Sweet Potato Lentil Salad

5 from 13 votes
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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 1/4 tsp 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 1/2 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 1/2 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.

5 from 13 votes

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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Equipment

  • Medium pot
  • Baking sheet
  • Mixing bowls

Ingredients  

  • 1 lb. sweet potatoes, cut into 1-inch cubes (no need to peel)
  • 1/4 cup, plus 1 Tbsp. extra-virgin olive oil, divided
  • 1/2 tsp. each sea salt and black pepper, divided
  • 3/4 cup green lentils, rinsed
  • 3 Tbsp. finely chopped fresh cilantro
  • 3 Tbsp. finely chopped fresh parsley
  • 2 Tbsp. finely chopped pistachios (I use roasted, salted pistachios)
  • 1 lime zested and juiced (2 Tbsp. total of lime juice)
  • 1/2 tsp. ground cumin
  • 1 1/2 Tbsp. tahini
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Instructions 

  • Preheat oven to 425ºF.
    Arrange sweet potatoes on a rimmed baking sheet and toss with 1 Tbsp. olive oil and 1/4 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 1/2 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 1/4 tsp each of salt and black pepper. Add 1/4 cup olive oil and stir well to combine.
    In a separate smaller bowl, combine tahini, remaining 1 Tbsp. lime juice, and 1 1/2 Tbsp. water; mix until smooth.
  • Add sweet potatoes to the pot with lentils and stir in 1/2 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

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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14 Comments

  1. Christine says:

    5 stars
    I am eating this right now and had to run here to post how delicious it is. I am trying to switch gears and be very intentional with my eating this year. This is the first recipe of yours that I have made and I’m eager to try others. This salad is so incredibly flavorful. The pistachio salsa takes it over the top!

  2. Meredith says:

    5 stars
    Yum, Yum, Yum!! Had to substitute walnuts and cashews for the pistachios but absolutely delicious and so easy! A keeper for sure!

  3. Sara Lucas says:

    5 stars
    This was absolutely amazing. All flavors I love and you put them together perfectly.

    1. Jamie Vespa says:

      Hi, Sara! I’m so glad you enjoyed it! Thank you for taking the time to leave a review!

    2. Kathryn says:

      5 stars
      I think about this recipe a lot lol. It sounded like foods and flavors I like so I decided to give it a try, but the end result was even better than the sum of the ingredients if that makes sense. I want to put the pistachio salsa on everything. Definitely give this one a try!

  4. Nicole Moore says:

    5 stars
    I just made this, and it was simple and so delicious! I love the creativity of all your recipes!

    1. Jamie Vespa says:

      Hi Nicole – I’m so thrilled it was a hit! Thank you so much for taking the time to come back and leave a review!

  5. Rachel r says:

    5 stars
    Super tasty! I added grilled Hallumi as well 🙂

  6. Jamie Jeffords says:

    5 stars
    This is so delicious. My first time trying Tahini and I love the flavor it adds. I threw in some rotisserie chicken for a quick lunch dish that I had no problem eating 4 days in a row

    1. Jamie Vespa says:

      Hi Jamie! That sounds PERFECT. I’m so glad you enjoyed this one. Thank you so much for taking the time to come back and leave a review!

  7. Megan Brunick says:

    5 stars
    A hearty and healthy lunch I had no problem enjoying mulitple times for lunch this week!

    1. Jamie Vespa says:

      Woohoo! Thank you so much for leaving a review, Megan! So glad you loved it

  8. Carole L. says:

    5 stars
    Another flavor bomb amazing recipe!! I will be honest and say I was skeptical, but this is just as wonderful as every other recipe I have tried here. 💗💗 Delicious!!!

    1. Jamie Vespa says:

      Hi Carole – I’m so glad you enjoyed this one! Thank you for taking the time to leave a review!