Get ready to embark on a culinary adventure that will tantalize your taste buds and revolutionize your salad experience! This tahini mustard sweet potato lentil arugula salad isn't just a dish—it's a vibrant, nutrient-packed masterpiece that combines the earthy richness of roasted sweet potatoes, protein-packed lentils, and peppery arugula, all unified by a creamy, tangy tahini mustard dressing that will make your palate dance with joy.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 sweet potatoes, diced
- 1 cup lentils, cooked
- 2 cups arugula
- 2 tablespoons tahini
- 1 tablespoon mustard
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 400°F (200°C). This will ensure that your sweet potatoes roast evenly and develop a nice caramelization.
- While the oven is heating, prepare the sweet potatoes. Peel and dice the sweet potatoes into approximately 1-inch cubes to ensure even cooking.
- Spread the diced sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat the sweet potatoes evenly.
- Once the oven is preheated, place the baking sheet in the oven and roast the sweet potatoes for about 25 minutes, or until they are tender and slightly golden, stirring halfway through for even cooking.
- While the sweet potatoes are roasting, prepare the lentils if they are not already cooked. Rinse 1 cup of lentils under cold water, then cook them in a pot with 3 cups of water. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes, or until tender. Drain any excess water and set aside.
- In a small bowl, combine the tahini and mustard. Mix well until smooth. If the mixture is too thick, you can add a tablespoon of water to achieve your desired consistency.
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly.
- In a large mixing bowl, combine the cooked lentils, roasted sweet potatoes, and arugula. Gently toss to combine all the ingredients.
- Drizzle the tahini mustard dressing over the salad mixture and toss gently to coat everything evenly. Adjust the seasoning with additional salt and pepper to taste.
- Serve the salad warm or at room temperature. Enjoy your tahini mustard sweet potato lentil arugula salad as a nutritious and delicious meal!
Tips
- For maximum flavor, ensure your sweet potatoes are cut into uniform 1-inch cubes to guarantee even roasting.
- Use freshly cooked or slightly warm lentils to enhance the salad's overall temperature and texture.
- Don't overdress the salad—add the tahini mustard dressing gradually to control the moisture level.
- For extra crunch, consider adding toasted pine nuts or pumpkin seeds as a garnish.
- This salad tastes even better the next day, so don't be afraid to make it in advance for meal prep!
Nutrition Facts
Calories: 195kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
