Sweet Potato Lentil Salad (Print Version)

Caramelized sweet potatoes with seasoned lentils, roasted garlic tahini dressing, almonds and fresh herbs in one delicious bowl.

# Ingredients:

→ Sweet potato lentil salad base

01 - 4 medium sweet potatoes, rinsed
02 - 1 cup dried mixed lentils
03 - 1 tbsp olive oil or cooking oil
04 - 1/2 tsp cumin
05 - 1/2 tsp Italian seasoning
06 - Sea salt + pepper to taste

→ Roasted Garlic Tahini Dressing

07 - 1/2 bulb garlic (6–8 cloves)
08 - 1/4 cup parsley, chopped
09 - 1/4 cup tahini
10 - Juice from 1 small lime
11 - 1 tbsp olive oil
12 - 1/2 tsp cumin
13 - Sea salt + pepper to taste
14 - 4–5 tbsp water

→ Toppings

15 - Fresh parsley
16 - Chopped almonds
17 - Capers

# Steps:

01 - Preheat the oven to 375F, and line a baking sheet with parchment paper. Wash and pat dry the sweet potatoes.
02 - Slice the sweet potatoes into small wedges. Place onto the baking sheet, drizzle with olive oil and toss to evenly coat. Sprinkle with cumin, Italian seasoning, sea salt, and pepper, then toss again.
03 - Place the baking sheet into the oven and bake the sweet potatoes for 45-55 minutes.
04 - Cook lentils according to package instructions. Generally, bring 3 cups of water to a boil, add lentils, reduce heat to simmer, cook covered for 4 minutes. Remove from heat and leave covered for another 2-3 minutes, then drain.
05 - Slice the top off half the garlic bulb, drizzle with 1 tsp olive oil and a sprinkle of sea salt. Wrap tightly in parchment paper or tinfoil.
06 - When 20 minutes remain on the sweet potato baking time, remove the sheet from oven. Add the lentils and toss with the sweet potatoes to coat in seasonings. Place the wrapped garlic bulb in the corner of the baking sheet. Return to oven for another 20 minutes, until garlic is aromatic and sweet potatoes are caramelized and soft.
07 - While everything is baking, whisk together parsley, tahini, lime juice, olive oil, cumin, salt, and pepper. Add water gradually and whisk until reaching desired consistency.
08 - Once removed from oven, carefully squeeze the roasted garlic into the sauce. Mash and whisk until thoroughly combined.
09 - Add the sweet potatoes and lentils to a large bowl. Drizzle with the tahini sauce, reserving some for final garnish. Toss ingredients with the sauce.
10 - Top with fresh parsley, chopped almonds, capers, and drizzle with remaining sauce. Serve immediately.

# Notes:

01 - Store any leftovers in an airtight container for up to 4 days in the refrigerator.
02 - If preferred, substitute tahini with an equal amount of cashew butter or almond butter.
03 - For added greens, include washed and chopped kale, zucchini, or Brussels sprouts to the baking sheet during the final baking phase. Note that Brussels sprouts may require additional cooking time.

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