Roasted Sweet Potato Salad with Lentils
Looking for a nutritious and delicious dish that’s effortless to prepare? This Roasted Sweet Potato Salad with Lentils is the answer! Bursting with flavor, this salad combines caramelized sweet potatoes and tender lentils, all brought together by a creamy roasted garlic tahini dressing. Perfect for busy weeknights or cozy family gatherings, it can be served warm as a satisfying main course or chilled as a refreshing side. Plus, it’s ideal for meal prep—make a big batch ahead of time and enjoy healthy meals throughout the week!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup dried mixed lentils
- 1 tbsp olive oil
- 1/2 bulb garlic
- 1/4 cup tahini
- Juice from 1 small lime
- Sea salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Wash and slice sweet potatoes into wedges, toss with olive oil, cumin, Italian seasoning, salt, and pepper; spread on the baking sheet.
- Bake sweet potatoes for 45-55 minutes until caramelized.
- Cook lentils according to package instructions while sweet potatoes bake.
- Roast garlic in foil drizzled with olive oil for about 20 minutes.
- When sweet potatoes are nearly done, combine cooked lentils on the baking sheet to soak up flavors.
- Prepare the dressing by whisking together tahini, lime juice, olive oil, roasted garlic (squeezed out), cumin, salt, and water until smooth.
- In a bowl, mix roasted sweet potatoes and lentils; drizzle with dressing and toss gently.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg