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Lentil Brussels Sprouts Sweet Potato Salad! This quick salad is rich in plant based protein, filling and nourishing! A wholesome lunch or dinner that can be made ahead of time.
I swear one of these days I’ll be writing a blog post telling you I was hit by car. I really hope not. Whenever I go walking, I always encounter two or three cars that turn into driveways while I’m crossing them and don’t see me.
How can you not see me? Maybe I need to wear a vest with flashing lights like the road workers do. I’ve worked in many cities but I have to say by far, Phoenix has some of the worse drivers. Anything goes! Being fit is dangerous.
You know what else is dangerous? Me in the kitchen! Creating new foods has become, well, somewhat of a healthy obsession. I have loads of lentils in my pantry and for some reason never make them. The guy can’t eat them, and there’s only so much food this girl can eat!
Lentils are a great plant based food that’s rich in iron and protein. A great, and cheaper substitute for meat. So I turned a few of those lentils into a delicious salad I could enjoy during the week while he’s at work. Warm, filling and nourishing. Enter Lentil Brussels Sprouts Sweet Potato Salad!
It’s perfect for meal prepping a healthy lunch or dinner because you can make it in one shebang, portion it out and be ready for a healthy week.
I made mine easier by buying shredded Brussels sprouts at Trader Joe’s, but you can always take shred Brussels sprouts by pulsing them in a blender or food processor several times.
You can eat the salad naked or serve it up with a spicy dijon mustard dressing. I keep my dressing on the side so the veggies don’t go bad during the week. Then when I’m ready to eat, I heat them up and toss the dressing over them. Easy! Easy! Easy!
Lentil Brussels Sprouts Sweet Potato Salad
Ingredients
- 2 small sweet potatoes, diced
- 1 lb Brussels sprouts, shredded
- 1/2 cup lentils, dry
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
- 1/2 teaspoon red pepper flakes
For the dressing
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dijon mustard
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt and pepper
Instructions
- Preheat the oven to 375 F. Prepare a baking sheet with parchment paper.
- Place the chopped sweet potatoes and Brussels sprouts in a bowl and toss with extra virgin olive oil and salt and pepper. Transfer them to the prepared baking sheet and spread into an even layer.
- Bake at 375 F for 40 minutes.
- While the vegetables are baking, cook the lentils according to the package instructions.
- While everything cooks, combine the ingredients for the dressing in a small ramekin. Place in the refrigerator to chill until everything is cooked.
- When everything is done baking, combine in a bowl and toss with dressing. You can also leave the dressing on the side if meal prepping and toss with it when you eat.
- Divide the meal into 4 meal prep containers about 1 1/2 cups of the mixture each.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
