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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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/roasted-sweet-potato-and-lentil-salad-with-tahini-dressing-recipe/