Description
Roasted Sweet Potato Salad with Lentils is a vibrant, wholesome dish perfect for any occasion. This satisfying salad features tender roasted sweet potatoes and protein-packed lentils, all brought together by a creamy roasted garlic tahini dressing. It’s not just nutritious but also versatile, making it ideal for busy weeknights or meal prep. Each bite offers a delightful mix of flavors and textures that will keep you coming back for more. Enjoy it warm or at room temperature, and feel free to customize it with your favorite greens or nuts.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup dried mixed lentils
- 1/2 bulb garlic (6–8 cloves)
- 1/4 cup tahini
- Juice from 1 small lime
- 1 tbsp olive oil or cooking oil
- 1/2 tsp cumin
- 1/2 tsp Italian seasoning
- Sea salt + pepper to taste
- 4–5 tbsp water
- 1/4 cup parsley, chopped
- Chopped almonds for garnish
- More fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Slice sweet potatoes into wedges and place them on a lined baking sheet.
- Drizzle sweet potatoes with olive oil, season with cumin, Italian seasoning, salt, and pepper. Roast for 45-55 minutes until golden brown.
- Meanwhile, cook lentils according to package instructions (about 6–7 minutes).
- For the dressing, roast garlic wrapped in foil for the last 20 minutes of the sweet potato roasting time. Combine roasted garlic, tahini, lime juice, olive oil, parsley, salt, and pepper in a bowl; whisk until smooth.
- Once everything is cooked, combine sweet potatoes and lentils in a large bowl. Drizzle with dressing and gently toss.
- Garnish with chopped almonds and fresh parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg