lentil sweet potato salad

Lentil Sweet Potato Salad with Tahini Dressing

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!

lentil sweet potato salad

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 sweet potato salad


Lentil and Sweet Potato Salad with Creamy Tahini Dressing

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



For the Salad:

  • 45+ 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 1/21 lemon
  • 1 garlic clove, finely minced
  • 1 tsp toasted sesame oil
  • 2 tsp white wine vinegar
  • salt and pepper, to taste


  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

lentil sweet potato 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!

lentil sweet potato salad

Bon appétit!

Get My 20 Favorite Recipes!

Get ready for some yummy food with my 20 favorite recipes. Receive an instant download to inspire you on your journey to nourishment! 

Follow me on Instagram!


© Copyright 2023 Caroline Green Nutrition. All Rights Reserved. Branding and Website Design by Chloe Creative Studio.