Roasted Sweet Potato Salad with Lentils
If you’re in search of a warm and nourishing meal, look no further than this Roasted Sweet Potato Salad with Lentils. This delightful dish combines the sweetness of roasted sweet potatoes with hearty lentils, creating a satisfying and flavorful salad that’s perfect for any occasion. Whether enjoyed warm straight from the oven or as a chilled lunch the next day, this salad is versatile and easy to prepare. The creamy roasted garlic tahini dressing ties it all together, making every bite a celebration of wholesome ingredients. Ideal for meal prep, this nutrient-rich salad keeps you energized throughout the week!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Healthy
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup dried mixed lentils
- 1 tbsp olive oil
- 1/2 bulb garlic (6–8 cloves)
- 1/4 cup tahini
- Juice from 1 small lime
- Sea salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Wash and slice sweet potatoes into wedges. Toss with olive oil, sea salt, and spices on a lined baking sheet.
- Bake for 45–55 minutes until golden brown.
- Cook lentils according to package instructions.
- Roast garlic wrapped in parchment for the last 20 minutes of baking.
- Combine sweet potatoes and lentils on the baking sheet.
- In a bowl, mix tahini, lime juice, parsley, cumin, salt, pepper, and water for dressing.
- Mash in roasted garlic and mix into the salad.
- Serve warm or chilled; top with extra parsley or almonds.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg