Lentil Brussels Sprouts Sweet Potato Salad
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. Vegan + Gluten Free + Low Calorie
Servings: 4 servings
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
Serving: 1serving | Calories: 229kcal | Carbohydrates: 25g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 670mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1075IU | Vitamin C: 97.4mg | Calcium: 61mg | Iron: 3.4mg