Name: Simple Sweet Potato Lentil Salad With Roasted Garlic Tahini Dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern-Inspired
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1½ cups cooked green or brown lentils; 3 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup baby spinach or arugula; For the roasted garlic tahini dressing:; 1 head garlic; ¼ cup tahini; 2 tablespoons lemon juice; 2 tablespoons olive oil; 2–4 tablespoons warm water; ½ teaspoon salt

I love making this Simple Sweet Potato Lentil Salad With Roasted Garlic Tahini Dressing when I want something hearty, nourishing, and full of deep, comforting flavors. The sweetness of the roasted sweet potatoes pairs beautifully with earthy lentils and the creamy, savory tahini dressing.

Why You’ll Love This Recipe

I like this recipe because it’s filling, plant-based, and perfect for meal prep. I enjoy how the roasted vegetables add warmth while the tahini dressing brings everything together with richness and depth. It works well as a main dish or a satisfying side. Simple Sweet Potato Lentil Salad With Roasted Garlic Tahini Dressing

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 medium sweet potatoes, peeled and cubed
1½ cups cooked green or brown lentils
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 cup baby spinach or arugula

For the roasted garlic tahini dressing
1 head garlic
¼ cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
2–4 tablespoons warm water
½ teaspoon salt

Directions

I start by preheating the oven to 400°F (200°C). I toss the cubed sweet potatoes with olive oil, salt, and black pepper, then spread them on a baking sheet. I roast them for about 25–30 minutes, until tender and lightly caramelized.

At the same time, I cut the top off the head of garlic, drizzle it with a little olive oil, wrap it in foil, and roast it in the oven for about 30–35 minutes until soft.

Once the garlic is cool enough to handle, I squeeze the roasted cloves into a bowl and mash them. I whisk in the tahini, lemon juice, olive oil, salt, and warm water until the dressing is smooth and creamy.

To assemble the salad, I add the cooked lentils and roasted sweet potatoes to a large bowl. I add the spinach and drizzle the roasted garlic tahini dressing over the top. I gently toss everything together until well combined.

Servings And Timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: about 50 minutes

Variations

I sometimes add roasted red onions or bell peppers for extra flavor. When I want more crunch, I sprinkle toasted pumpkin seeds or almonds on top. I also enjoy adding a pinch of cumin or smoked paprika to the dressing.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I enjoy this salad cold or at room temperature, and I don’t usually reheat it. Simple Sweet Potato Lentil Salad With Roasted Garlic Tahini Dressing

FAQs

Can I use canned lentils?

I often use canned lentils, rinsed and drained well, to save time.

Is this salad vegan?

I keep it fully vegan since it uses only plant-based ingredients.

Can I make the dressing ahead of time?

I prepare the dressing up to 3 days in advance and store it in the refrigerator.

What greens work best in this salad?

I like spinach or arugula, but mixed greens work well too.

Can this be served as a main dish?

I enjoy it as a main meal because it’s filling and well balanced.

Conclusion

I keep coming back to this Simple Sweet Potato Lentil Salad With Roasted Garlic Tahini Dressing because it’s nourishing, flavorful, and incredibly satisfying. It’s one of those recipes that feels wholesome and comforting while still being fresh and vibrant.