Sweet Potato Lentil Salad – Dishing Out Health


Warm Sweet Potato Lentil Salad with Pistachio Salsa and Tahini-Lime Drizzle. This vegan lentil salad is filled with fiber and plant protein for a hearty, healthy lunch.Sweet potato lentil salad topped with pistachio salsa and tahini-lime drizzle

My love for a lentil salad runs deep.

This affordable pantry staple is a mainstay in my diet, especially during fall and winter months.

They’re incredibly versatile and nutrient-rich. Blend them into soup, stuff them in a sweet potato, or stew them in a mix of tomatoes and spices.

In this salad, a mix of protein- and fiber-filled lentils, sweet potatoes, and herby topping create a hearty, flavorful lunch. Add some tahini and pistachios into the mix and it’s a powerhouse of flavor and textures.

You can enjoy this vegan lentil salad warm or at room temp, making it a perfect meal prep contender. It’s also a great way to incorporate more meatless meals into your weekly rotation.

How to Make a Sweet Potato Lentil Salad

This salad is extremely versatile, and you can use any mix of veggies you like or have on hand.

For example, swap the roasted sweet potato for butternut squash, carrots, or parsnips.Vegan lentil salad being served with a gold serving spoon

The Ingredients

  • Lentils: Lentils are fiber and protein powerhouses. They are an excellent swap for meat in vegetarian and vegan cooking, because they make dishes extra hearty and satisfying. Plus, they’re budget friendly, and keep for a while.
  • Sweet Potato: You need 1 lb. of sweet potatoes, which you don’t need to bother peeling. Sweet potatoes are rich in vitamin A, potassium, and beta carotene.
  • Tahini: When it comes to tahini. you truly can’t beat Soom brand. It’s nutty and unctuous with beautifully bitter undertones. To receive 10% off your order, use code dishingouthealth at soomfoods.com
  • Pistachios: I suggest using roasted, salted pistachios for extra flavor.
  • Herbs: A mix of parsley and cilantro create more dynamic flavor in the pistachio salsa. If you’re not a cilantro fan, you can swap it for basil.
  • Lime: You need the zest and juice of 1 lime, which should amount to roughly 2 Tablespoons of juice.
  • Olive Oil: Use a good quality EVOO in the vinaigrette since it’s one of the predominant flavors.

The Directions

Step 1: Roast Sweet Potatoes

Preheat oven to 425ºF.

Arrange sweet potatoes on a rimmed baking sheet and toss with 1 Tbsp. olive oil, salt and pepper. Roast for 25 to 30 minutes, tossing once halfway through, until tender.

Step 2: Boil Lentils

Add the lentils to a medium pot and cover with 6 cups of water. Salt the water generously, and bring mixture to a boil. Reduce to a simmer, and cook until the lentils are tender.

Drain lentils and return them to the pot.Lentils and sweet potatoes being mixed together in a pot

Step 3: Mix Pistachio Salsa

In a medium bowl, combine cilantro, parsley, pistachios, lime zest, 1 Tbsp. lime juice, ground cumin, and ¼ teaspoon each of salt and black pepper. Add olive oil and stir to combine.

In a separate smaller bowl, combine tahini, remaining 1 Tbsp. lime juice, and 1 ½ Tbsp. water; mix until smooth.Pistachio salsa being mixed in a white bowl

Step 4: Assemble Salad

Add sweet potatoes to the pot with lentils and stir in ½ of the pistachio salsa.

Spread mixture out onto a serving platter or bowl. Drizzle with tahini-lime mixture, and spoon remaining pistachio salsa overtop. Drizzle with extra EVOO before serving.

Sweet potatoes and lentils being arranged on a serving platter and topped with pistachio salsa and tahini

What to Serve with Vegan Lentil Salad:

Lentil salad is hearty enough to enjoy on its own, yet versatile enough to pair with other dishes. Here are some of my favorite pairings: 

Lentil salad assembled on a gold serving plate

More Healthy Lentil Recipes

Mediterranean Lentil Salad

Lentil Stuffed Eggplant with Cardamom Sauce

Moroccan Carrot and Lentil Soup

If you give this vegan lentil salad a try, I’d love for you to leave a rating and review. Also, be sure snap a pic and tag #dishingouthealth so I can see your beautiful creations.

Sweet Potato Lentil Salad

Sweet Potato Lentil Salad with Pistachio Salsa and Tahini-Lime

Warm Sweet Potato Lentil Salad with Pistachio Salsa and Tahini-Lime Drizzle. This vegan lentil salad is filled with fiber and plant protein for a hearty, healthy lunch.

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Course: Entree/Salad, Grain Bowl

Cuisine: Mediterranean

Diet: Gluten Free, Vegan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Calories: 392kcal

Instructions

  • Preheat oven to 425ºF.Arrange sweet potatoes on a rimmed baking sheet and toss with 1 Tbsp. olive oil and ¼ tsp. each of salt and pepper. Roast for 25 to 30 minutes, tossing once halfway through, until tender.
  • While the sweet potatoes roast, add the lentils to a medium pot and cover with 6 cups of water. Salt the water generously (I add at least ½ teaspoon salt), and bring mixture to a boil.Reduce to a simmer, and cook until the lentils are tender, about 15 to 25 minutes.Drain lentils and return them to the pot.
  • Meanwhile, make pistachio salsa: In a medium bowl, combine cilantro, parsley, pistachios, lime zest, 1 Tbsp. lime juice, ground cumin, and ¼ teaspoon each of salt and black pepper. Add ¼ cup olive oil and stir well to combine.In a separate smaller bowl, combine tahini, remaining 1 Tbsp. lime juice, and 1 ½ Tbsp. water; mix until smooth.
  • Add sweet potatoes to the pot with lentils and stir in ½ of the pistachio mixture. Spread out onto a serving platter or bowl. Drizzle with tahini-lime mixture, and spoon remaining pistachio salsa overtop. Drizzle with extra EVOO before serving.

Notes

Refrigerate for up to 4 days and enjoy warm, chilled, or closer to room temperature.

Nutrition

Serving: 1.5cups | Calories: 392kcal | Carbohydrates: 39g | Protein: 12g | Fat: 22g | Sodium: 415mg | Fiber: 7g | Sugar: 3.5g



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