Description
This kale sweet potato lentil salad can be meal prepped two ways: in a mason jar or a meal prep container. Roasted sweet potato and brussels sprouts give this salad a flavor boost while the lentils and quinoa bring the plant-based protein… over 25 grams! Vegetarian + gluten-free.
Ingredients
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½ cup cooked brown lentils
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½ cup cooked quinoa
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¼ cup chopped brussels sprouts*
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¼ cup cubed sweet potatoes*
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2 cups baby kale
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2 Tablespoons feta cheese, crumbled
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2 teaspoons fresh thyme
Red Wine Vinaigrette (Makes 3/4 cup)
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1/3 cup red wine vinegar
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1 Tablespoon Dijon mustard
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1–2 cloves garlic, minced
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1 teaspoon maple syrup or honey
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3/4 teaspoon sea salt
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1/2 teaspoon black pepper
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1/2 cup extra virgin olive oil
Instructions
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Preheat the oven to 375ºF.
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Spread chopped sweet potatoes and brussels sprouts on a baking sheet with 1 teaspoon of oil, sea salt and pepper. Toss and then roast for about 20 minutes or until tender.
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If they aren’t pre-cooked, cook your lentils and quinoa according to package directions.
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Make the dressing by whisking together all the ingredients in a small bowl or glass jar.
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For a mason jar: Add 2-3 Tablespoons of dressing into a large, wide-mouth mason jar, then start layering ingredients in this order: lentils, quinoa, brussels sprouts, sweet potatoes, kale, feta, thyme.
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For a meal prep container: Line bottom of container with kale and layer all ingredients in columns/sections on top. Store dressing in a separate container.
Notes
- * Feel free to roast additional sweet potatoes and brussels sprouts beyond what the recipe calls for. That way you’ll have extras on hand for additional salads or other uses.
- You can absolutely meal prep more than one salad at a time. Just double, triple or quadruple all the ingredients except the dressing. The dressing already makes about 4-5 servings.
- Category: Salad
Nutrition
- Serving Size: 1 salad with dressing
- Calories: 543
- Sugar: 6g
- Fat: 26g
- Carbohydrates: 52g
- Fiber: 17g
- Protein: 27g
Leave a Comment
Delicious! I managed to forget to buy salad greens so rather than go back to the store I made this as a grain bowl instead of a salad. This will be going in my regular lunch rotation.
★★★★★
Oh!! I bet it was just as tasty as a grain bowl. So glad you enjoyed it, Melissa.
Can’t wait to try this salad, bought all of the ingredients and putting it together tonight!! Do you happen to know how long the lentils from Trader Joe’s last once opened? Trying to meal plan with a couple of your salads (Thank you for so many options!!), and just want to know how fast to eat these up.
Hi Andee! I’m not sure if it it says anything on the package but I would try to use the cooked lentils in 2-5 days after opening if you keep them in a sealed storage container in the fridge. You’ll know if they’ve gone bad because they’ll likely be slimey and smell awful.
All of my favorite foods combined into one salad! 🙂 I’ve definitely really been enjoying adding roasted vegetables to salads lately.