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Warm Roasted Sweet Potato Lentil Salad

A nutritious and delicious salad combining roasted sweet potatoes and lentils, perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 medium sweet potatoes peeled and cubed
  • 1 cup lentils cooked according to package instructions
  • 2 tablespoons olive oil for roasting
  • 2 cloves garlic minced
  • 3 tablespoons tahini for dressing
  • 1/2 cup chopped almonds can substitute with other nuts
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper to taste

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper.
  3. Spread the sweet potatoes on a baking sheet and roast for about 25 minutes or until tender.
  4. Meanwhile, cook the lentils according to package instructions.
  5. In a small bowl, combine minced garlic, tahini, lemon juice, and a little water to create the dressing.
Assembly
  1. In a large bowl, combine roasted sweet potatoes, cooked lentils, chopped almonds, and fresh parsley.
  2. Drizzle with the dressing and toss to combine.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave if desired.