Description
This warm roasted sweet potato lentil salad is a simple and flavorful sheet pan dinner option, featuring caramelized sweet potato wedges and tender lentils tossed in a creamy roasted garlic tahini dressing, topped with fresh parsley, chopped almonds, and capers. Perfect as a nutritious meal or side dish, this vegan salad is easy to prepare and ideal for meal prep throughout the week.
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 thoroughly.
- Slice the Sweet Potatoes: Cut the sweet potatoes into small wedges and place them on the prepared baking sheet. Drizzle with olive oil and toss using clean hands or a spoon to coat evenly. Sprinkle with cumin, Italian seasoning, sea salt, and pepper, then toss again to distribute the seasonings.
- Bake Sweet Potatoes: Place the baking sheet in the oven and bake the sweet potatoes for 45–55 minutes until tender and caramelized.
- Cook Lentils: While the sweet potatoes bake, fill a large pot with 3 cups of water and bring to a boil. Add the lentils, reduce heat to a simmer, cover and cook for 4 minutes. Remove from heat and let sit covered for 2–3 minutes, then drain and set aside.
- Prep Roasted Garlic: Slice the top off half a bulb of garlic to expose cloves, drizzle with 1 tsp olive oil and sprinkle sea salt over it. Wrap tightly in parchment paper or aluminum foil to prepare for roasting.
- Bake Lentils and Garlic: When the sweet potatoes have 20 minutes left to bake, remove the baking sheet from the oven and add the lentils, tossing them with the sweet potatoes to coat. Make a space on the baking sheet and place the wrapped garlic there. Return to the oven and bake for 20 minutes more or until the garlic is aromatic and sweet potatoes are fully soft and caramelized.
- Make Sauce: While things finish baking, whisk together parsley, tahini, lime juice, olive oil, cumin, salt, and pepper in a bowl. Add water gradually while whisking until the dressing reaches desired consistency.
- Finish Sauce with Roasted Garlic: When the garlic is roasted, remove from oven and carefully squeeze the softened cloves into the dressing. Mash and whisk until the garlic is fully blended into the tahini sauce.
- Plate and Serve: Transfer the sweet potatoes and lentils to a large bowl. Drizzle with the roasted garlic tahini dressing, reserving some for topping. Toss gently to combine. Garnish with fresh parsley, chopped almonds, and capers. Drizzle remaining dressing on top and serve immediately.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Cooking times for lentils can vary—adjust according to the brand and type used.
- Ensure garlic is wrapped tightly during roasting to prevent burning and to allow it to steam inside.
- Tahini can be substituted with sunflower seed butter for a nut-free option.
- This salad can be served warm or at room temperature.
- Add extra lime juice if a tangier dressing is preferred.
- Adjust seasoning to taste, especially salt and pepper.
