Roasted Sweet Potato Salad
A vibrant salad featuring roasted sweet potatoes, earthy lentils, and a creamy tahini dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup lentils (green or brown)
- 1/4 cup fresh herbs (like parsley or cilantro)
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper until fully coated.
- Spread them out on a baking sheet in a single layer.
- Roast the sweet potatoes in the oven for about 25-30 minutes, or until they are tender and slightly caramelized around the edges.
- Cook the lentils according to package instructions, typically boiling them for about 20 minutes until tender yet firm. Drain any excess water.
- Whisk together tahini, lemon juice, a splash of water, and a pinch of salt in a small bowl.
- Combine the roasted sweet potatoes, cooked lentils, and chopped fresh herbs in a large mixing bowl. Drizzle with tahini dressing and toss.
- Serve warm or at room temperature as a main or side dish.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://ameliasweets.com/2026/04/05/roasted-sweet-potato-salad/