Warm Lentil and Sweet Potato Salad
Warm Lentil and Sweet Potato Salad has creamy peanut butter and earthy cumin in the dressing bring it all together with a richness and warmth.
Servings 4 people
Calories 340kcal
Ingredients
Roast Sweet Potato
- 4 medium sweet potatoes, rinsed
- 1 cup dried mixed lentils
- 1 tbsp olive oil or cooking oil
- ½ tsp ground cumin
- sea salt and pepper
Roasted Garlic Tahini Dressing:
- 4 garlic clove
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- ¼ cup chunky peanut butter or tahini
- 1 lime, juiced
- 1 tbsp olive oil
- ½ tsp ground cumin
- sea salt and pepper
- 4-5 tbsp water
Garnish
- little more parsley
- ¼ cup chopped honey coated almonds
- 1 tbsp capers
Instructions
- Preheat oven to 400°F (200°C).
- Wash sweet potatoes well and cut into cubes. Toss with olive oil, cumin, salt, and pepper. Spread evenly on a baking tray.Roast for 25–30 minutes, until tender and golden.
- Rinse lentils under cold water. Place in a pot with 3 cups water and a pinch of salt.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are tender but not mushy. Drain and set aside.
- Dressing: Roast garlic cloves in the oven (wrapped in foil or in a small dish) until soft, about 15 minutes.In a blender or food processor, combine roasted garlic, parsley, dill, peanut butter/tahini, lime juice, olive oil, cumin, salt, and pepper.Add water gradually until smooth and creamy.
- In a large bowl, combine roasted sweet potatoes and cooked lentils. Toss with dressing until well coated.
- Top with fresh parsley, chopped honey-coated almonds, and a few capers. Serve warm or at room temperature as a hearty side dish or light main meal.