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Roasted Sweet Potato and Lentil Salad with Creamy Tahini Sauce Recipe

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4.2 from 26 reviews

  • Author: Ezabella
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Roasted Sweet Potato Salad with Lentils is a hearty, nutritious, and flavorful dish featuring tender sweet potato wedges roasted to caramelized perfection and combined with protein-rich lentils. Tossed in a creamy, zesty tahini-lime sauce with roasted garlic and fresh parsley, this salad is perfect as a wholesome lunch or a satisfying dinner, suitable for vegetarians and those seeking a wholesome plant-based meal.

Ingredients

Sweet Potatoes and Lentils

  • 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

  • 1/2 bulb garlic (6-8 cloves)
  • 1 tsp olive oil
  • Sea salt to taste

Tahini Sauce

  • 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 (adjust for desired consistency)

Toppings (Optional)

  • More fresh parsley
  • Chopped almonds
  • Capers

Instructions

  1. Prep: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Wash and pat dry the sweet potatoes thoroughly.
  2. Slice the sweet potatoes: Cut the sweet potatoes into small wedges. Place them on the baking sheet and drizzle with 1 tbsp olive oil. Toss by hand or with a spoon to coat evenly. Sprinkle with 1/2 tsp cumin, 1/2 tsp Italian seasoning, sea salt, and pepper to taste, then toss again to distribute the seasonings well.
  3. Bake sweet potatoes: Place the baking sheet in the oven and roast the sweet potato wedges for 45-55 minutes, until they are soft and caramelized at the edges.
  4. Cook lentils: While the sweet potatoes bake, bring 3 cups of water to a boil in a large pot. Add 1 cup dried lentils, reduce heat to a simmer, cover, and cook for 4 minutes. Then remove from heat and let them sit covered for an additional 2-3 minutes. Drain the lentils thoroughly when done.
  5. Prepare garlic for roasting: Slice the top off the half bulb of garlic, drizzle with 1 tsp olive oil and sprinkle with sea salt. Wrap tightly in parchment paper or foil to prepare for roasting.
  6. Combine lentils and sweet potatoes & roast garlic: When there are about 20 minutes left on the sweet potatoes’ baking time, remove the baking sheet from the oven. Add the cooked lentils to the baking sheet and toss them with the sweet potatoes to coat in the seasoning. Create a space in the corner of the baking sheet and place the wrapped garlic there. Return the baking sheet to the oven and bake for another 20 minutes or until the garlic is soft and aromatic and the sweet potatoes are fully caramelized.
  7. Make tahini sauce: While the garlic and lentil-sweet potato mix finish roasting, whisk together 1/4 cup chopped parsley, 1/4 cup tahini, juice of 1 small lime, 1 tbsp olive oil, 1/2 tsp cumin, and salt and pepper to taste. Add 4-5 tbsp water gradually, whisking until the sauce reaches your desired consistency.
  8. Finish the sauce with roasted garlic: Once the baking sheet is removed from the oven, use oven mitts to carefully squeeze the softened roasted garlic cloves out of their skin and mash them into the tahini sauce. Whisk until smooth and well combined.
  9. Assemble and serve: Transfer the sweet potatoes and lentils into a large mixing bowl. Drizzle with most of the tahini sauce and toss gently to coat everything evenly. Serve topped with additional fresh parsley, chopped almonds, and capers if desired, and drizzle with any remaining tahini sauce. Enjoy immediately!
  10. Storage: Store any leftovers in an airtight container and refrigerate for up to 4 days.

Notes

  • Use varied lentils such as red, green, or brown mixed lentils for a more interesting texture and flavor.
  • You can substitute lime juice with lemon juice if preferred.
  • Adjust the amount of water in the tahini sauce to get the perfect drizzling consistency for your taste.
  • For added protein, consider sprinkling toasted chickpeas or pumpkin seeds on top.
  • This dish can be served warm or at room temperature, making it versatile for any season.
  • To make it gluten-free, ensure the lentils and seasonings contain no gluten additives.
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://kitchenloving.com/roasted-sweet-potato-and-lentil-salad-with-creamy-tahini-sauce-recipe/