Description
This Roasted Sweet Potato Salad with Lentils combines caramelized sweet potatoes, tender lentils, fresh parsley, and crunchy almonds with a creamy roasted garlic tahini dressing. A hearty, flavorful vegan salad that’s perfect for healthy lunches, easy dinners, and meal prep!
Ingredients
For the Sweet Potato Lentil Salad
4 medium sweet potatoes, washed and cut into wedges or cubes
1 cup dried mixed lentils (green or brown lentils work well)
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon Italian seasoning
½ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste
For the Roasted Garlic Tahini Dressing
½ bulb garlic (6–8 cloves)
¼ cup fresh parsley, finely chopped
¼ cup tahini
1 small lime, juiced
1 tablespoon olive oil
½ teaspoon ground cumin
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper
4–5 tablespoons water, as needed
Optional Toppings
2 tablespoons fresh parsley, chopped
¼ cup chopped almonds
1 tablespoon capers
Instructions
1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Prepare the Sweet Potatoes: Wash and dry the sweet potatoes. Cut them into evenly sized wedges or bite-sized cubes.
3. Season the Sweet Potatoes: Arrange the sweet potatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with cumin, Italian seasoning, sea salt, and black pepper. Toss until evenly coated.
4. Start Roasting: Spread the sweet potatoes into a single layer. Roast for 25–35 minutes before adding the lentils, allowing 45–55 minutes of total roasting time.
5. Cook the Lentils: Rinse the dried lentils under cold water. Cook according to package instructions until tender but not mushy. Regular green or brown lentils typically take 20–30 minutes. Drain thoroughly.
6. Prepare the Garlic: Slice the top off half a garlic bulb. Drizzle lightly with olive oil, sprinkle with salt, and wrap in aluminum foil. Place in the oven during the final 20–30 minutes of roasting, or until completely soft.
7. Add the Lentils: During the final 20 minutes of roasting, add the cooked lentils to the sweet potato baking sheet. Toss gently and return to the oven until the sweet potatoes are tender and caramelized.
8. Make the Tahini Dressing: In a medium bowl, whisk together tahini, parsley, lime juice, olive oil, cumin, salt, and pepper. Gradually add 4–5 tablespoons of water until smooth and creamy.
9. Add the Roasted Garlic: Carefully remove the roasted garlic from the oven. Allow it to cool slightly, then squeeze the softened cloves into the tahini dressing. Mash and whisk until combined.
10. Assemble the Salad: Transfer the roasted sweet potatoes and lentils to a large serving bowl. Drizzle with most of the garlic tahini dressing and toss gently.
11. Add Toppings: Sprinkle with fresh parsley, chopped almonds, and capers. Drizzle with the remaining dressing.
12. Serve and Enjoy: Serve warm or at room temperature. Refrigerate leftovers in an airtight container for up to 4 days.
Notes
Lentil Selection: Green, brown, or black lentils work best because they maintain their shape. Avoid red lentils, which tend to become mushy.
Quick Alternative: Substitute approximately 2½ cups of cooked or canned lentils for dried lentils. Drain and rinse before using.
Extra Crispy Potatoes: Spread the sweet potatoes in a single layer without overcrowding the baking sheet.
Creamier Dressing: Add an extra tablespoon of water for a thinner, pourable consistency.
Make Ahead: Prepare the roasted sweet potatoes, lentils, and dressing separately. Combine before serving.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Serving Suggestions: Enjoy as a hearty vegan lunch, light dinner, or side dish.
Optional Additions: Add baby spinach, arugula, avocado, or toasted pumpkin seeds for extra flavor and texture.
Allergy Information: Contains sesame (tahini) and tree nuts if almonds are used.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Salad, Side Dish
- Method: Roasting, Boiling
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 400 kcal
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg