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.
Ingredients
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
Instructions
Preheat Oven: Preheat oven to 375°F. Line a baking sheet with parchment paper.
Prepare Sweet Potatoes: Slice sweet potatoes into small wedges. Toss with olive oil, cumin, Italian seasoning, salt, and pepper. Spread evenly on baking sheet.
Roast: Bake for 45–55 minutes until tender and caramelized.
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.
Roast Garlic: Slice top off garlic bulb half. Drizzle with olive oil and sprinkle with salt. Wrap in foil.
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.
Make Dressing: Whisk parsley, tahini, lime juice, olive oil, cumin, salt, and pepper. Add water gradually until smooth and pourable.
Add Roasted Garlic: Squeeze roasted garlic into dressing and whisk until creamy.
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.
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