Sweet Potato Salad
17 ingredients · 11 steps · from Downshiftology
Ingredients
- 2 pounds sweet potatoes
- 2 tablespoons olive oil
- 0.5 teaspoons ground cumin
- 0.5 teaspoons garlic powder
- 0.5 teaspoons paprika
- salt
- black pepper
- 0.5 cup green lentils
- 0.5 cup red onion
- 0.25 cup fresh parsley
- 0.25 cup cilantro
- 0.5 cup unsweetened cranberries
- 0.25 cup tahini
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 3-4 tablespoons water
Steps
- Preheat oven to 425°F.
- Peel 2 pounds of sweet potatoes.
- Slice sweet potatoes into rounds and dice into cubes.
- Add diced sweet potatoes to a bowl and season with olive oil, cumin, garlic powder, paprika, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 30-35 minutes.
- Boil a pot of water, add 0.5 cup of green lentils, simmer for 15-20 minutes.
- Chop red onion and parsley/cilantro.
- Combine roasted sweet potatoes, cooked lentils, cranberries, parsley, cilantro, and onion in a bowl.
- Prepare dressing with tahini, Dijon mustard, maple syrup, lemon juice, water, minced garlic, salt, and pepper.
- Assemble salad and drizzle dressing to taste.
- Optional: Add protein like herb baked chicken.
Recipe extracted by Foodle from “SWEET POTATO SALAD | I'm obsessed with this healthy fall salad recipe!” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
