Description
This Roasted Sweet Potato Salad is a deliciously vibrant dish that’s perfect for healthy lunches, weeknight dinners, or impressive potluck options. Made with roasted sweet potatoes, hearty lentils, fresh herbs, and a creamy tahini dressing, this colorful salad hits every flavor note—sweet, savory, tangy, and satisfying. It’s naturally gluten-free, plant-based, and packed with nourishing ingredients. If you’re looking for easy dinner ideas, healthy snacks, or quick lunch food ideas, this recipe delivers on all fronts.
Ingredients
2 large sweet potatoes, peeled and diced into 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon smoked paprika (optional)
Salt and black pepper, to taste
1 cup dry green or brown lentils (or 2 1/2 cups cooked lentils)
1/2 small red onion, finely chopped
1/2 cup dried cranberries
1/4 cup fresh parsley, chopped
2 tablespoons roasted pumpkin seeds or sunflower seeds (optional)
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup or honey
1 clove garlic, minced
2 to 4 tablespoons warm water (to thin dressing)
Salt, to taste
Instructions
1. Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until golden brown and tender.
2. While potatoes roast, rinse the lentils and place in a saucepan with 3 cups of water. Bring to a boil, reduce to simmer, and cook for 20–25 minutes until just tender. Drain and let cool slightly.
3. In a small bowl, combine tahini, lemon juice, maple syrup, minced garlic, and salt. Whisk or shake in a jar until smooth. Add warm water as needed to reach a creamy pourable consistency.
4. In a large bowl, combine roasted sweet potatoes, lentils, red onion, cranberries, parsley, and seeds. Pour in half the dressing and toss to coat well.
5. Taste and adjust seasoning. Drizzle with remaining dressing before serving. Garnish with extra herbs or seeds if desired. Serve warm or chilled.
Notes
Soak red onions in cold water before using to reduce sharpness.
Let roasted sweet potatoes cool slightly before mixing to avoid wilting herbs.
Adjust tahini dressing thickness with water to get a smooth pourable texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting + Boiling
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 280
- Sugar: 10g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg