Name: Roasted Sweet Potato and Lentil Salad with Garlic Tahini Dressing Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 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; More fresh parsley; Chopped almonds; Capers

Jump to Recipe· 4.1 from 68 reviews

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If you’re craving a meal that’s as vibrant in flavor as it is nourishing, you’re going to love this Roasted Sweet Potato and Lentil Salad with Garlic Tahini Dressing Recipe. The combination of tender roasted sweet potatoes and hearty lentils, all dressed with a creamy, garlicky tahini sauce, creates a perfect harmony of taste and texture that feels both comforting and fresh. Whether you’re serving it as a wholesome dinner or a stunning side, this dish is a showstopper you’ll turn to again and again.

Ingredients You’ll Need

The image shows many pieces of bright orange sweet potato with red skin, cut into different shapes like cubes and wedges, spread out on a baking tray lined with brown parchment paper. The pieces are sprinkled with small green herb bits and have a light shine, suggesting they are coated in oil. The tray is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Roasted Sweet Potato and Lentil Salad with Garlic Tahini Dressing Recipe is simple yet essential, bringing together delightful textures, colors, and flavors that make this dish truly magic. From sweet and earthy roasted potatoes to creamy tahini dressing, every component plays a key role.

Sweet potatoes (4 medium): Rinsed and sliced, their natural sweetness intensifies when roasted for a caramelized touch.
Dried mixed lentils (1 cup): Packed with protein and fiber, they add a hearty earthiness and satisfying bite.
Olive oil (1 tbsp plus 1 tsp): Helps roast the potatoes perfectly and adds a fruity richness to the garlic.
Cumin (1/2 tsp + 1/2 tsp): Brings warm, slightly spicy undertones that enhance the roasted veggies and dressing.
Italian seasoning (1/2 tsp): A blend of herbs that adds complexity and herbaceous depth.
Sea salt & pepper: Essential for balancing and elevating every flavor in the salad and dressing.
Garlic (1/2 bulb): Roasted until soft and sweet, it’s the star of the tahini dressing’s depth and aroma.
Chopped fresh parsley (1/4 cup + extra): Adds freshness and vibrancy, both in the dressing and as a topping.
Tahini (1/4 cup): Creamy sesame paste that brings a luscious, nutty base to the dressing.
Lime juice (from 1 small lime): Adds brightness and a refreshing zing to brighten the entire salad.
Chopped almonds: For crunch and a toasty contrast on top.
Capers: Optional, but provide bursts of briny flavor that balance the sweetness wonderfully.
Water (4–5 tbsp): Adjusts the dressing to a silky, pourable consistency.

How to Make Roasted Sweet Potato and Lentil Salad with Garlic Tahini Dressing Recipe

Step 1: Prepare and Roast the Sweet Potatoes

Start by preheating your oven to 375F and lining a baking sheet with parchment paper. Wash and dry your sweet potatoes, then slice them into small wedges. Toss the wedges with olive oil to coat each piece thoroughly, followed by a sprinkle of cumin, Italian seasoning, sea salt, and freshly ground pepper. Getting that coating right sets the stage for the sweet potatoes to roast up beautifully, caramelizing to a golden perfection.

Step 2: Cook the Lentils

While the sweet potatoes start roasting, bring 3 cups of water to a boil in a large pot. Add the dried lentils and reduce to a simmer. Cook covered for about 4 minutes, then remove from heat and let them sit covered another 2-3 minutes to finish cooking gently. Drain well and set aside. Lentils bring a lovely heft and earthiness to this salad, so don’t skip this step!

Step 3: Roast the Garlic

Take half a bulb of garlic and slice off the top to expose the cloves. Drizzle with a little olive oil and sprinkle with sea salt, then wrap it tightly in parchment paper or foil. This method ensures the garlic softens into sweet, buttery cloves that will transform the tahini dressing into something unforgettable.

Step 4: Bake Sweet Potatoes, Lentils, and Garlic Together

After the sweet potatoes have roasted for about 35 minutes, remove the baking sheet from the oven and add the cooked lentils, tossing them gently to coat in the spices and roast juices. Nestle the wrapped garlic bulb into a corner of the sheet and return everything to the oven for another 20 minutes. By the time you pull it all out, the sweet potatoes will be tender and caramelized, the lentils infused with flavor, and the garlic perfectly roasted and aromatic.

