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Roasted Sweet Potato Salad with Lentils

Roasted Sweet Potato Salad with Lentils

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Roasted Sweet Potato Salad with Lentils is a vibrant and nourishing dish that beautifully marries the earthy sweetness of roasted sweet potatoes with protein-rich lentils. Perfect for busy weeknights or family gatherings, this salad is not only quick to prepare but also makes a delightful main course or a filling side. Tossed in a creamy roasted garlic tahini dressing, every bite bursts with warmth and richness. This recipe is easily customizable, allowing you to mix in your favorite toppings or spices to create a meal that suits your taste.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 cup dried mixed lentils
  • 2 tablespoons olive oil
  • 1/2 bulb garlic (68 cloves)
  • 1/4 cup tahini
  • Juice from 1 small lime
  • 1/4 cup parsley, chopped
  • Spices (cumin, Italian seasoning, sea salt, pepper)
  • Optional toppings: chopped almonds and capers

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and slice sweet potatoes into wedges. Drizzle with 1 tablespoon of olive oil, season with cumin, Italian seasoning, sea salt, and pepper.
  3. Spread sweet potato wedges on a lined baking sheet and roast for 45–55 minutes until tender and golden.
  4. Cook lentils according to package instructions until soft but not mushy.
  5. Slice off the top of the garlic bulb, drizzle with olive oil, wrap in parchment paper, and roast alongside the sweet potatoes.
  6. Add cooked lentils to the baking sheet during the last 20 minutes of roasting.
  7. In a bowl, whisk together tahini, lime juice, chopped parsley, remaining olive oil, cumin, salt, pepper, and water until smooth.
  8. Squeeze roasted garlic into the dressing mixture; whisk until combined.
  9. In a large bowl, combine roasted sweet potatoes and lentils with tahini dressing; toss gently to coat.
  10. Serve warm topped with additional parsley, chopped almonds, and capers if desired.

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