I roast sweet cubes till the edges turn deep and a little sticky, then fold them with warm lentils, crisp greens, and a bright lemon tahini splash. This bowl fits right into sweet potato recipes that I cook on repeat, the kind that works for lunch, dinner, or that hungry moment after a long walk. I call it cozy fuel with crunch. You might know me for a 3 bean salad recipe healthy or even a 5 bean salad recipe on a picnic spread. That love shows here too, with tender lentils playing nice with herbs, onions, and a handful of seeds. It reads like my best salad recipes list, only warmer and more steady. I taste and nod and then steal another bite. We eat this when we crave bean dishes and want real comfort that still feels fresh. It doubles as one of my bean recipes dinner go tos, and it links with carrot and potato recipes from my family notes. Make a batch on a slow Sunday, pack jars for the week, and smile when the lid clicks shut. Simple food, plenty of heart.
Table of Contents
- 1) Key Takeaways
- 2) Easy Lentil Sweet Potato Salad Recipe
- 3) Ingredients for Lentil Sweet Potato Salad
- 4) How to Make Lentil Sweet Potato Salad
- 5) Tips for Making Lentil Sweet Potato Salad
- 6) Making Lentil Sweet Potato Salad Ahead of Time
- 7) Storing Leftover Lentil Sweet Potato Salad
- 8) Try these Salad next
- 9) Lentil Sweet Potato Salad
- 10) Nutrition
1) Key Takeaways
- Roasted cubes and tender lentils build warm balance
- Lemon tahini gives lift and a clean finish
- Spinach onion herbs and seeds add crunch and color
- Meal prep friendly and steady for busy weeks
- Recipe by Lila on Lila Cooks at https://www.lilacooks.com
2) Easy Lentil Sweet Potato Salad Recipe
We make this on repeat and we smile every time. Sweet potato recipes guide the first move and sweet potato recipes keep the mood kind. Warm lentils meet roasted cubes and a lemon tahini splash. The bowl feels cozy and bright in one small bite.
I test this on a quiet Sunday and then carry jars through the week. The mix sits well and never slumps. It fits best salad recipes with ease and it still tastes like home. A soft edge from the roast and a clean bite from the greens.
You may pair it with bean dishes at a picnic or set it by soup at night. Readers who love a 3 bean salad recipe healthy nod here. Fans of a 5 bean salad recipe nod too. Folks who search bean recipes dinner and carrot and potato recipes find what they need.
3) Ingredients for Lentil Sweet Potato Salad
Sweet potatoes peeled and cut small for fast roast and even color
Dry green or brown lentils rinsed for a clean pot and firm bite
Water enough to give room so the lentils cook gentle and stay whole
Baby spinach tender leaves that wilt a touch under warm lentils
Red onion thin slices that bring bite and sweet notes
Carrot shaved ribbons for color crunch and a hint of earth
Pumpkin seeds toasted for snap and a nutty echo
Parsley chopped for a green lift and fresh scent
Mint optional leaves that cool the mix and wake the palate
Tahini well stirred to pour smooth and coat each bite
Lemon juice squeezed fresh for bright clear flavor
Olive oil a small splash to carry the sauce and add sheen
Maple syrup or honey one spoon to round the edges
Garlic one small clove grated fine for gentle heat
Fine sea salt and pepper season to taste so the bowl sings
4) How to Make Lentil Sweet Potato Salad
step 1 Heat the oven to four hundred twenty five F and line a sheet pan. Toss cubes with oil salt and pepper. Spread in one layer
step 2 Roast until the edges brown and the centers turn tender. Set aside to cool a little so the greens keep their shape
step 3 Rinse lentils and place in a pot with water. Bring to a gentle boil then simmer until just tender. Drain and season
step 4 Whisk tahini with lemon oil maple and garlic. Thin with water to a creamy pour that clings but still moves
step 5 In a large bowl add warm lentils roasted cubes spinach onion carrot seeds parsley and mint. Dress and toss with care
step 6 Taste and adjust salt and pepper. Serve warm or at room temp. Smile and pass forks
5) Tips for Making Lentil Sweet Potato Salad
Cut even cubes so they cook at the same pace. Small pieces brown fast and keep a soft center. The sheet pan needs space
Salt the lentils after they cook. The skins stay tender and the bite holds. This small move pays off
Blend the sauce until glossy. If it feels thick add a spoon of water and whisk. Think coat not glue and picture sweet potato dishes that shine
6) Making Lentil Sweet Potato Salad Ahead of Time
I build this on Sunday and stack jars for quick meals. The mix stays steady for days and the flavor grows calm and full
Keep greens and sauce on the side if you crave crisp leaves. Toss just before you eat and the texture stays lively
Pack a grain with a jar and you have sweet potato meals that travel well. The bowl feels ready for desk lunch or park bench
7) Storing Leftover Lentil Sweet Potato Salad
Use a tight lid and chill for up to four days. The lemon tahini keeps flavor bright
If the sauce firms up splash a little water and stir. It loosens and coats again
For a second life warm the lentils and cubes then toss with greens. These make simple sweet potato ideas for quick dinners
8) Try these Salad next
9) Lentil Sweet Potato Salad
Sweet Potato Recipes Lentil Salad with Lemon Tahini
Ingredients
For the Salad
- 2 medium sweet potatoes peeled and cut into bite size cubes
- 1 cup dry green or brown lentils rinsed
- 4 cups water for simmering lentils
- 2 cups baby spinach or arugula lightly packed
- 1 small red onion thinly sliced
- 1 small carrot shaved into ribbons
- 2 tablespoons pumpkin seeds
- 2 tablespoons chopped parsley
- 1 tablespoon chopped mint optional
- 1 teaspoon fine sea salt divided
- fresh ground black pepper
For the Lemon Tahini
- 3 tablespoons tahini well stirred
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon maple syrup or honey
- 1 small garlic clove grated
- 2 to 3 tablespoons cool water to thin
- pinch of salt
Instructions
Roast the Sweet Potatoes
- Heat oven to 425 F and line a large sheet pan with parchment.
- Toss the sweet potato cubes with half the salt, a drizzle of olive oil, and black pepper.
- Spread in one layer and roast for 20 to 25 minutes until tender with browned edges.
- Set aside to cool for a few minutes.
Cook the Lentils
- Place rinsed lentils and water in a pot and bring to a gentle boil.
- Lower to a simmer and cook for 18 to 22 minutes until just tender but not mushy.
- Drain well, sprinkle with a pinch of salt, and let steam off excess moisture.
Make the Lemon Tahini
- Whisk tahini, lemon juice, olive oil, maple syrup, garlic, and salt in a bowl.
- Add water a little at a time and whisk until creamy and pourable.
Assemble
- In a large bowl combine warm lentils, roasted sweet potatoes, spinach, onion, carrot, seeds, parsley, and mint.
- Drizzle over the sauce and toss gently. Taste and add more salt and pepper as you like.
- Serve warm or at room temp. Leftovers keep chilled for up to 4 days.
10) Nutrition
Serving size one bowl Calories about four hundred twenty Sugar about ten g Sodium about four hundred twenty mg Fat about fourteen g Saturated fat about two g Carbohydrates about sixty three g Fiber about fourteen g Protein about sixteen g
Recipe by Lila at Lila Cooks https://www.lilacooks.com
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