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.
Servings: 4
Ingredients
- 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
Instructions
- 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
Nutrition
Serving: 1salad with dressing | Calories: 543kcal | Carbohydrates: 52g | Protein: 27g | Fat: 26g | Fiber: 17g | Sugar: 6g