Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad.

This sweet potato and beluga lentil salad is definitely going to be one of those recipes I make on repeat this winter. It’s hearty, colorful, and full of those cozy flavors I crave when the weather turns cold. The roasted sweet potatoes add sweetness, the lentils bring a lovely earthiness, and the cranberries give just the right pop of chewiness. Everything gets tied together with a creamy tahini dressing that makes the whole bowl feel extra comforting. I might even sprinkle in some nuts next time for a little extra crunch.

It’s also a great make-ahead dish, which is always a lifesaver during busy weeks. You can roast the sweet potatoes and cook the lentils in advance, then toss everything together right before serving. And while I love it for lunch or an easy dinner, it also makes a wonderful side for Thanksgiving or Christmas — festive, vibrant, and guaranteed to disappear fast.

Inspired by Downshiftology.

Serves 4.

Ingredients:

• 2 pounds (1 kg) sweet potatoes (2 to 3 potatoes)

• 2 tablespoons extra-virgin olive oil

• ½ teaspoon ground cumin

• ½ teaspoon garlic powder, or 1 garlic clove crushed

• ½ teaspoon paprika

• salt and freshly ground black pepper, to taste

• ½ cup (1 dl) black beluga lentils

• 1 vegetable stock cube

• ½ cup (1 dl) dried unsweetened cranberries

• ¼ cup (½ dl) fresh cilantro, finely chopped (optional)

• ¼ cup (½ dl) italian parsley, finely chopped

• ¼ small red onion, finely chopped

Dressing:

• ¼ cup (½ dl) tahini

• 2 tablespoons Dijon mustard

• 1 tablespoon maple syrup

• 1 tablespoon lemon juice

• 2 to 3 tablespoons water

• 1 garlic clove, minced

• kosher salt and freshly ground black pepper, to taste

Ingredients:

Preheat your oven to 425°F (200°C).

Peel the sweet potatoes and cut them into ½-inch (1-cm) cubes. Place them in a freezer bag.
Add olive oil, cumin, garlic, paprika, salt, and pepper. Shake the bag to coat the cubes evenly.
Spread the sweet potatoes in a single layer on a baking sheet.
Roast for 20–25 minutes, stirring halfway, until tender and lightly caramelized.
Set aside to cool.

Cook the beluga lentils in water with a vegetable stock cube for 20–25 minutes, or according to package instructions.
Drain, drizzle with a little olive oil, and let cool.

Mix the dressing: Whisk together tahini, Dijon mustard, maple syrup, lemon juice, minced garlic, salt, and pepper.
Add water, a little at a time, until the dressing reaches your desired consistency.

In a large bowl, combine the roasted sweet potatoes, cooled lentils, cranberries, red onion, cilantro, and parsley.
Pour about ⅓ of the dressing over the salad and toss gently.
Serve the remaining dressing on the side.

Enjoy!

Roasted Cauliflower in Tahini Dressing

Roasted Cauliflower in Tahini Dressing

One of my favorite vegetables is cauliflower. I love it raw, cooked, baked, and as cauliflower rice.

A few weeks ago I saw this version on a tahini dressing, and thought I had to try it. it didn’t disappoint.

The cauliflower is sprinkled with cumin and roasted in the oven, then placed on top of the dressing, with a topping of parsley, onion and almonds

This is the perfect side for a piece of grilled meat, like lamb or chicken.

Serves 4.

Ingredients:

Roasted cauliflower:

• 1 cauliflower, cut into bouquets

• 4 tablespoons olive oil

• 1 tablespoon cumin

• Sprinkle of salt

Tahini dressing:

• 2 tablespoons tahini

• 6 tablespoons Greek yogurt

• 1 garlic clove,

• 1 tablespoon lemon juice, freshly squeezed

• Salt to taste

Topping:

• 4 tablespoons almonds, roasted and chopped

• 1 handful Italian parsley, chopped

• 1 small onion, finely diced

Directions:

Preheat the oven to 430℉/220℃.

Place cauliflower on a parchment paper lined baking sheet, drizzle olive oil over and sprinkle salt and cumin, mix it so the cauliflower is evenly coated. Roast the cauliflower for 15-20 minutes. You want them to be tender with a bit of a crunchy texture.

Mix the ingredients to the dressing and season additional salt and lemon juice to taste.

Mix the topping in a bowl, and set aside

Spread the dressing on to a serving dish, place the roasted cauliflower on top, adding the topping on last.

Serve immediately.

Enjoy

Danish version:

Bagt blomkål med tahindressing

Ingredienser:

Blomkål:

• 1 blomkål, delt op i buketter

• 4 spsk oliven olie

• 1 spsk spidskommen

• Lidt salt

Tahindressing:

• 2 spsk tahini

• 6 spsk græsk yoghurt

• 1 fed hvidløg

• 1 spsk friskpresset citronsaft

• Salt, efter smag

Topping:

• 4 spsk grofthakkede ristede mandler

• 1 håndfuld bredbladet persille, groft hakket

• 1 lille løg, finthakket

Fremgangsmåde:

Forvarm oven til 220℃.

Blomkål:

Vend blomkålsbuketterne med olivenolie, spidskommen og salt. Kom blomkålen på en bageplade, med bagepapir. Bag blomkålen i 15-20 minutter indtil de er møre med lidt bid, og har fået lidt farve.

Dressing:

Bland alle ingredienserne sammen i en skål, smag til med ekstra salt og citron.

Topping:

Bland ingredienserne sammen.

Kom et godt lag dressing ud på et fad, kom det bagte blomkål ovenpå. Fordel toppingen øverst og server.

Enjoy!