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A round white plate has been covered in a colorful, creamy lentil tahini sweet potato salad.
4.83 from 29 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 1lb/454g)
  • 2/3 cup brown, green, or black lentils (or 1 1/2 cups cooked lentils, which is 1 15- ounce/ 425g can, drained and rinsed)
  • 4 cups packed baby arugula
  • 1 cup cherry or grape tomatoes, halved
  • 2 tablespoons tahini
  • 1 1/2 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.