This Lentil & Roasted Sweet Potato Salad is the most delicious, nourishing winter bowl.

Topped with walnuts, parmesan cheese, beets, and pumpkin seeds, finished off with a creamy lemon tahini dressing. You’ll LOVE this dish!

There’s something about winter produce. Root veggies. Roasted. Warm. I just love this meal and it truly is something I hope you love to! Sometimes when my body is craving fresh vegetables, this is my go-to dish. I mean, just look at those bright colors!

This Tahini Dressing can be used on so many different foods…it truly is a staple. Similar to my Tahini Power Sauce, this can be added to grain bowls, roasted veggies, tofu or chicken, you name it. A little bit sweet and whole lot savory.

Lentil and Sweet Potato Salad with Creamy Tahini Dressing

Print Recipe

This nourishing bowl is packed with arugula, lentils, roasted sweet potato, pumpkin seeds, parmesan, and walnuts for a nutrient-packed dish. All drizzled with a creamy lemon tahini dressing that’s half sweet, half savory. A winning meal!

• Author: Caroline Green
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

For the Salad:

• 4–5+ cups arugula
• 1 large sweet potato, diced into bite sized pieces
• 1 TBSP olive oil
• seasonings for sweet potato: 1/2 tsp each of garlic powder, salt, pepper, paprika, and cinnamon
• Pre-cooked beets such as Love Beets brand (or roast them yourself), diced
• 1 cup cooked lentils
• 1/4 cup raw pumpkin seeds
• 1/4 cup raw walnuts, chopped
• Parmesan or crumbled goat cheese, desired amount (I used about 2 TBSP per serving)
• salt and pepper, to taste

For the Creamy Tahini Dressing:

• 1/4 cup extra virgin olive oil
• 1/4 cup tahini
• 2 tsp dijon mustard
• 2 tsp maple syrup (or honey)
• juice from 1/2–1 lemon
• 1 garlic clove, finely minced
• 1 tsp toasted sesame oil
• 2 tsp white wine vinegar
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees. Line baking sheet with tin foil and add diced sweet potatoes. Drizzle with olive oil and season. Roast for 30-40 minutes or until soft and cooked through. Toss halfway through for even cooking.
2. Let sweet potatoes cool. Dice beets.
3. Divide arugula among 4 bowls. Add pumpkin seeds, walnuts, cheese, lentils, cooled potatoes, and beets. Add sea salt and black pepper as desired.
4. Make dressing. Whisk together all dressing ingredients into a medium bowl until smooth and creamy. Drizzle atop salads and enjoy!

Keywords: sweet potato lentil arugula salad, lemon tahini dressing, roasted sweet potato beet salad

This Lentil Sweet Potato Salad has so many beneficial nutrients – tons of fiber, phytochemicals, complex carbs, vitamins, healthy fats, plant-based protein, and of course flavor! Finding pleasure in your meals is an important aspect of intuitive eating, so always aim to include something that makes your taste buds extra happy, like this dressing for me.

You can also try topping this dish with chicken for some extra protein, or a fresh filet of salmon could be yummy. Make it your own!

Bon appétit!