Name: Delicious Roasted Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Description

The Roasted Sweet Potato Salad is vibrant, nourishing, and full of flavor.

Ingredients

Scale

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

Start by preheating your oven to 400°F (200°C). Prepare your sweet potatoes by peeling and dicing them into 1/2-inch cubes. In a large mixing bowl, toss these diced sweet potatoes with olive oil, smoked paprika (if using), salt, and pepper until well-coated. Spread them evenly on a baking sheet, making sure they are in a single layer. Roast for about 25–30 minutes, flipping halfway through.
While the sweet potatoes are roasting, rinse your lentils under cold water and place them in a medium saucepan with 3 cups of water. Bring to a boil, then reduce to a simmer and cook for about 20–25 minutes, or until just tender. Drain and let cool slightly.
In a separate small bowl, combine tahini, lemon juice, maple syrup (or honey), minced garlic, and a pinch of salt. Whisk until smooth, adding warm water gradually until creamy.
In a large bowl, combine the roasted sweet potatoes, cooked lentils, chopped red onion, dried cranberries, chopped parsley, and seeds. Pour in half the tahini dressing and toss gently to coat.
Adjust seasoning with more salt or pepper if needed. Drizzle remaining dressing on top right before serving. Garnish with fresh herbs or seeds as desired.

Notes

Keep the dressing separate when storing leftovers to maintain freshness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad

Nutrition

Calories: 350 kcal
Sodium: 200 mg
Protein: 12 g