Salads > Salads for Special Diets > Vegan Salads (as main course) > Vegan Grain Bowls with Legumes and Vegetables

Lentil Salad with Roasted Vegetables and Tahini Dressing

This hearty lentil salad features roasted vegetables like sweet potatoes and broccoli, tossed with a creamy tahini dressing. It’s a satisfying and nutritious vegan meal that's perfect for meal prepping.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 1 cup Green or Brown Lentils
  • 3 cups Vegetable Broth
  • 1 medium, peeled and cubed Sweet Potato
  • 2 cups Broccoli Florets
  • 1/2 medium, sliced Red Onion
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons Tahini
  • 2 tablespoons Lemon Juice
  • 1 clove, minced Garlic
  • 2-4 tablespoons, to thin Water
  • 1/4 cup, chopped Fresh Parsley

Cooking the Lentils

Rinse the lentils in a fine-mesh sieve. Combine the lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess liquid.

Roasting the Vegetables

Preheat oven to 400°F (200°C). Toss the sweet potato, broccoli florets, and red onion with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.

Making the Tahini Dressing

In a small bowl, whisk together the tahini, lemon juice, garlic, salt, and pepper. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.

Assembling the Salad

In a large bowl, combine the cooked lentils and roasted vegetables. Pour the tahini dressing over the salad and toss to combine. Sprinkle with fresh parsley.

Serving Suggestions

Serve the salad warm or cold. This salad is also great as a side dish or as a filling for wraps. You can add other roasted vegetables such as carrots or bell peppers.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 160kcal, Protein: 6g, Fat: 7g, Carbohydrates: 18g, Fiber: 6g. These values are estimates and will vary based on specific ingredients used and portion sizes.

Other Considerations for Nutrition

This salad is rich in fiber, protein, and vitamins. Sweet potatoes provide Vitamin A, and broccoli is a good source of Vitamin C. The tahini dressing adds healthy fats and calcium. Adjust the amount of salt and pepper to your liking.

← Keto Mediterranean Salad with Grilled Halloumi Lentil and Roasted Beet Grain Bowl with Balsamic Glaze →

FAQ

  • Can I use canned lentils?

    Yes, you can use canned lentils, but be sure to rinse and drain them thoroughly. Reduce the cooking time accordingly.
  • Can I make this salad ahead of time?

    Yes, you can prepare the salad up to 2-3 days ahead of time. Store it in an airtight container in the refrigerator. The flavors will meld together even more over time.
  • Can I substitute other vegetables?

    Yes, you can substitute other vegetables such as carrots, bell peppers, or zucchini.