Roasted Sweet Potato Salad with Tahini Dressing
Roasted Sweet Potato Salad with Tahini Dressing is a vibrant, wholesome dish featuring caramelized sweet potatoes, crisp greens, and a creamy, lemony tahini dressing. It’s a satisfying plant-based meal or hearty side perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Middle Eastern-Inspired
- Diet: Vegan
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp smoked paprika (optional)
- 4 cups mixed greens or arugula
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted pumpkin seeds or chopped nuts
- For the tahini dressing:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 1 clove garlic, minced
- 2–4 tbsp water, to thin
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Meanwhile, whisk together tahini, lemon juice, maple syrup, garlic, salt, and pepper. Add water 1 tablespoon at a time until desired consistency is reached.
- In a large bowl or platter, layer greens, roasted sweet potatoes, red onion, and parsley.
- Drizzle with tahini dressing and sprinkle with pumpkin seeds or nuts before serving.
Notes
- Serve warm or at room temperature.
- Add chickpeas or quinoa for extra protein.
- Roasted carrots or beets make great additions.
- Dressing can be made ahead and stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 8g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg