Roasted Sweet Potato Salad with Lentils
Roasted Sweet Potato Salad with Lentils is a nourishing and flavorful dish that elevates your weeknight meals. Bursting with the natural sweetness of roasted sweet potatoes and the hearty texture of lentils, this salad is drizzled with a creamy roasted garlic tahini dressing that takes it to the next level. It’s perfect for meal prep, family gatherings, or as a satisfying main course on chilly evenings. Packed with protein, vitamins, and vibrant colors, this salad invites you to gather around the table and share delicious moments.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup dried mixed lentils
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp Italian seasoning
- Sea salt and pepper to taste
- 1/2 bulb garlic (6–8 cloves)
- 1/4 cup parsley, chopped
- 1/4 cup tahini
- Juice from 1 small lime
- 4–5 tbsp water
- More fresh parsley for garnish
- Chopped almonds
- Capers
Instructions
- Preheat your oven to 400°F (200°C). Rinse and chop sweet potatoes into cubes. Spread them on a baking sheet.
- Drizzle with olive oil, sprinkle with cumin, Italian seasoning, sea salt, and pepper. Roast for 25-30 minutes until tender.
- In a separate pot, cook lentils according to package instructions until tender (about 20 minutes). Drain excess water.
- For the dressing, blend tahini, lime juice, olive oil, cumin, salt, pepper, and water until smooth.
- Combine roasted sweet potatoes, lentils, and chopped parsley in a bowl. Drizzle with dressing before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg