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+ servings
Two jars containing sweet potato and lentil salad.
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5 from 4 votes

Kale Sweet Potato Lentil Mason Jar Salad

This kale sweet potato lentil salad is loaded with flavor and packed with 25 grams of plant-based protein. It can be meal prepped two ways: in a mason jar or a meal prep container. Vegetarian + gluten-free.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: kale sweet potato lentil salad
Servings: 4


  • 2 cups cooked brown lentils
  • 2 cups cooked quinoa (2/3 cup dry quinoa)
  • 1 cup chopped brussels sprouts
  • 1 cup cubed sweet potatoes
  • ½ cup crumbled feta cheese
  • ¼ cup fresh thyme
  • 8 cups baby kale
  • Red Wine Vinaigrette


  • Preheat the oven to 375ºF.
  • Spread chopped sweet potatoes and brussels sprouts on a baking sheet with 2 teaspoons oil, sea salt and pepper. Toss and then roast for about 20 minutes or until tender.
    Roasting brussels sprouts and sweet potato.
  • If they aren’t pre-cooked, cook your lentils and quinoa according to package directions.
    A bowl of lentils and quinoa.
  • Make the dressing by whisking together all the ingredients in a small bowl or glass jar.
    Mixing together dressing for sweet potato lentil mason jar salads.
  • For the mason jars: Line up 4 32 ounce wide-mouth mason jars. Add 3 Tablespoons of dressing into a large, wide-mouth mason jar, then start layering ingredients in this order: lentils, quinoa, brussels sprouts, sweet potatoes, feta, thyme and kale.
  • Place lid on jars and keep in the fridge until ready to serve.
  • When ready to enjoy, shake jar and pour into a serving bowl


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