Lentil and Sweet Potato Salad with Creamy Tahini Dressing

lentil sweet potato salad

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!



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