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Meal Prep Salad – Kale Sweet Potato Lentil Salad

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 1x
  • Category: Salad

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.


Scale

Ingredients

  • ½ cup cooked brown lentils

  • ½ cup cooked quinoa

  • ¼ cup chopped brussels sprouts*

  • ¼ cup cubed sweet potatoes*

  • 2 cups baby kale

  • 2 Tablespoons feta cheese, crumbled

  • 2 teaspoons fresh thyme

Red Wine Vinaigrette (Makes 3/4 cup)

  • 1/3 cup red wine vinegar

  • 1 Tablespoon Dijon mustard

  • 12 cloves garlic, minced

  • 1 teaspoon maple syrup or honey

  • 3/4 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1/2 cup extra virgin olive oil


Instructions

  1. Preheat the oven to 375ºF.

  2. 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.

  3. If they aren’t pre-cooked, cook your lentils and quinoa according to package directions.

  4. Make the dressing by whisking together all the ingredients in a small bowl or glass jar.

  5. 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.

  6. 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.

Nutrition

  • Serving Size: 1 salad with dressing
  • Calories: 543
  • Sugar: 6g
  • Fat: 26g
  • Carbohydrates: 52g
  • Fiber: 17g
  • Protein: 27g
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