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Sheet Pan Sweet Potato Salad with Lemony Tahini Sauce

Introducing a vibrant and hearty Sheet Pan Sweet Potato Salad, a delightful one-pan meal that comes together in under an hour.
Course Main Course
Diet Gluten Free, Vegetarian
Keyword Chickpeas, cilantro, cucumber, feta cheese, Garlic, lemon, paprika, parsley, Pomegranate, spinach, sweet potato, tahini
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Author Ashley

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 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. 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.