Ingredients
Roasted Sweet Potatoes
- 2 pounds sweet potatoes (2 to 3 potatoes), peeled and cut into ½-inch cubes
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
Other Salad Ingredients
- ½ cup lentils
- ½ cup dried unsweetened cranberries
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped red onion
Maple Mustard Tahini Dressing
- 1 recipe maple mustard tahini dressing (prepare separately)
Instructions
- Prep the sweet potatoes: Preheat your oven to 425°F (200°C). Peel the sweet potatoes if desired and cut them into ½-inch cubes. Place the cut sweet potatoes into a large mixing bowl.
- Season the sweet potatoes: Add the extra-virgin olive oil, ground cumin, garlic powder, paprika, kosher salt, and freshly ground black pepper to the sweet potatoes. Toss well with your hands or a large spoon until evenly coated with the seasonings.
- Roast the sweet potatoes: Spread the seasoned sweet potatoes in a single layer on a large baking sheet, ensuring the cubes are spaced out for even roasting. Roast in the preheated oven for 30 to 35 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned on the edges.
- Cook the lentils: Meanwhile, bring a medium pot of water to a boil. Add the lentils, reduce heat to a very low simmer, cover with a lid, and cook for 15 to 20 minutes, or until the lentils are tender but still hold their shape. Drain the lentils in a strainer and set aside to cool slightly.
- Mix together the salad: In a large mixing bowl, combine the roasted sweet potatoes, cooked lentils, dried cranberries, finely chopped cilantro, parsley, and red onion. Drizzle the maple mustard tahini dressing over the mixture and toss gently to combine. Add extra dressing on top if desired before serving.
Notes
- You can peel the sweet potatoes if you prefer a smoother texture or leave the skins on for added fiber.
- Adjust seasoning to taste if you prefer more or less spice.
- Make sure not to overcook lentils to avoid mushiness; they should be tender but firm.
- The maple mustard tahini dressing can be prepared in advance and stored in the refrigerator.
- This salad is delicious served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