Step 5: Whisk Together the Garlic Tahini Dressing

In a bowl, combine chopped fresh parsley, tahini, lime juice, olive oil, cumin, salt, and pepper. Whisk together, gradually adding 4 to 5 tablespoons of water until the dressing reaches your favorite creamy consistency. Finally, squeeze the roasted garlic cloves into the mix and mash them in as you whisk — this step is pure magic, giving the dressing a mellow, garlicky depth that ties the entire salad together beautifully.

Step 6: Assemble and Serve

Transfer the warm sweet potato and lentil mixture to a large bowl. Drizzle most of the garlic tahini dressing over it, reserving a little for finishing touches. Toss everything gently so the flavors mingle and coats every ingredient. Garnish with chopped almonds, fresh parsley, and capers if you like, then drizzle the remaining dressing on top for an irresistible finish. Serve it up warm and prepare for lots of compliments!

How to Serve Roasted Sweet Potato and Lentil Salad with Garlic Tahini Dressing Recipe

A white bowl filled with roasted orange sweet potato chunks stacked with dark green lentils and fresh green parsley leaves scattered on top. A light creamy white dressing is drizzled over the dish, creating a slightly glossy look on the lentils and sweet potatoes. The bowl sits on a white marbled surface, with parts of a squeezed lime and a few parsley sprigs blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley, toasted almonds, and capers not only add visual appeal but also bring layers of texture and flavor—a fresh crunch from the almonds and a punch of briny brightness from the capers that perfectly counterbalance the sweetness of the potatoes and richness of the dressing.

Side Dishes

This salad shines as a complete meal on its own, but you can also serve it alongside warm flatbreads, a crisp green salad, or roasted seasonal vegetables to round out a colorful, satisfying feast. It’s a flexible dish that pairs beautifully with many sides.

Creative Ways to Present

For an elegant presentation, try layering the salad in individual glass bowls, alternating the roasted veggies, lentils, and dressing for a layered effect. You can also serve it atop a bed of mixed greens or even stuffed into pita pockets for a casual, handheld delight.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container and store them in the fridge for up to 4 days. The flavors actually deepen a bit overnight, making for delicious next-day lunches or quick dinners.

Freezing

While the roasted sweet potatoes and lentils freeze well, the garlic tahini dressing is best made fresh for the brightest flavor and texture. Freeze the salad base in airtight containers for up to 2 months and prepare the dressing when ready to serve.

Reheating

Reheat the salad gently in the microwave or on the stovetop until warmed through. Add a little extra dressing or a splash of water afterward to revive the creamy sauce texture and freshen the dish before serving.

FAQs

Can I use canned lentils instead of dried?

Absolutely! Using canned lentils is a great time-saver. Just rinse and drain them well before adding them to the roasted sweet potatoes. Keep in mind that canned lentils are fully cooked, so add them toward the end of roasting to warm through without losing texture.

Is this recipe gluten-free?

Yes, this Roasted Sweet Potato and Lentil Salad with Garlic Tahini Dressing Recipe is naturally gluten-free. Just double-check your tahini and spices to ensure no cross-contamination if you have a severe gluten allergy.

Can I make the dressing nut-free?

While tahini is sesame-based rather than a tree nut, if you prefer to avoid it, you could substitute with sunflower seed butter or a dairy-free yogurt, though the flavor will differ slightly.

How spicy is this salad?

The salad is mild and warm thanks to cumin and Italian seasoning but not spicy hot. If you like a bit of heat, you can add a pinch of chili flakes to the seasoning or a drizzle of hot sauce to the dressing.

Can this be served cold?

Definitely! While it’s delicious warm, this salad also tastes great chilled or at room temperature, making it perfect for meal prep or picnic lunches.

Final Thoughts

This Roasted Sweet Potato and Lentil Salad with Garlic Tahini Dressing Recipe is one of those dishes that feels like a warm hug—wholesome, flavorful, and effortlessly satisfying. Whether you’re looking for a hearty vegan dinner, a stunning side, or a make-ahead lunch, this salad delivers big on taste with simple, accessible ingredients. Give it a try, and I’m sure it will become one of your new favorites too!

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