Description
Bright, hearty, and packed with flavor, this Sweet Potato Salad is the perfect fusion of sweet and savory.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup green lentils, rinsed
- 3 cups water or vegetable broth
- 0.33 cup red onion, finely diced
- 0.33 cup dried cranberries
- 0.25 cup fresh parsley, finely chopped
- 2 tablespoons roasted sunflower seeds (optional)
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 small garlic clove, minced
- 2 to 4 tablespoons warm water
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Roast for 25–30 minutes until golden.
- In a saucepan, combine lentils and water or broth. Simmer for 20–25 minutes until tender, then drain.
- In a bowl, whisk tahini, lemon juice, maple syrup, vinegar, garlic, salt, and warm water until creamy.
- In a large bowl, combine roasted sweet potatoes, cooked lentils, red onion, cranberries, parsley, and seeds.
- Drizzle dressing over the salad and toss to combine. Adjust seasoning as needed.
- Serve warm or chilled.
Notes
- This salad is naturally vegan and gluten-free.
- Perfect for meal prep, potlucks, or weekday meals.
- Can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Sweet Potato Salad, Vegan Salad, Healthy Recipe