Sheet Pan Sweet Potato Salad with Tahini Lime Dressing
Servings 4
Ingredients
- 3-4 sweet potatoes/yams (about 1.5 lbs), cut into wedges, matchsticks, or cubes
- 3 tbsp olive oil, divided
- ¾ tsp kosher salt, divided
- 8 oz green beans, trimmed, halved (about 2 cups)
- 4 boiled eggs, quartered or halved (optional)
- ½ cup walnuts, chopped
- Fresh cilantro, parsley, or basil
- Pickle red onions (optional)*
- Black pepper
For the tahini lime dressing:**
- ½ cup tahini (the runny kind)
- ⅓ cup lime juice
- 3 tbsp water
- 1 tbsp soy sauce or tamari
- 1 tsp toasted sesame oil
- ½ tsp kosher salt
- * If skipping the pickled onions, squeeze wedges of lime all over your salad to a little extra brightness.
- ** The brand and consistency of the tahini you use will make a huge difference in the thickness, so just add water to thin or more tahini to thicken. Always taste and add more salt, lime, or soy sauce if it needs something. You want it to be nice and tangy.
Items you can prep ahead (optional)
- Boil 4 eggs
- Cut 1.5 lbs sweet potatoes into wedges, circles, or cubes
- Trim and halve 8 oz green beans
- Roast sweet potatoes (and green beans)
- Pickle 1 red onion
- Make the dressing
Instructions
- Preheat oven to 425F convection or 450F if you don’t have convection. Line a baking sheet with parchment paper.
- On the baking sheet, add the sweet potatoes, 2 tablespoons oil, and ½ teaspoon salt. Toss to coat, spread into an even layer, and bake for 20-25 minutes, or until they are browned and cooked through (this will depend on how thick/what shape you cut them).
- Toss green beans in remaining 1 tablespoon oil and ¼ teaspoon salt, scatter them over the sweet potatoes, and bake for 5 more minutes or until the green beans have softened but are still crunchy.
- In a jar with a lid or a small bowl add the tahini, lime, water, soy sauce, and salt and shake or whisk to combine. The sauce should drizzle easily. If it seems too thick, add a splash of water to thin it out. Always taste and add more salt or lime if needed.
- You can serve the salad directly on the sheet pan, on a large serving platter, or on each individual plate. However you choose to do it, nestle the eggs into the veggies (if using) and drizzle the dressing generously all over. Top with nuts, herbs, and pickled onions (if using). Sprinkle some kosher or flaky salt and black pepper all over.
- Once your salad is on your plate and ready to eat, drizzle more sauce over top (trust me!).
Notes
Substitutions:
- To make vegan, skip the eggs and add some roasted chickpeas or baked tofu.
- You could also skip the eggs and serve this salad with a side of grilled protein.
- Bulk it up by adding avocado chunks!
Storage:
-
Store leftovers in an airtight container in the fridge:
- Roasted veg: up to 6 days
- Dressing: up to 6 days
- Pickled onions: up to 3 weeks
- Boiled eggs: up to 7 days
Leftovers + Repurposing:
- Warm up leftover salad in the microwave until warmed through. Add the eggs (or other protein). Top with dressing, nuts, herbs, and pickled onions. Squeeze fresh lime all over and sprinkle with salt.
- Add avocado chunks!
- Use leftover sauce to drizzle over veggies, meat, bowls, or salads.
- If the sauce gets too thick, just thin it out with some water and add more salt or lime if needed.