Roasted Sweet Potato Salad with Lentils

If you’re craving something cozy and fresh (yes, those can coexist), Roasted Sweet Potato Salad with Lentils is about to become your new go-to. It’s the kind of salad that doesn’t leave you hungry 17 minutes later. We’re talking caramelized sweet potatoes, hearty lentils, and a roasted garlic tahini dressing that tastes like it belongs in a fancy café… but you’re making it in yoga pants. Win.

I’m Chef Omar, and I love a recipe that looks “I tried really hard” while secretly being very doable on a weeknight. This one’s exactly that.

Why You’ll Love This Roasted Sweet Potato Salad with Lentils

• It’s filling (lentils = plant-powered staying power).
• The flavors pop: warm spices, sweet caramel edges, tangy lime, and creamy tahini.
• Meal-prep friendly: leftovers keep beautifully for days.
• It’s flexible: add greens, swap toppings, serve warm or chilled—this salad doesn’t judge.

Ingredients You’ll Need

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 (to thin)

Toppings

• More fresh parsley
• Chopped almonds
• Capers

How to Make It (Step-by-Step, No Stress)

1) Prep the oven and pan

Preheat your oven to 375°F and line a baking sheet with parchment paper. Wash and pat dry the sweet potatoes.

2) Slice and season the sweet potatoes

Cut the sweet potatoes into small wedges. Add them to the baking sheet, drizzle with 1 tbsp olive oil, and toss to coat. Sprinkle on cumin, Italian seasoning, salt, and pepper, then toss again.

3) Roast

Bake for 45–55 minutes, until soft and caramelized. (Those darker edges? That’s flavor gold.)

4) Cook the lentils

Cook your lentils according to the package instructions. If you’re using TruRoots mixed lentils like in this method:

• Bring 3 cups water to a boil
• Add lentils, reduce to a simmer
• Cook 4 minutes covered
• Remove from heat and let sit 2–3 minutes covered
• Drain and set aside

5) Prep the garlic for roasting

Slice the top off half a garlic bulb. Drizzle with about 1 tsp olive oil and a pinch of salt. Wrap tightly in parchment or foil.

6) Add lentils + garlic for the final roast

When the sweet potatoes have about 20 minutes left, pull the tray out.

• Add the drained lentils right onto the sheet pan
• Toss gently so lentils pick up the seasoning
• Make a little corner space and place the wrapped garlic there

Roast everything for the final 20 minutes, until the garlic is fragrant and the sweet potatoes are super tender.

7) Whisk the dressing

While that finishes roasting, whisk together:

• parsley, tahini, lime juice, olive oil, cumin, salt, pepper
  Add 4–5 tbsp water, a bit at a time, until it’s creamy and drizzle-ready.

8) Finish the dressing with roasted garlic

Carefully unwrap the garlic (hot steam alert). Squeeze the roasted cloves into the dressing. Mash and whisk until smooth and dreamy.

9) Toss and serve

Add roasted sweet potatoes and lentils to a big bowl. Drizzle with tahini dressing (save a little for the top). Toss gently.

Finish with toppings: parsley, chopped almonds, and capers—then one last dramatic drizzle of dressing like you’re on a cooking show.

Chef Omar’s Tips (So It Comes Out Perfect)

• Cut sweet potatoes evenly so they roast at the same speed. If some pieces are tiny and some are huge, the tiny ones will turn into sweet potato chips (not terrible, but not the goal).
• Want extra caramelization? Spread everything out. Crowding the pan = steaming. We’re here for roasting.
• Tahini acting stubborn? Sometimes it thickens when you add citrus. Just whisk in a splash more water and it’ll calm down. (Like me after coffee.)
• Capers are the secret weapon. That salty, briny bite makes the sweet potatoes taste even sweeter—food science magic.

A Little Story From My Kitchen

The first time I made this Roasted Sweet Potato Salad with Lentils, it was one of those “friends are coming over and I have exactly 40 minutes to look like I have my life together” moments. I roasted sweet potatoes, tossed in lentils, and whisked up tahini with whatever I had. Everyone kept going back for “just one more bite,” and suddenly my emergency dinner became a repeat-request recipe. I didn’t even get leftovers. Tragic. Delicious, but tragic.

