Lentil Tahini Sweet Potato Salad

This lentil tahini sweet potato salad is bursting with flavor, texture, and plant-powered nutrition! Made with roasted sweet potatoes, juicy cherry tomatoes, lentils for protein, and a bold, mustardy tahini dressing.

A round white plate has been covered in a colorful, creamy lentil tahini sweet potato salad.

Today’s salad is a great example of how recycling a recipe—keeping it intact, but with a few key tweaks—can pay off. It’s based off of my mustardy lentil sweet potato salad, which isn’t a green leafy salad so much as a spread of sorts, in the same way that chicken salad and egg salad are salads. I love that recipe. And it happens to be one of the more popular recipes on this blog.

I make that salad often enough to have noticed some of my own tendencies in preparing and serving it. I often serve it with toast, but I serve it over a bed of greens a lot, too, and often a side of crackers to help me scoop everything up. I like the addition of greens, especially arugula; it gives the salad some peppery brightness and crunch. I like it with other greens, too, including baby spinach and chopped romaine.

So lately, I’ve been experimenting with transforming this salad into more of a leafy salad. And I’ve been eating and enjoying it regularly enough that I figured it was worth sharing the reimagined recipe.

A close up image of a mixture of salad greens, roasted sweet potatoes, grape tomatoes, and lentils.

What I love here is that the greens give the salad lightness and freshness, but it retains its heartiness and heft. It’s earthy and substantial enough to be a winter salad, too, and since sweet potatoes are available for me year round, I’ll enjoy it in every season.

I also love that that the salad is good for serving with, or on toast, because when don’t I want an excuse to bake some bread? I usually make a full batch of the salad, store the leftovers (they keep pretty well for 2 days), and serve it with a slice of homemade bread or a couple whole grain crackers, if for no other reason than to scoop everything on the plate up.

The other new addition here is cherry tomatoes, which add a lovely bite of sweet juiciness. And I’ll take any opportunity at all to eat more tomatoes when they’re in season, which they finally are. Without further ado, the new-ish recipe.

A round, white salad plate has been piled with arugula, sweet potatoes, grape tomatoes, lentils, and a creamy dressing.
A round white plate has been covered in a colorful, creamy lentil tahini sweet potato salad.
4.79 from 14 votes

Tahini Mustard Sweet Potato, Lentil, and Arugula Salad

Author – Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yields: 4 servings

Ingredients

  • 1 tablespoon avocado oil (or another neutral vegetable oil)
  • 2 large sweet potatoes, cubed (about 3/4 inch)
  • 1/2 cup brown, green, or black lentils (or 1 1/2 cups cooked lentils (1 can, drained and rinsed)
  • 4 cups packed baby arugula
  • 1 cup cherry or grape tomatoes, halved
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon maple or agave syrup
  • 1/4 teaspoon fine salt
  • freshly ground black pepper to taste

Instructions

  • Preheat your oven to 400F and line a baking sheet with parchment. Toss the cubed sweet potato in oil and place them on the baking sheet. Transfer the sheet to the oven. Roast the sweet potatoes for 35-40 minutes, stirring once halfway through, or until the sweet potatoes are tender and crispy at the edges.
  • While the potatoes roast, bring a pot of water to boil. Add the lentils and cook for 20-30 minutes, or until the lentils are tender but not mushy. Drain the lentils. (If you're using pre-cooked/canned lentils, you can skip this step.)
  • Whisk together the tahini, water, vinegar, mustard, maple syrup, and salt.
  • Place the roasted sweet potatoes, cooked lentils, tomatoes, and arugula into a large mixing bowl. Add the dressing. Toss well to combine. Taste the salad and add a pinch of salt if desired and black pepper to taste. Serve the recipe on its own or with whole grain toast or crackers.
An angled photograph of a white plate covered with a plant-based, lentil tahini sweet potato salad..

In years past, I’ve felt that writing about food means constantly challenging myself to try, and post about, new combinations and new recipe concepts. This was a pretty good assumption in the past, especially since I started writing about food as a person who still had a lot of fear foods and unexplored culinary territories thanks to my eating disorder history.

Nowadays, as a recovered person with a solid love of food and a busy schedule, I appreciate echoes: recipes that can be reinvented in lots of ways, favorite combinations that I indulge whenever the craving hits. And I recognize how much of the joy of cooking can be found in nuances, in little adjustments between and among well-loved things.

I hope you’ll find something to love in the salad, too. It’s a little more time consuming than other salads I’ve been making this year, but the payoff is good.

Happy Tuesday, and I’ll be back around later this week with a satisfying new bowl!

xo

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    8 Comments
  1. 5 stars
    I make this recipe all the time, it is so so good! My favourite salad
    Thank you for such a great recipe!

  2. Oh I have made the original recipe so often ! everyone i shared it with loves it as well! I have served it many ways but love it over a spinach salad with raw fennel and pomegranate. thanks for the reminder !

  3. 5 stars
    I haven’t made it yet, but it looks fabulous and has ingredients that I love. Inspired! Thank you.