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Moroccan Lentil and Sweet Potato Salad with Creamy Parsley-Tahini Dressing
Ali Segersten (author)
This main dish salad makes a great meal prep recipe for the weekend! You can create salad jars by layering the dressing, lentils, sweet potatoes, and salad in wide mouth quart jars. Keep them in the fridge so they're ready to take with you to school or work during the week.
Ingredients
Lentils
1 cups
black beluga lentils
½ teaspoons
ground cumin
2 cloves
garlic
peeled
¼ teaspoons
sea salt
4 cups
water
Sweet Potatoes
2 medium
sweet potatoes
peeled and cubed
2 tablespoons
extra virgin olive oil
1 teaspoons
paprika
½ teaspoons
ground coriander
¼ teaspoons
ground cumin
¼ teaspoons
turmeric powder
¼ teaspoons
ground cardamom
¼ teaspoons
cayenne pepper
¼ teaspoons
sea salt
Salad
1 large heads
romaine lettuce
chopped
1 small
English cucumbers
sliced
½ small
red onions
sliced
Dressing
1 cups
parsley
1 cloves
garlic
peeled
¼ cups
sesame tahini
¼ cups
extra virgin olive oil
3 tablespoons
water
3 tablespoons
lemon juice
½ teaspoons
sea salt
