Roasted Sweet Potato Salad with Lentils
Roasted Sweet Potato Salad with Lentils is a delightful and nutritious dish that brings together the comforting flavors of warm roasted sweet potatoes and hearty lentils. Tossed in a creamy roasted garlic tahini dressing, this salad is perfect for busy weeknights or as an impressive addition to family gatherings. Quick to prepare, it offers a satisfying meal packed with protein, fiber, and essential vitamins. Enjoy it warm straight from the oven or make it ahead for meal prep throughout the week!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup dried mixed lentils
- 1/4 cup tahini
- 1/2 bulb garlic
- Juice from 1 small lime
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp Italian seasoning
- Sea salt to taste
- Pepper to taste
- 4–5 tbsp water
- 1/4 cup parsley, chopped
- Chopped almonds
Instructions
- Preheat your oven to 375°F (190°C). Rinse and cut sweet potatoes into wedges.
- Toss sweet potato wedges with olive oil, cumin, Italian seasoning, salt, and pepper on a lined baking sheet. Roast for 45–55 minutes until tender and caramelized.
- Cook lentils according to package instructions until tender.
- Wrap half a garlic bulb in foil with olive oil and salt; add to the oven during the last 20 minutes of roasting.
- In a bowl, whisk together tahini, lime juice, olive oil, cumin, salt, pepper, roasted garlic cloves (squeezed out), and some water until smooth.
- Combine sweet potatoes and lentils in a large bowl; drizzle with tahini dressing and toss gently. Top with chopped almonds before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg