Description
This Roasted Sweet Potato Salad with Lentils is a warm, satisfying dish that perfectly balances hearty sweet potatoes and protein-rich lentils. Drizzled with a creamy roasted garlic tahini dressing, this salad is not only delicious but also packed with nutrients. It’s an ideal choice for weeknight dinners, potlucks, or meal prep—enjoy it warm as a main dish or chilled as a side. With its blend of flavors and textures, this versatile salad is sure to impress.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup dried mixed lentils
- 1 tbsp olive oil
- 1/2 bulb garlic (6–8 cloves)
- 1/4 cup tahini
- Juice from 1 small lime
- Sea salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Slice sweet potatoes into wedges and place on the baking sheet. Toss with olive oil, cumin, Italian seasoning, salt, and pepper.
- Roast for 45-55 minutes until tender.
- Cook lentils according to package instructions until al dente.
- Wrap garlic in foil, drizzle with olive oil, and roast alongside sweet potatoes for the last 20 minutes.
- In a bowl, whisk together tahini, lime juice, remaining olive oil, cumin, salt, pepper, and enough water for desired consistency.
- Once everything is cooked and slightly cooled, combine sweet potatoes and lentils in a large bowl. Add roasted garlic to the tahini dressing before drizzling over the salad.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg