Description

If you’re craving a colorful, flavor-packed dish that feels comforting yet nourishing, this Sweet Potato Salad is a must-try. Roasted sweet potatoes, earthy lentils, and juicy cranberries come together with a creamy tahini dressing for a perfectly balanced bite. This is one of those easy recipes that work great for quick lunches, healthy snacks, or as a vibrant addition to your dinner spread. Naturally vegan and gluten-free, this hearty salad is a standout among clean food ideas, lunch ideas, and nutritious meal prep favorites.

Ingredients

2 large sweet potatoes

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup green lentils

1/3 cup red onion, finely diced

1/3 cup dried cranberries

1/4 cup pumpkin seeds

1/4 cup chopped fresh parsley

3 tablespoons tahini

2 tablespoons lemon juice

2 tablespoons water (adjust as needed)

1 teaspoon maple syrup (optional)

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Instructions

1. Preheat oven to 400°F. Dice sweet potatoes into cubes and toss with olive oil, garlic, salt, and pepper.

2. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway until golden.

3. While roasting, rinse lentils and simmer in salted water for 20–25 minutes until just tender. Drain and cool.

4. In a bowl, whisk tahini, lemon juice, water, salt, and maple syrup until creamy. Adjust consistency with more water if needed.

5. In a large mixing bowl, combine roasted sweet potatoes, lentils, red onion, cranberries, pumpkin seeds, and parsley.

6. Drizzle with tahini dressing and toss gently to combine.

7. Serve immediately warm or chilled after 30 minutes for deeper flavor.

Notes

For extra creaminess, blend the dressing in a mini food processor instead of whisking.

You can swap lentils for quinoa or chickpeas if preferred.