Description
This warm roasted sweet potato lentil salad is a super simple quick sheet pan dinner tossed in a 2 minute roasted garlic tahini dressing, chopped almonds, and fresh parsley. A deliciously flavor-packed meal or side dish to serve all week long!
Ingredients
Scale
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 375F, and line a baking sheet with parchment paper. Wash and pat dry the sweet potatoes.
- Slice the sweet potatoes: Slice the sweet potatoes into small wedges. Place the sweet potatoes onto the baking sheet and drizzle with olive oil. Use clean hands or a spoon to toss the sweet potatoes to evenly coat, then sprinkle on the cumin, Italian seasoning, sea salt, and pepper, and toss again.
- Bake: Place the baking sheet into the oven to bake the sweet potatoes for 45-55 minutes. While the sweet potatoes are baking, we’ll make the lentils and sauce.
- Cook the lentils: Cook the lentils according to your brand’s package’s instructions- I used TruRoots, so the following instructions are based off of THOSE lentils. Fill a large pot with 3 cups of water, and bring to a boil. Once boiling, add in the lentils, and reduce the heat to a simmer. Cook for 4 minutes covered. Then remove from heat and leave covered for another 2-3 minutes. Once cooked, drain the lentils.
- Prep the garlic: Slice the top off of the half of the garlic bulb, drizzle with 1 tsp olive oil and sprinkle of sea salt. Then wrap tightly in parchment paper or tinfoil, prepping for baking.
- Bake the lentils and garlic: When there’s 20 minutes left of the baking time on the sweet potatoes, remove the sweet potatoes from the oven, and add the lentils. Toss the lentils with the sweet potatoes to coat them in the seasonings. Make a spot in the corner of the baking sheet, and place the prepped garlic bulb. Place the baking sheet into the oven to bake for another 20 minutes (or until the garlic is aromatic and the sweet potatoes are caramelized and soft). Remove from the oven when baked.
- While baking: Make the sauce by whisking together the parsley, tahini, lime, olive oil, cumin, salt, and pepper. Then add in the water, and whisk until you reach your desired texture. When the garlic is done roasting, we’ll add that to the sauce.
- Finish the sauce: When you’ve removed the baking sheet from the oven, use oven mitts to squeeze the roasted garlic into the sauce, and mash and whisk until combined.
- Plate & serve: Add the sweet potatoes and lentils to a large bowl. Drizzle with the tahini sauce, saving some extra to drizzle on top for finishing. Toss the lentils and sweet potatoes together with the sauce. Then top with desired toppings and drizzle any remaining sauce on top. Serve immediately and enjoy!
- Storage: Store any leftovers in an airtight container for up to 4 days in the fridge.
Notes
Tahini: If you prefer, you can also swap in an equal amount of cashew butter or almond butter.
Veggie options: If you’d like to add some greens to the dish, you can add washed and chopped kale, chopped zucchini, or chopped Brussels sprouts to the baking sheet in Step 6. The Brussels sprouts might need more time to cook.
