SWEET POTATO SALAD

Ingredients

• 2 lb Sweet Potatoes (peeled and diced into ½‑inch cubes)
• 2 Tbsp Olive Oil (for tossing sweet potatoes)
• 0.5 tsp Ground Cumin
• 0.5 tsp Garlic Powder
• 0.5 tsp Paprika
• 0.5 cup Green Lentils (rinsed; dry weight)
• 0.5 cup Dried Unsweetened Cranberries
• 0.25 cup Red Onion (finely chopped)
• 0.25 cup Fresh Parsley (finely chopped)
• 0.25 cup Fresh Cilantro (finely chopped)
• 0.25 cup Tahini
• 2 Tbsp Dijon Mustard
• 1 Tbsp Maple Syrup
• 1 Tbsp Lemon Juice (freshly squeezed)
• 3.5 Tbsp Water (adjust for desired dressing consistency)
• 1 Garlic Clove (minced)
• to taste Salt
• to taste Ground Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 425°F and allow it to fully preheat.

   Time: PT10M

   Temperature: 425°F

2. Dice Sweet Potatoes

   Peel the sweet potatoes, slice into rounds, stack a few rounds, and dice into roughly ½‑inch cubes.

   Time: PT10M

3. Season Sweet Potatoes

   Place the diced sweet potatoes in a mixing bowl. Add 2 Tbsp olive oil, ½ tsp ground cumin, ½ tsp garlic powder, ½ tsp paprika, and salt and pepper to taste. Toss until evenly coated.

   Time: PT5M

4. Roast Sweet Potatoes

   Spread the seasoned cubes in a single layer on a baking sheet. Roast for 30‑35 minutes, stirring once halfway through.

   Time: PT35M

   Temperature: 425°F

5. Cook Lentils

   While the potatoes roast, bring a medium pot of water to a boil. Add ½ cup rinsed green lentils, reduce to a low simmer, cover, and cook 15‑20 minutes until tender but still firm‑centered.

   Time: PT20M

6. Drain Lentils

   Pour the cooked lentils into a strainer and let them drain completely.

   Time: PT2M

7. Prep Remaining Veggies & Herbs

   Finely chop ¼ cup red onion and ¼ cup each of fresh parsley and cilantro.

   Time: PT5M

8. Make Maple Mustard Tahini Dressing

   In a small bowl whisk together ¼ cup tahini, 2 Tbsp Dijon mustard, 1 Tbsp maple syrup, 1 Tbsp lemon juice, 1 minced garlic clove, and a pinch of salt and pepper. Add 3‑4 Tbsp water gradually, whisking until the dressing becomes smooth and creamy.

   Time: PT5M

9. Assemble Salad

   In a large serving bowl combine the roasted sweet potatoes, drained lentils, ½ cup dried cranberries, chopped red onion, parsley, and cilantro. Toss gently to distribute evenly.

   Time: PT5M

10. Dress and Serve

    Drizzle about one‑third of the dressing over the salad, toss to coat, and serve the remaining dressing on the side for guests to add as desired.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

10g

Carbohydrates

64g

Fat

15g

Fiber

10g