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.
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
1–2 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
Preheat the oven to 375ºF.
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.
If they aren’t pre-cooked, cook your lentils and quinoa according to package directions.
Make the dressing by whisking together all the ingredients in a small bowl or glass jar.
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.
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.
- * 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.
- Serving Size: 1 salad with dressing
- Calories: 543
- Sugar: 6g
- Fat: 26g
- Carbohydrates: 52g
- Fiber: 17g
- Protein: 27g