Description
This Roasted Sweet Potato Salad with Lentils is a hearty, flavorful dish combining caramelized sweet potatoes and protein-rich lentils, tossed in a creamy roasted garlic tahini dressing. Perfect as a nutritious lunch or dinner, this salad balances warmth, texture, and vibrant flavors with a fresh parsley and lime finish, complemented by crunchy almonds and briny capers.
Ingredients
Sweet Potato Lentil Salad Base:
- 4 medium sweet potatoes, rinsed
- 1 cup dried mixed lentils
- 1 tbsp olive oil or cooking oil
- 1/2 tsp cumin
- 1/2 tsp Italian seasoning
- Sea salt + pepper to taste
Roasted Garlic Tahini Dressing:
- 1/2 bulb garlic (6–8 cloves)
- 1/4 cup parsley, chopped
- 1/4 cup tahini
- Juice from 1 small lime
- 1 tbsp olive oil
- 1/2 tsp cumin
- Sea salt + pepper to taste
- 4–5 tbsp water
Toppings:
- More fresh parsley
- Chopped almonds
- Capers
Instructions
- Prep: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Wash and pat dry the sweet potatoes.
- Slice the sweet potatoes: Cut the sweet potatoes into small wedges. Place them on the baking sheet and drizzle with olive oil. Toss with clean hands or a spoon to coat evenly. Sprinkle cumin, Italian seasoning, sea salt, and pepper, then toss again to evenly distribute the spices.
- Bake sweet potatoes: Bake the sweet potatoes in the oven for 45-55 minutes, until soft and caramelized.
- Cook lentils: While the sweet potatoes bake, bring 3 cups of water to a boil in a large pot. Add lentils, reduce heat to a simmer, cover, and cook for 4 minutes. Remove from heat and let sit covered for 2-3 more minutes. Drain lentils well.
- Prep garlic for roasting: Slice the top off half the garlic bulb, drizzle with 1 tsp olive oil and sprinkle with sea salt. Wrap tightly in parchment paper or tin foil to prepare for roasting.
- Combine lentils and sweet potatoes, add garlic: With 20 minutes remaining on the sweet potato bake, remove the sheet from the oven. Add the cooked lentils and toss gently with the sweet potatoes to coat in seasonings. Create a space on the baking sheet and place the wrapped garlic bulb there. Return to oven and bake for 20 more minutes until garlic is aromatic and potatoes are tender.
- Make the tahini dressing: Whisk together parsley, tahini, lime juice, olive oil, cumin, salt, and pepper. Gradually add water and whisk until reaching a smooth, pourable consistency.
- Finish dressing with roasted garlic: Remove baking sheet from oven, unwrap garlic carefully, squeeze the softened roasted garlic cloves into the dressing, then mash and whisk until fully combined.
- Assemble and serve: Transfer sweet potatoes and lentils into a large bowl. Drizzle the tahini sauce over, reserving some for topping. Toss gently to coat all ingredients evenly with the sauce. Garnish with fresh parsley, chopped almonds, and capers. Drizzle remaining sauce on top and serve immediately.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Adjust the amount of water in the tahini dressing to achieve your preferred thickness.
- If you prefer, substitute mixed lentils with green or brown lentils but adjust cooking time accordingly.
- Almonds can be toasted for extra crunch and flavor.
- This salad is delicious served warm or at room temperature.
- For a vegan option, ensure tahini is unflavored and contains no dairy additives.
- Use sea salt sparingly to maintain a balanced flavor and control sodium intake.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean