Description
This warm roasted sweet potato lentil salad is a simple sheet pan dinner tossed in a creamy roasted garlic tahini dressing with almonds and parsley.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup dried mixed lentils
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon Italian seasoning
- Sea salt
- Black pepper
- 1/2 bulb garlic
- 1/4 cup parsley
- 1/4 cup tahini
- Juice of 1 small lime
- 1 tablespoon olive oil
- 4 to 5 tablespoons water
- Chopped almonds
- Capers
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Slice sweet potatoes into wedges and toss with oil, cumin, Italian seasoning, salt, and pepper.
- Bake sweet potatoes for 45 to 55 minutes until tender.
- Cook lentils according to package directions and drain.
- Prepare garlic with oil and salt and wrap tightly.
- Add lentils and garlic to the baking sheet and bake 20 more minutes.
- Whisk parsley, tahini, lime, olive oil, cumin, salt, pepper, and water.
- Squeeze roasted garlic into the sauce and mix well.
- Toss sweet potatoes and lentils with the dressing.
- Top with parsley, almonds, and capers and serve.
Notes
- Tahini can be replaced with cashew butter or almond butter.
- Extra vegetables like kale or Brussels sprouts can be added to the pan.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg