Charred Corn and Sweet Potato Salad with Balsamic Tahini (Vegan High-Protein)

This Charred Corn and Sweet Potato Salad with Balsamic Tahini is light, nourishing and so delicious, packed with protein, good-for-you seasonal ingredients and takes less than 30 minutes to make.

It’s summer which means its corn season and I just love an excuse to jazz up fresh corn (although you can use tinned corn if making this out of season) as it’s so sweet and crunchy and works so well in salads to add a pop of colour. The rest of the recipe is made up of delicious protein-rich lentils (we use pre-cooked to make this recipe quicker and easier to make), delicious roasted sweet potatoes, some kale, cucumber, avocado and the dreamiest balsamic tahini dressing.

Why will I love this recipe?

I am obsessed with this salad, it’s the best:

• Light, wholesome and nourishing
• Sweet, crunchy, tangy and earthy
• Packed with good-for-you ingredients
• High in protein and fibre
• High in vitamins and minerals
• Naturally vegan, egg-free and dairy-free
• Naturally gluten-free and nut-free
• Easy and quick to make
• Great for meal prep
• Delicious to make for picnics, BBQs and gatherings
• Vibrant, tasty and delicious

If you already love the sound of this salad then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The recipe uses simple wholesome ingredients and you can shop my favourites in the “shop the recipe” section below.

For the roasted vegetables:

• Sweet potato: I love sweet potatoes in salads and to make this more fun, I thinly sliced them using a mandolin (or you can use a sharp knife). If you prefer, you can cube it, instead.
• Fresh corn: corn on the cob or an ear of corn work best for this recipe as it’s fresher and crispier. Carefully slice the corn from the cob and use this, or if using tinned, drain the tin and make sure to pat the sweetcorn as dry as you can.
• Tajin seasoning, salt and pepper: this is a chilli-lime seasoning that I love adding to vegetables to add tons of flavour. You can find it online in the UK and I think it’s quite readily available in America. If not, use some smoked paprika.
• Olive oil: use good quality olive oil for the best flavour.

For the dressing:

• Runny smooth tahini: the better the quality of tahini, the better the overall taste and texture of the dressing. If you are out of tahini, try almond, cashew or sunflower seed butter.
• Balsamic glaze: this adds the rich delicious and tangy balsamic flavour to the dressing. Balsamic glaze is thicker and stickier than regular balsamic vinegar, so do try to use the glaze where you can.
• Lemon juice: for tang (lime would also work or apple cider vinegar at a pinch).
• Coconut yoghurt: for a creamy textured dressing, I always add a spoon or two of thick, delicious Cocos Organic yoghurt which is my go-to. It’s great for gut health and tastes amazing. Make sure your yoghurt is unsweetened and good quality.
• Garlic: for a punch of flavour.

For the rest of the salad:

• Kale: I love adding kale to all my salads, it is so good for you, full of nutrients and is a sturdy base for salads. Make sure to massage it with a little salt and lemon (or olive oil or apple cider vinegar) to break down the leaves, making them easier to chew and digest.
• Pre-cooked lentils: this makes the recipe quicker and easier to make. I use the pre-cooked puy and green lentils in a pouch or you can get them from a tin or cook your own (note that the weight you need of lentils is the cooked weight).
• Fresh herbs: I like to use parsley or coriander but fresh mint would also be so good or chives.
• Cucumber: for crunch and freshness.
• Avocado: no salad is complete without some sliced avocado.
• Pomegranate, pink pickles, flaked almonds: these are all extras that add that final wow factor to the dish, but if you don’t have any, you can still make this recipe and it’s amazing. To make your own quick pickled onions, see my recipe here.

This is gluten-free and nut-free?

Yes this is naturally gluten-free and nut-free (tahini is made from sesame seeds) although skip the flaked almonds on top, where needed.

How do I make this?

This is easy and quick to make:

• Slice the potatoes and corn: and toss with the seasoning.
• Roast for 25 minutes: until tender.
• Whisk together the dressing ingredients: until smooth.
• Massage the kale: to wilt the leaves.
• Add the kale to a large plate: or divide between bowls.
• Top with the lentils, roasted vegetables and all the other components: and toss well.
• Drizzle over the dressing: and add on the toppings like pickles, almonds and pomegranate.

How long will this last?

Once made, this will keep for 2-3 days in a sealed container in the fridge – perfect for meal prep and lunchboxes.

What else can I make?

If you are looking for other delicious salad and summery ideas, how about my:

• Roast Tomato and Pesto Flatbreads
• Harissa Tofu and Courgette Pittas
• Orange Tofu Peanut Satay Superfood Salad
• Roasted Vegetables and Chickpeas with Green Goddess Tahini
• Roasted Broccoli Pea and Quinoa Bowl

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Charred Corn and Sweet Potato Salad with Balsamic Tahini so please let me know in the comments and leave a star review. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With sweetcorn and sweet potato love x