Description
If you’re looking for a vibrant, nourishing, and absolutely delicious dish, this Sweet Potato Salad will become your go-to favorite. Roasted sweet potatoes meet hearty lentils, zesty red onions, tart cranberries, and a creamy lemon-tahini dressing that ties everything together. Whether you’re planning a light lunch, looking for healthy dinner ideas, or need a quick meal prep option, this easy recipe checks all the boxes. It’s gluten-free, dairy-free, and packed with plant-based protein—making it a standout for clean eating, wholesome food ideas, or healthy snacks. Perfect for potlucks, BBQs, or meal prep lunches!
Ingredients
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
0.5 teaspoon paprika
0.5 teaspoon sea salt
0.25 teaspoon black pepper
0.75 cup green lentils
0.25 cup red onion, finely chopped
0.25 cup dried cranberries
0.25 cup fresh parsley, chopped
2 tablespoons pumpkin seeds
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
0.25 teaspoon garlic powder
0.25 teaspoon sea salt
3 tablespoons water (or as needed to thin)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss sweet potatoes with olive oil, paprika, salt, and pepper. Spread evenly and roast for 25–30 minutes until tender and golden.
3. While potatoes cook, bring a pot of water to a boil and add lentils. Simmer for 20–25 minutes or until just tender. Drain and cool.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, Dijon mustard, garlic powder, salt, and water until smooth and pourable.
5. In a large bowl, combine roasted sweet potatoes, lentils, red onion, cranberries, and parsley. Drizzle dressing over the top and toss gently.
6. Sprinkle with pumpkin seeds before serving and enjoy warm or chilled.
Notes
For extra flavor, roast the sweet potatoes with a dash of cinnamon or chili powder.
This salad tastes even better after resting for an hour, allowing the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: healthy salad, sweet potato recipe, lentil salad, tahini dressing, plant-based lunch