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–+ servings
Roasted Sweet Potato Salad with Lentils

Hearty Roasted Sweet Potato Salad with Lentils Delight

This Roasted Sweet Potato Salad with Lentils merges delicious taste with wholesome goodness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American, Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Sweet Potatoes Can substitute with butternut squash
  • 1 cup Lentils Use canned for quicker preparation
  • 1/2 cup Chopped Almonds May swap with pecans or walnuts
  • 1/4 cup Fresh Parsley Can be omitted if not available
For the Dressing
  • 1/4 cup Tahini Substitute with cashew or almond butter
  • 2 cloves Garlic Roasted
  • 2 tablespoons Lime Juice Substitute with lemon juice if desired

Equipment

  • Oven
  • baking sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Peel the sweet potatoes and cut them into even cubes, about 1-inch in size. Rinse the lentils thoroughly and set aside.
  3. In a bowl, toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and add rinsed lentils. Roast for 25-30 minutes, turning halfway through.
  4. In a bowl, combine tahini, roasted garlic, lime juice, and a splash of water. Whisk until smooth and creamy.
  5. Transfer roasted sweet potatoes and lentils to a mixing bowl. Pour tahini dressing over and toss gently to coat.
  6. Sprinkle chopped almonds and fresh parsley on top before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

This salad is perfect warm or chilled and stores well for meal prep. Adjust the dressing to taste for creaminess.

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