Half-Baked Sweet Potato and Black Lentil Salad with Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty salad combining half-baked sweet potatoes and tender black lentils, dressed in a creamy tahini and lemon dressing with fresh herbs. This mediterranean-inspired salads (vegetarian) ready in about 55 minutes blends whole medium sweet potatoes, black beluga lentils (dry), water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 2 Mediterranean cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Pierce 2 medium sweet potatoes with a fork and place on a baking sheet. Bake for 40 minutes until tender but still firm enough to hold shape. Remove and let cool.
  2. Step 2: While sweet potatoes bake, rinse 1/2 cup dry black beluga lentils and combine with 1 1/2 cups water in a small saucepan. Bring to a boil, then reduce to a simmer and cook uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water.
  3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 3 tbsp water gradually to reach a smooth, pourable consistency.
  4. Step 4: Cut baked sweet potatoes in half lengthwise, then dice each half into 1-inch cubes. In a large bowl, combine the sweet potato cubes, cooked lentils, and 1/4 cup chopped fresh parsley.
  5. Step 5: Pour the tahini dressing over the sweet potato and lentil mixture and gently toss to coat all ingredients evenly.
  6. Step 6: Serve the salad slightly warm or at room temperature as a nutritious, filling vegetarian meal.

Equipment for this recipe

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Frequently asked questions

How long does Half-Baked Sweet Potato and Black Lentil Salad with Tahini Dressing take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Half-Baked Sweet Potato and Black Lentil Salad with Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Half-Baked Sweet Potato and Black Lentil Salad with Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Baked Sweet Potato and Black Lentil Salad with Tahini Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Half-Baked Sweet Potato and Black Lentil Salad with Tahini Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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