Sheet Pan Sweet Potato Salad with Lemony Tahini Sauce
Introducing a vibrant and hearty Sheet Pan Sweet Potato Salad with Lemon Tahini Sauce, a delightful one-pan meal that comes together in under an hour. Full of nourishing and filling ingredients, this salad is a perfect vegetarian dinner or make-ahead meal.
Servings 4 people
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.