Roasted Sweet Potato Salad with Lentils
Roasted Sweet Potato Salad with Lentils is a vibrant and nourishing dish that brings warmth and comfort to your dinner table. This easy-to-make salad features tender roasted sweet potatoes paired with protein-packed lentils, all drizzled with a creamy roasted garlic tahini dressing. Perfect for busy weeknights or as a delightful side at gatherings, this salad is not only satisfying but also loaded with vitamins and minerals. With its flavorful twist and make-ahead convenience, it’s bound to become a staple in your meal prep rotation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves about 4 portions 1x
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
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
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper.
- Slice sweet potatoes into wedges, place on the prepared baking sheet, drizzle with olive oil, season with cumin, Italian seasoning, salt, and pepper. Toss to coat.
- Bake for 45-55 minutes until tender.
- Cook lentils according to package instructions (approximately 6-7 minutes).
- Roast garlic by wrapping it in parchment paper with olive oil and sea salt; add to the oven when there are about 20 minutes left for the sweet potatoes.
- Prepare the dressing by whisking tahini, parsley, lime juice, olive oil, cumin, salt, and pepper; add water until desired consistency is reached.
- Once roasted, combine sweet potatoes and lentils in a bowl; toss with half the dressing.
- Serve warm, adding more dressing and garnishes like chopped almonds or fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg