Tahini Mustard Sweet Potato Lentil And Arugula Salad Recipes

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TAHINI MUSTARD SWEET POTATO, LENTIL, AND ARUGULA SALAD



Tahini Mustard Sweet Potato, Lentil, and Arugula Salad image

This lentil tahini sweet potato salad is bursting with flavor, texture, and plant-powered nutrition! Made with roasted sweet potatoes, juicy cherry tomatoes, lentils for protein, and a bold, mustardy tahini dressing.

Provided by Gena Hamshaw

Categories     Appetizer     main     Salad     side

Time 1h

Number Of Ingredients 12

1 tablespoon avocado oil ((or another neutral vegetable oil))
2 large sweet potatoes, cubed ((about 1lb/454g))
2/3 cup brown, green, or black lentils
4 cups packed baby arugula
1 cup cherry or grape tomatoes, halved
2 tablespoons tahini
1 1/2 tablespoons water
2 tablespoons apple cider vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon maple or agave syrup
1/4 teaspoon fine salt
freshly ground black pepper to taste

Steps:

  • Preheat your oven to 400F and line a baking sheet with parchment. Toss the cubed sweet potato in oil and place them on the baking sheet. Transfer the sheet to the oven. Roast the sweet potatoes for 35-40 minutes, stirring once halfway through, or until the sweet potatoes are tender and crispy at the edges.
  • While the potatoes roast, bring a pot of water to boil. Add the lentils and cook for 20-30 minutes, or until the lentils are tender but not mushy. Drain the lentils. (If you're using pre-cooked/canned lentils, you can skip this step.)
  • Whisk together the tahini, water, vinegar, mustard, maple syrup, and salt.
  • Place the roasted sweet potatoes, cooked lentils, tomatoes, and arugula into a large mixing bowl. Add the dressing. Toss well to combine. Taste the salad and add a pinch of salt if desired and black pepper to taste. Serve the recipe on its own or with whole grain toast or crackers.

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