Sweet Potato Lentil Salad with Pistachio Salsa and Tahini-Lime

5 from 16 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 Time15

Cook Time30

Total Time45

Course: Entree/Salad, Grain Bowl

Cuisine: Mediterranean

Diet: Gluten Free, Vegan

Servings:

Author: Jamie Vespa MS, RD

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

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