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.
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 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