + pepper to taste

Roasted Garlic Tahini Dressing:

• 1/2 bulb garlic (6–8 cloves)
• 1/4 cup parsley, chopped
• 1/4 cup tahini*
• Juice from 1 small lime
• 1 tbsp olive oil
• 1/2 tsp cumin
• Sea salt + pepper to taste
• 4–5 tbsp water

Toppings:

• More fresh parsley
• Chopped almonds
• Capers

Instructions

1. Preheat and prepare sweet potatoes: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Wash and pat dry the sweet potatoes. Slice them into small wedges.
2. Season sweet potatoes: Place the sliced sweet potatoes on the baking sheet, drizzle with olive oil, and toss to coat evenly. Sprinkle with cumin, Italian seasoning, sea salt, and pepper, then toss again to distribute the spices.
3. Bake sweet potatoes: Bake in the preheated oven for 45–55 minutes until tender and caramelized. Continue with the next steps while the sweet potatoes bake.
4. Cook the lentils: Bring 3 cups of water to a boil in a large pot. Add the lentils, reduce heat to a simmer, cover, and cook for 4 minutes. Remove from heat and let the lentils sit covered for an additional 2–3 minutes. Drain the lentils once cooked.
5. Prepare the garlic for roasting: Slice the top off half of a garlic bulb to expose the cloves. Drizzle with 1 tsp olive oil and sprinkle with sea salt. Wrap tightly in parchment paper or foil to prepare for roasting.
6. Combine lentils and sweet potatoes and roast garlic: When the sweet potatoes have about 20 minutes left to bake, remove the baking sheet from the oven. Add the cooked lentils to the sweet potatoes and toss to coat them in the seasonings. Make a spot on the baking sheet and place the wrapped garlic. Return to the oven and bake for an additional 20 minutes or until garlic is aromatic and sweet potatoes are soft and caramelized.
7. Make the tahini dressing: While baking, whisk together parsley, tahini, lime juice, olive oil, cumin, sea salt, and pepper. Gradually add water (4–5 tbsp) and whisk until desired consistency is reached.
8. Finish the dressing with roasted garlic: After removing the baking sheet from the oven, carefully squeeze the roasted garlic cloves out of their skins and mash them into the tahini dressing. Whisk thoroughly to combine.
9. Assemble and serve: Place the roasted sweet potatoes and lentils into a large bowl. Drizzle with the tahini sauce, reserving some for topping. Toss gently to coat everything evenly. Garnish with fresh parsley, chopped almonds, and capers. Drizzle any remaining sauce on top and serve immediately.
10. Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

• Tahini substitution: You can substitute tahini with an equal amount of cashew butter or almond butter if preferred.
• Veggie options: To add greens, include washed and chopped kale, zucchini, or Brussels sprouts on the baking sheet in step 6. Note that Brussels sprouts may require extra cooking time.

Keywords: Roasted sweet potato salad, lentil salad, tahini dressing, healthy salad, vegan salad, Mediterranean salad