This Roasted Lentil Potato Salad is the ultimate lazy vegan sheet pan dinner. Cooks in 30 minutes and is then dressed with a creamy maple mustard dressing.
One of the biggest barriers to cooking for ourselves is chopping. I actually know this because it is the thing that I hear the most in my comments and even when counseling individuals. In fact, I was also a chopping hater and there are still times even now when I will not make a recipe because it has too much chopping.
So, on those days I will use prechopped veggies like in this Mushroom Fried Rice or I’ll prioritize recipes with minimal chopping like this one. Just chopping squash and some optional parsley if you want it. Everything else just goes on a sheet pan to roast. It’s perfection.
Why You’ll Love this Vegan Sheet Pan Dinner
- Everything is cooked on a sheet pan with minimal prep required!
- Cooks in 30 minutes.
- Easy to customize to your preference with lots of examples provided.
- Balanced with complex carbs, plant-protein and antioxidant rich veggies.
- Vegan, gluten-free, soy-free and nut-free for those dealing with allergies.
Key Ingredients and Substitutions
- Potatoes: Use baby potatoes. They are the perfect small size for roasting and will save you some chopping.
- Lentils: Smaller lentils like French lentils or black lentils work the best as they hold their shape well. If cooking lentils fresh, just make sure not to overcook them. They should be tender and not mushy.
- Squash: I used both zucchini and summer squash, but you can swap this vegetable with broccoli, cauliflower or even asparagus.
- Mustard: Dijon mustard is best for both coating your veggies and using in the dressing.
- Plant-Based Yogurt: Make sure your yogurt is plain. There are a number of great plant-based yogurts that should work with this, so use your favorite brand. I normally use Forager’s Cashew Based Yogurt for dressings like this.
- Thyme: I used dry thyme, but fresh thyme works wonderfully. You can also try dill.
- Garlic: Use whole cloves. You can sub for some garlic powder. Just add the amount that you normally use to your liking.
- Maple Syrup: This is our honey substitute, but you can use agave or brown rice syrup based on your preference.
- Apple Cider Vinegar: For some extra tang, but can be substituted for white wine vinegar or red wine vinegar.
- High Heat Oil: Since we are roasting at a high heat, use high heat oils as appropriate. I like avocado oil or sunflower oil.
How to Make Roasted Lentil Potato Salad
Start by mixing the mustard oil mixture together in a small bowl. Coat the potatoes with half the mixture and place on a baking sheet and bake for 15 minutes.
Cut and coat the squash into 1/2 inch slices and coat with half of the remaining sauce and place on half of another sheet pan. Repeat with the lentils and remaining sauce then place on the other half of the sheet pan. Place this sheet pan into the oven to roast with the potatoes for another 15 minutes.
Prepare the maple mustard dressing while you wait for the veggies and set aside. Once the timer goes off, set the oven to broil for 2 extra minutes. Now plate everything. Add potatoes, lentils and squash to a plate. Drizzle with the dressing and extra herbs if desired.
- Make sure your baby potatoes aren’t too big. They should be about ping pong ball sized. If really large, you may need to increase the cooking time and roast until you can pierce it easily with a fork.
- Broil your potatoes and veggies for 2 minutes. This short period of high heat will help to brown the edges of your veggies a little more. Totally optional, but I love the extra browning it provides.
- Adjust the flavor of the dressing based on your preference. Feel free to add more maple syrup if your yogurt or vinegar makes this too tangy. Or add a smaller amount of specific
Frequently Asked Questions
Just store the dressing separately from the base of the salad in separate airtight containers. When ready to serve or enjoy, just drizzle the dressing overtop. The salad will keep for up to 4 days while the dressing will keep up to 5 days.
This can be served immediately after cooking. However, you can definitely store leftovers and serve it cold for meals throughout the week.
