• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipe Index
  • Free Ebook
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Salads » Vegan Sweet Potato Salad with Tahini Dressing

    Vegan Sweet Potato Salad with Tahini Dressing

    Published: Aug 9, 2018 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan sweet potato salad

    Vegan sweet potato salad topped with tahini dressing in a wooden salad bowl.

    Sometimes a salad is a side dish, and sometimes it’s the main event. In the case of this vegan sweet potato salad it’s definitely the main event.

    It’s super filling and satisfying and you can absolutely call it dinner. A very delicious and healthy dinner too.

    And it’s super simple and pretty quick too.

    Sliced sweet potatoes in a silver bowl with a wooden spoon. Sliced sweet potatoes on a parchment lined baking tray ready to go into the oven.

    To start with you peel and slice some sweet potatoes. If your sweet potatoes are very large, you may want to cut the rounds in half so you don’t have huge rounds, but in the case of our sweet potatoes, they were quite small, so as you can see the rounds were a perfect size.

    Throw them into a big bowl and add some olive oil, salt and pepper, onion powder and garlic powder, smoked paprika and cayenne pepper and toss so that all the pieces are lightly covered.

    Then place onto a parchment lined baking tray and place into the oven and bake for 30 minutes.

    Chopped cilantro, black beans, sliced olives and sundried tomatoes in a white mixing bowl with a spoon. Tahini salad dressing in a glass jug.

    While your sweet potato is baking, you prepare the rest of the salad ingredients. A simple mix of black beans, green olives, chopped cilantro, sundried tomatoes and a little salt and pepper. Toss that up in a bowl.

    Prepare your salad dressing, in this case we used our tahini salad dressing which is a perfect flavor blend with this salad!

    Grab a bag of mixed lettuce leaves, and slice some avocado and you’re ready to assemble that salad as soon as the sweet potato comes out of the oven.

    Vegan sweet potato salad topped with tahini dressing in a wooden salad bowl.

    This isn’t a salad that you want to toss up in a giant salad bowl, because the sweet potato will tend to break up and then the overall look won’t be that appealing.

    So you can arrange everything in a salad bowl and then carefully dish up for everyone, or just dish onto individual plates from the start.

    Vegan sweet potato salad on a white plate. Vegan sweet potato salad topped with tahini dressing on a white plate.

    So I think you are really going to love this vegan sweet potato salad! It is:

    • Fresh
    • Colorful
    • Flavorful
    • Topped with tahini dressing
    • Quick and easy
    • Healthy

    Serve immediately and enjoy super fresh.

    Vegan sweet potato salad topped with tahini dressing. Vegan sweet potato salad topped with tahini dressing on a white plate.

    So leave us a comment and let us know what you think of this vegan sweet potato salad! Please rate the recipe too, thanks!

    For more delicious vegan salad recipes, check out these options:

    1. Vegan Potato Salad
    2. Vegan Quinoa Salad
    3. Vegan Pasta Salad
    4. Black Bean and Corn Salad
    5. Roasted Butternut Squash Salad
    6. Vegan Kale Salad

    Sign up to our email list while you’re here, we’ll send you a fabulous dinner recipes ebook containing 10 awesome recipes (entirely free) and you’ll stay updated with all the latest recipes posted to the blog.

    Vegan sweet potato salad topped with tahini dressing on a white plate.

    Vegan sweet potato salad drizzled with tahini dressing on a white plate.

    Vegan Sweet Potato Salad

    Fresh and colorful vegan sweet potato salad topped with a delicious tahini dressing. This salad can be served either as a side dish or as the main event!
    5 from 5 votes
    Print Pin Rate
    Course: Entree, Gluten-Free, Salad, Savory
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 584kcal
    Author: Alison Andrews

    Ingredients

    For the Roasted Sweet Potatoes:

    • 5 Medium Sweet Potatoes (2.2 pounds / 1kg) Peeled and sliced into rounds
    • 1 Tbsp Olive Oil
    • ½ tsp Sea Salt
    • ½ tsp Ground Black Pepper
    • ½ tsp Onion Powder
    • ½ tsp Garlic Powder
    • ½ tsp Smoked Paprika
    • ¼ tsp Cayenne Pepper

    For the Black Bean and Cilantro Mix:

    • 12 Green Olives Pitted
    • 15 ounce Can Black Beans Drained, or 1 and ½ cups Cooked Black Beans
    • ½ cup Cilantro Chopped
    • 10 Sun Dried Tomatoes
    • Sprinkle Salt and Pepper

    For the Salad:

    • 8 cups Mixed Lettuce (300g) or Mixed Salad Greens
    • 1 Medium Avocado Sliced

    For the Tahini Dressing:

    • 1 Recipe Tahini Salad Dressing
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 390°F (200°C).
    • Peel and slice the sweet potatoes and add to a bowl with the olive oil, salt, pepper, onion powder, garlic powder, smoked paprika and cayenne pepper and toss together so that all the pieces of sweet potato are lightly coated.
    • Transfer to a parchment lined baking tray and spread them out evenly.
    • Place into the oven to bake for 30 minutes.
    • While the sweet potato is baking, prepare the rest of your salad ingredients.
    • Slice the olives and the sun dried tomatoes, chop the cilantro and add to a bowl with the black beans and a sprinkle of salt and pepper. Toss together.
    • Wash your mixed lettuce greens and peel and slice your avocado.
    • When the sweet potatoes are cooked assemble the plates of salad with salad greens on the bottom, then the black bean and cilantro mix, then sweet potato slices, avocado slices and top with a drizzle of tahini dressing.
    • Alternatively, you can place it all in a big salad bowl, but be careful when you dish up so that you don't break up the sweet potato.

    Notes

    1. The nutritional information includes the tahini dressing.

    Nutrition

    Serving: 1Serve | Calories: 584kcal | Carbohydrates: 82.9g | Protein: 14.5g | Fat: 24g | Saturated Fat: 3.2g | Sodium: 1094mg | Fiber: 20.7g | Sugar: 15.6g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Energy Balls
    Vegan German Chocolate Cake »
    3.2K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sussie says

      February 13, 2020 at 2:58 pm

      So tasty! ????5 stars

      Reply
      • Alison Andrews says

        February 13, 2020 at 3:51 pm

        Thanks so much Sussie! 🙂

        Reply
    2. Jessica says

      May 06, 2019 at 10:52 am

      Love sweet potato!! this is amazing.5 stars

      Reply
    3. Leanne McGee says

      August 20, 2018 at 11:46 pm

      This turned out great! It was beautiful and delicious!
      We were so full when we finished!5 stars

      Reply
      • Alison Andrews says

        August 21, 2018 at 8:24 am

        Awesome Leanna, yes it’s so filling and satisfying! Thanks so much for sharing! 🙂

        Reply
    4. Anna Andrews says

      August 10, 2018 at 11:23 am

      Super healthy, full of flavour!5 stars

      Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Father's Day Recipes

    • Vegan Biscoff Cupcakes
    • Vegan Biscoff Brownies
    • Vegan Peanut Butter Blossoms
    • Vegan Biscoff Cake
    • Vegan Carrot Muffins
    • Vegan Buttermilk Pancakes

    See ALL Father's Day Recipes →


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!