Roasted Sweet Potato Salad with Lentils
If you’re seeking a nutritious and hearty dish that’s simple to prepare, look no further than this Roasted Sweet Potato Salad with Lentils. This vibrant salad combines roasted sweet potatoes and protein-rich lentils, creating a delightful flavor combination that’s perfect for busy weeknights or family gatherings. With the added richness of a creamy tahini dressing, this dish is versatile enough to serve as a main course or a satisfying side. It’s not only delicious but also meal prep-friendly, storing well for up to four days. Enjoy a warm bowl that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup dried mixed lentils
- 1/4 cup tahini
- 1/2 bulb garlic
- Juice of 1 small lime
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp Italian seasoning
- Sea salt + pepper to taste
- Fresh parsley, chopped
- 4–5 tbsp water
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Wash and cut the sweet potatoes into wedges, drizzle with olive oil, and season with cumin, Italian seasoning, sea salt, and pepper.
- Bake sweet potatoes for 45-55 minutes until golden brown.
- Cook lentils according to package instructions until tender but firm.
- Roast garlic wrapped in foil for about 25 minutes until soft.
- Combine cooked lentils with sweet potatoes on the baking sheet for the last 15 minutes of roasting.
- Prepare dressing by whisking tahini, lime juice, olive oil, roasted garlic (squeezed from its skin), parsley, salt, and pepper.
- Toss roasted sweet potatoes and lentils with the dressing in a large bowl and serve warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg