Sweet Potato Lentil Salad with Kohlrabi & Tahini Dressing (Oil-Free)
This vegan sweet potato lentil salad with roasted kohlrabi, pear, and creamy tahini dressing is a true fall favorite — colorful, nourishing, and packed with flavor. It’s completely oil-free, loaded with nutrients, and works beautifully as a light lunch or a hearty side dish.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 3-4 servings
Ingredients
For the Roasted Vegetables
- 2 medium sweet potatoes (~1 lb / 500 g), peeled and diced (~3 1/2 cups)
- 1 large kohlrabi (~12 oz / 350 g), peeled
- 1 tsp sweet paprika
- 1 tsp salt
- Black pepper to taste
- 1–2 tbsp aquafaba (liquid from canned chickpeas) or water
For the Salad
- ½ cup (100 g) dry Beluga lentils
- 3 oz (80 g) lamb’s lettuce (about 3 packed cups)
- 1–2 ripe pears
- ½ cup (50 g) sliced almonds
- ¾ cup (100 g) pomegranate seeds
For the Tahini Dressing
- ¼ cup (60 g) light tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 small garlic clove (optional)
- ¼ tsp salt
- 3–4 tbsp cold water, as needed
Instructions
- Roast the Vegetables: Preheat oven to 365°F (185°C).
- Cut sweet potatoes and kohlrabi into bite-sized cubes. In a large bowl, mix aquafaba with paprika, salt, and pepper. Toss with the vegetables until evenly coated. Spread onto a baking sheet and roast for 30–40 minutes, until golden and tender.
- Cook the Lentils: While the vegetables roast, cook the Beluga lentils in lightly salted water according to package instructions (about 25 minutes). Drain and let cool slightly.
- Make the Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and garlic (if using). Gradually add cold water until smooth and creamy but still pourable.
- Prep the Toppings: Toast sliced almonds in a dry skillet over medium heat until lightly golden.
- Wash and dry the lettuce thoroughly. Slice the pear just before assembling (to prevent browning). Remove pomegranate seeds if using a whole fruit.
- Assemble the Salad: In a large bowl, combine lettuce, lentils, roasted vegetables, pear slices, almonds, and pomegranate seeds. Drizzle with tahini dressing and gently toss.
- Enjoy slightly warm or chilled.