Sheet Pan Sweet Potato Salad with Lemony Tahini Sauce
Sheet Pan Sweet Potato Salad with Lemon Tahini Sauce 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 and 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 smelled to one of my roommates. So I guess that this dish actually has the potential to make your whole apartment building smell good too.
Table of Contents
- Sheet Pan Sweet Potato Salad with Lemony Tahini Sauce Ingredients
- Step 1—Roast the Sweet Potatoes
- Step 2—Add the Chickpeas
- Step 3—Prepare the Lemony Tahini Sauce
- Step 4—Assemble the Sheet Pan Sweet Potato Salad with Lemony Tahini Sauce
- More Filling Salad Recipes
Sheet Pan Sweet Potato Salad with Lemony Tahini Sauce Ingredients
To make this recipe, you will need the following ingredients:
Roasted Sweet Potatoes & Chickpeas
- 2 large (675 grams) sweet potatoes
- 3 tablespoons olive oil
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cinnamon
- 1 large garlic clove, grated
- 335 grams (2 cups) cooked chickpeas
- 1/4 teaspoon sea salt
- Fresh black pepper, to taste
Lemony Tahini Sauce
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 2 teaspoons maple syrup
- 2 tablespoons lemon juice
- Sea salt and fresh black pepper
To Assemble
- 2 large handfuls of baby spinach
- 50 grams (1/4 cup) crumbled feta cheese
- 85 grams (1/2 cup) pomegranate seeds
- 125 grams (1 cup) chopped cucumber
- Chopped fresh cilantro and parsley, to garnish
Step 1—Roast the Sweet Potatoes
Preheat the oven to 400°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.
Step 2—Add the Chickpeas
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.
Step 3—Prepare the Lemony Tahini Sauce
While the potatoes and chickpeas are roasting, whisk together the lemony tahini sauce ingredients in a small bowl until emulsified. Set aside.
Step 4—Assemble the Sheet Pan Sweet Potato Salad with Lemony Tahini Sauce
At 40 minutes, remove the potatoes and chickpeas from the oven. Add the feta cheese to the sheet pan along with the spinach, pomegranate, cucumber, and herbs, creating layers of the different ingredients.
Drizzle the lemony tahini sauce over the vegetables, toss, and serve the salad warm. The salad can also be stored in the fridge for up to four days to enjoy as an on-the-go lunch or dinner.
More Filling Salad Recipes
If you loved this Sheet Pan Sweet Potato Salad with Lemony Tahini Sauce recipe, make sure to try these other easy salads:
Chickpea Salad with Charred Lemon & Asparagus
Easy Kale Salad with Sweet Potatoes, Dates, & Pistachios
If you make this recipe, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Sheet Pan Sweet Potato Salad with Lemony Tahini Sauce
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
Ingredients
Roasted Sweet Potatoes
- 2 large sweet potatoes, chopped (675 grams)
- 3 tablespoons olive oil
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1 garlic clove, grated
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- Fresh black pepper, to taste
- 335 grams cooked chickpeas (2 cups)
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
- 2 large handfuls baby spinach
- 50 grams crumbled feta cheese (1/4 cup)
- 85 grams pomegranate seeds (1/2 cup)
- 125 grams chopped cucumber (1 cup)
- Chopped fresh cilantro and flat-leaf parsley, to garnish
Instructions
Roasted Sweet Potatoes
- Preheat the oven to 400°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 until emulsified. Set aside.
To Assemble
- At 40 minutes, remove the potatoes and chickpeas from the oven. Add the feta cheese to the sheet pan along with the spinach, pomegranate, cucumber, and herbs, creating layers of the different ingredients.
- Drizzle the lemony tahini sauce over the vegetables, toss, and serve the salad warm. The salad can also be stored in the fridge for up to four days to enjoy as an on-the-go lunch or dinner.
