This Roasted Sweet Potato & Lentil Salad with Balsamic Tahini Dressing is a healthy recipe to enjoy on any evening. Baked to perfection sweet potatoes, as well as fiber-filled lentils, get served over a bed of greens, drizzled with an irresistible balsamic tahini dressing, & garnished with fresh herbs. It’s an easy-to-make vegan salad that is meal prep friendly!

Roasted Sweet Potato & Lentil Salad with Balsamic Tahini Dressing recipe in a bowl, topped with fresh cilantro, sitting on a cutting board, with a fork in it.

For the most part, lentils are underrated, but tonight they’re one of the main components in this creation.

This Roasted Sweet Potato & Lentil Salad with Balsamic Tahini Dressing is definitely one to make when you’re looking for a healthy vegan recipe.

Not only is it piled high with good-for-you ingredients, but it will have you fully satisfied.

Oh & what’s great about this particular salad is that you can enjoy cold, room temp, or straight out of the oven. Whatever temp your body craves, it will hit the spot!

Why You’ll Love This Healthy Vegan Salad Recipe

Full of Flavor & Loaded with Nutrition: This vegan salad recipe is full of nutritious plant-based ingredients.
The Perfect Meal for Fall: Take a night off soups & enjoy this healthy vegan salad during the colder months!
Great for Get Togethers: This Roasted Sweet Potato & Lentil Salad with Balsamic Tahini Dressing recipe is the perfect healthy vegan recipe to serve up at any special occasion!

Healthy Vegan Roasted Sweet Potato & Lentil Salad with Balsamic Tahini Dressing recipe in a bowl, topped with fresh cilantro, sitting on a cutting board, with a fork in it.

Ingredients

Organic Green Lentils: Lentils are loaded with fiber & plant-based protein. Any type of lentils work well too. Green, black, or brown all will work. Just not red lentils!
Organic Sweet Potato: I used a garnet sweet potato, but you can technically use any type of potato you love! I personally leave the skin on, since it adds extra fiber. Just be sure to scrub them well before chopping.
Organic Greens: The base & any preferred green will do.
Organic Balsamic Tahini Dressing: My tahini dressing is creamy, savory, and sweet. It complements this salad perfectly. Don’t leave it out!
Organic Fresh Herbs: I like fresh chopped cilantro, but I think fresh parsley would work beautifully.
Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.

How To Make

Lentils. Prepare lentils as instructed from the package.
Roasted Sweet Potato. Preheat the oven to 425 degrees F. Add the sweet potato wedges to a baking tray lined with parchment paper. Drizzle with avocado oil and seasonings. Bake for 20 – 25 minutes, flipping halfway.
Balsamic Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the greens between bowls. Top with the roasted sweet potatoes, lentils, dressing, and fresh herbs. Enjoy!

Tips for Making this Salad Perfectly

Organic Lentils: I used organic green lentils for this salad recipe, but another variety of lentils will work, EXCEPT red lentils.
Organic Vegetables: Feel free to add in some more organic veggies! I think adding brussel sprouts, broccoli florets, cauliflower florets, and/or red onion, to the sheet pan would be fabulous.
Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with cashew butter!

Storing & Reheating

This Roasted Sweet Potato & Lentil Salad with Balsamic Tahini Dressing is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer the salad ingredients in separate air-tight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted sweet potato & lentils to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the greens, dressing, & fresh herbs.

Healthy Vegan Salad recipe with sweet potatoes, lentils, tahini dressing, and fresh cilantro, in a bowl, sitting on a cutting board, with a fork in it.

More Healthy Vegan Salad Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Sweet Potato & Lentil Salad with Balsamic Tahini Dressing

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

LENTILS

1 cup dry green lentils

ROASTED SWEET POTATO

1 large sweet potato, cut into wedges
2 tsp avocado oil
Sea salt & black pepper, to taste

BALSAMIC TAHINI DRESSING

¼ cup raw tahini
2 tbsp fresh lemon juice
2 tbsp balsamic vinegar
1 tbsp pure maple syrup
2 garlic cloves, minced
Spring water, to thin
Sea salt & black pepper, to taste

SERVING

Fresh greens
Fresh herbs

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Instructions

Lentils. Prepare lentils as instructed from the package.
Roasted Sweet Potato. Preheat the oven to 425 degrees F. Add the sweet potato wedges to a baking tray lined with parchment paper. Drizzle with avocado oil and seasonings. Bake for 20 – 25 minutes, flipping halfway.
Balsamic Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the greens between bowls. Top with the roasted sweet potatoes, lentils, dressing, and fresh herbs. Enjoy!

Notes

Organic Lentils: I used organic green lentils for this salad recipe, but another variety of lentils will work, EXCEPT red lentils.

Organic Vegetables: Feel free to add in some more organic veggies! I think adding brussel sprouts, broccoli florets, cauliflower florets, and/or red onion, to the sheet pan would be fabulous.

Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with cashew butter!

Storing & Reheating: Transfer the salad ingredients in separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the roasted sweet potato & lentils to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the greens, dressing, & fresh herbs.