FAQs About Roasted Sweet Potato Salad with Lentils

The Bowl You’ll Crave Again Tomorrow

This is the kind of meal that checks all the boxes: comforting, bright, filling, and honestly kind of impressive for how easy it is. Make it for a busy weeknight, prep it for lunches, or serve it at a gathering and watch people hover near the bowl “just to taste.”

And when you find yourself making Roasted Sweet Potato Salad with Lentils on repeat… welcome to the club. I’ll save you a spot (and a spoon).

Keep Cooking: More 4 Tasty Recipes

• If you loved the cozy, hearty vibes in this bowl, you’ll probably also crave Moroccan Lentil Carrot Salad for bright, spice-kissed meal prep.
• Want another lentil-friendly dinner that feels like comfort food but still fresh? Try Mediterranean Rice and Lentils for an easy pantry-powered classic.
• If you’re on a “salad that actually fills me up” mission, bookmark Healthy High-Protein Three Bean Salad for a protein-packed lunch win.
• And for those nights when you want warm, roasty goodness with minimal effort, don’t miss One-Pan Roasted Carrot and Chickpea Bowl for an easy sheet-pan sibling.

⭐ Before you go: If you made this Roasted Sweet Potato Salad with Lentils, please leave a quick star rating—your review helps more hungry home cooks find it!
Rate it: ⭐⭐⭐⭐⭐ (tap your stars!)

Roasted Sweet Potato Salad with Lentils

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• Author: Omar
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Roasted Sweet Potato Salad with Lentils is a hearty, flavor-packed salad made with caramelized sweet potatoes, protein-rich lentils, and a creamy roasted garlic tahini dressing. Finished with fresh herbs, crunchy seeds, and bright lime, this wholesome dish is perfect for meal prep, lunch bowls, or a satisfying plant-based dinner.

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Ingredients

Scale 1x2x3x

Sweet Potato Lentil Salad Base

• 4 medium sweet potatoes, rinsed

• 1 cup dried mixed lentils

• 1 tbsp olive oil

• 1/2 tsp cumin

• 1/2 tsp Italian seasoning

• Sea salt, to taste

• Black pepper, to taste

Roasted Garlic Tahini Dressing

• 1/2 bulb garlic (6–8 cloves)

• 1/4 cup fresh parsley, chopped

• 1/4 cup tahini

• Juice of 1 small lime

• 1 tbsp olive oil

• 1/2 tsp cumin

• Sea salt, to taste

• Black pepper, to taste

• 4–5 tbsp water (to thin)

Toppings (Optional but Recommended)

• Fresh parsley

• Chopped almonds

• Capers

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Instructions

1. Preheat Oven: Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Prepare Sweet Potatoes: Slice sweet potatoes into small wedges. Toss with olive oil, cumin, Italian seasoning, salt, and pepper. Spread evenly on baking sheet.

3. Roast: Bake for 45–55 minutes until tender and caramelized.

4. Cook Lentils: Bring 3 cups water to a boil. Add lentils, reduce to simmer, and cook covered for 4 minutes. Remove from heat and let sit covered for 2–3 minutes. Drain.

5. Roast Garlic: Slice top off garlic bulb half. Drizzle with olive oil and sprinkle with salt. Wrap in foil.

6. Finish Roasting: With 20 minutes remaining on sweet potatoes, add lentils to the baking sheet and toss gently. Place wrapped garlic on the sheet. Roast 20 more minutes.

7. Make Dressing: Whisk parsley, tahini, lime juice, olive oil, cumin, salt, and pepper. Add water gradually until smooth and pourable.

8. Add Roasted Garlic: Squeeze roasted garlic into dressing and whisk until creamy.

9. Assemble: Transfer sweet potatoes and lentils to a bowl. Drizzle with dressing and toss gently. Top with parsley, almonds, capers, and extra dressing if desired.

10. Serve: Serve warm or chilled.

Notes

For extra caramelization, avoid overcrowding the pan.

Canned lentils can be substituted; drain and rinse before roasting.

Dressing thickens in the fridge—whisk in water before serving.

Stores in an airtight container for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean-Inspired

Nutrition

• Serving Size: 1 bowl (¼ of recipe)
• Calories: 420 kcal
• Sugar: 9 g
• Sodium: 320 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 12 g
• Protein: 14 g
• Cholesterol: 0 mg