Cooling starches helps to increase the amount of resistant starches found in certain carbohydrate containing foods like potatoes and rice. Resistant starches are a type of carbohydrate that doesn’t get digested by the small intestine, but instead becomes food for your gut microbiome. This type of carbohydrate is associated in a more controlled release of glucose in the blood stream, which may be of interest for those trying to manage their diabetes. An important note, while resistant starches can provide this benefit, making sure you’re eating carbohydrates in balance with protein and/or fats is beneficial enough in creating a similar form of blood glucose control.
Variations to Try
There are many ways you can change up this salad. I’m going to share some of my favorites, but definitely let me know in the comments what you love to throw into the mix.
Swap Your Protein Choice
- Tofu: Cube then coat with some cornstarch and the oil mixture. Place in the oven for 25 minutes or until golden.
- Chickpeas: Preheat oven to 375F. Dry off your chickpeas using a clean kitchen towel and coat with remaining ingredients. Roast for 20-25 minutes.
Different Veggie Ideas
- Broccoli: Cut into bite size pieces.
- Cauliflower: Cut into bite size pieces, cut side down.
- Asparagus: Remove the woody stem and roast whole or roughly chop.
- Brussel Sprouts: Cut in half and roast cut side down.
- Carrots: Use roasting carrots or roughly chop.
- Peas: No need to roast. If using frozen, just make sure to thaw before throwing it in at the end.
Play with Toppings and Flavor
More Vegan Sheet Pan Dinner Ideas
- Sheet Pan Maple Soy Glazed Tofu and Noodles
- Sheet Pan Roasted Garlic and Herb Chickpeas
- Sheet Pan Cashew Tofu
- Sheet Pan Sweet Chili Chickpeas
- Tahini Ranch Tofu Sheet Pan
- Smoky Sweet Potato and Chickpea Sheet Pan
Roasted Lentil Potato Salad
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
This herby Roasted Lentil Potato Salad is the ultimate lazy vegan sheet pan dinner. Cooks in 30 minutes and is then dressed with a creamy maple mustard dressing.
Roasted Vegetables and Lentils
- 2 tbsp avocado oil
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 tsp dry thyme
- 2 cloves garlic, crushed or finely minced
- Salt and pepper
- 1 lb baby potatoes, washed well
- 1–2 summer squash or zucchini
- 1, 15 oz can or 1 1/2 cups cooked French lentils, rinsed and drained well
Maple Mustard Dressing
- 3 tbsp plain unsweetened plant based yogurt
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1/2 tbsp apple cider vinegar (or more to taste)
- 1 clove garlic, crushed or finely minced
- Preheat oven to 425F. In a small bowl combine the oil, mustard, syrup, thyme, and garlic and mix well. To a large mixing bowl, add your clean potatoes and half the oil mixture. Toss to coat and place on a baking tray, season with a pinch of salt and pepper then place in the oven for 15 minutes on the top rack.
- As the potatoes cook, cut your zucchini and place into the same mixing bowl. Toss with half the remaining dressing and place on a separate large sheet pan on one side. Add the lentils to the bowl, toss with the remaining oil mixture and then place on the opposite side of the sheet pan. Spread everything out so it is in a single layer.
- When the 15 minutes are up, place the tray of vegetables and lentils in the oven and roast for an additional 15 minutes. Before removing the trays from the oven, set the oven to broil and roast for 2 minutes.
- As everything is roasting, make your dressing by combining all the dressing ingredients in a bowl or jar. To assemble, plate your potatoes, top with the vegetables and lentils and drizzle on the maple mustard dressing.
Make sure your baby potatoes aren’t too big. They should be about ping pong ball sized. If really large, you may need to increase the cooking time and roast until you can pierce it easily with a fork.
Broil your potatoes and veggies for 2 minutes. This short period of high heat will help to brown the edges of your veggies a little more. Totally optional, but I love the extra browning it provides.
Adjust the flavor of the dressing based on your preference. Feel free to add more maple syrup if your yogurt or vinegar makes this too tangy. Or add a smaller amount of specific
Keywords: roasted lentils, roasted potato salad, roasted lentil potato salad
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