Sheet Pan Sweet Potato Salad with Lemony Tahini Sauce
At the end of the winter semester when I was in the thick of group projects and was bouncing between group meetings I had one evening where my meetings went well past 10pm. Between meetings, I scored the pantry and fridge looking for something I could throw together as a quick sheet pan meal to eat for dinner. I threw a couple sweet potatoes in the oven to roast while I worked and then tossed in various odds and ends that I had on hand. The result was a surprisingly delicious combination of flavours. I wrote a quick note of what ingredients I had used so I could recreate it another time when I was less busy.
I have since made this Sheet Pan Sweet Potato Salad recipe many times and added in some delicious additions – cue lemony tahini sauce! This is a super easy sheet pan meal to throw together. It can be eaten warm or can be stored in the fridge for up to four days to serve as a grab-and-go meal. A nice little bonus with this recipe is that the spices on the sweet potatoes smell phenomenal while they are baking, so you get a tasty dish andΒ a nice smelling home out of it, win-win! In fact, one of the first few times I made this dish coincided with a move-in date in my apartment building and one of the people moving furniture in the hallway commented on how nice the hallway smelt to one of my roommates. So I guess that this dish actually has the potential to make your whole apartment building smell good too.
I love the goat feta cheese in this salad, it’s especially delicious when you mix it in as soon as the potatoes come out of the oven. That being said, the cheese can be left out for a vegan-friendly version of this recipe that is just as good. π
I hope you enjoy it!
xx
Ashley
Sheet Pan Sweet Potato Salad with Lemony Tahini Sauce
Ingredients
Roasted Sweet Potatoes
- 5 cups chopped sweet potatoes (approximately 2 medium)
- 3 tablespoons olive oil
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1 garlic clove, grated
- 1/2 teaspoon cinnamon
- sea salt + black pepper
- 2 cups cooked chickpeas
Lemony Tahini Sauce
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 2 teaspoons maple syrup
- 2 tablespoons lemon juice
- sea salt + pepper, to taste
To Assemble
- 1/4 cup crumbled goat feta cheese
- 2 large handfuls spinach
- 1/2 cup pomegranate seeds
- 1 cup chopped cucumber
- 1/4 cup chopped cilantro
- 1/4 cup chopped flat leaf parsley
Instructions
Roasted Sweet Potatoes
- Preheat the oven to 400Β°F and line a baking sheet with parchment. In a bowl, whisk together the olive oil, spices, grated garlic, sea salt and black pepper. Toss the chopped sweet potatoes in this, reserving the bowl for the chickpeas, then transfer to the prepared baking sheet. Roast for 20 minutes.
- While the sweet potatoes are roasting toss the chickpeas in the same bowl that you tossed the potatoes in to use up any residual marinade. After the sweet potatoes have been baking for 20 minutes, add the chickpeas to the sheet pan and give it a good toss. Return the pan to the oven and bake for a further 20 minutes.
Lemony Tahini Sauce
- While the potatoes and chickpeas are roasting, whisk together the tahini sauce ingredients in a small bowl. Set aside.
To Assemble
- At 40 minutes, remove the potatoes and chickpeas from the oven. Add the goat cheese to the sheet pan along with the spinach, pomegranate, cucumber, and herbs, creating layers of the different ingredients.
- Drizzle on the lemony tahini sauce and serve the salad warm. It can also be stored in the fridge for up to four days to enjoy as an on-the-go lunch or dinner.