Roasted Sweet Potato and Lentil Salad with Lemon-Tahini Dressing

I love when the seasons shift and sweet potato recipes start to feel right again. This Sweet Potato Lentil Salad is a great example: hearty, nutritious, and comforting as the weather cools. But honestly, sweet potatoes aren’t just for autumn. I enjoy them year-round — fries on the weekend are a staple in my house — and I reach for sweet potatoes because they’re tasty and packed with nutrients like beta‑carotene. I tend to prefer savory preparations over sweet ones, so this salad hits the right balance: earthy lentils, roasted sweet potato, crisp green beans, and a bright vinaigrette.

This satisfying salad combines sweet potato, French-style lentils, green beans and fresh parsley, finished with crumbled feta for a salty contrast. It works well as a main vegetarian meal and can be made vegan by omitting the feta. The timing is efficient: while the lentils simmer, you prepare the remaining elements and use just one skillet for the vegetables. Minimal cleanup and balanced flavors — what’s not to like?

Sweet Potato Lentil Salad

Course: Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Calories: 404 kcal

Ingredients

• 1 cup French-style lentils (also called green or du Puy lentils)
• 1 medium sweet potato, with skin, cut into 1/4-inch slices
• 4 tsp olive oil, divided
• 1/2 tsp ground sumac
• 1/4 tsp ground cumin
• 1/4 tsp hot paprika
• 2 small garlic cloves, minced
• 1 cup green beans, chopped
• 1/4 cup fresh parsley, chopped
• 4 tbsp feta cheese, crumbled (omit for dairy-free/vegan)

Dressing

• The juice of 1/2 lemon
• 1/4 cup olive oil
• 1 tbsp apple cider vinegar

Instructions

1. Place lentils in a saucepan with 3 cups of water. Bring to a boil, then simmer gently about 20 minutes until the lentils are tender but not mushy. Drain in a colander.
2. While the lentils cook, prepare the other ingredients. In a medium bowl, combine sweet potato slices with 2 teaspoons olive oil, sumac, cumin and paprika. Toss to coat and season with salt to taste. Set aside.
3. Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Cook the minced garlic until fragrant, about 1 minute, taking care not to brown it. Transfer the garlic to a large salad bowl.
4. Using the same skillet, add the seasoned sweet potato. Increase heat to medium-high and sauté until the slices are crispy on the outside and tender inside, about 10 minutes. If they brown too fast before cooking through, reduce the heat to medium. Transfer cooked sweet potato to the salad bowl.
5. Add another teaspoon of olive oil to the skillet. Sauté the chopped green beans until cooked but still crisp, about 7 minutes. Turn off the heat and transfer the beans to the salad bowl.
6. When lentils are drained, add them to the bowl with the sweet potato and green beans. Add chopped parsley and toss gently to combine. Sprinkle crumbled feta on top if using.
7. Mix the dressing by combining lemon juice, 1/4 cup olive oil and apple cider vinegar in a small jar with a lid and shaking vigorously, or whisk in a small bowl. Drizzle the dressing over the salad, taste and adjust seasoning. Serve warm or chilled.