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Here’s a yummy spring salad is great for batch prepping ahead for the week. The sweet potatoes count as a maintenance grain, so this is perfect for a maintenance lunch. In weight loss, you could swap the sweet potato for butternut squash, or you could just leave it out. Inspiration for this salad came from this recipe over at Whole Living Lauren.

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Lentil & Sweet Potato Salad w/ Mustard Vinagrette

  • Servings: Makes 3 Servings
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Each Serving Contains:

  • 10 oz Veggies (adjust to your own veggie needs)
  • 1 Protein Serving
  • 1 Fat Serving
  • 1 Grain Serving

Ingredients

Veggie Serving

  • 1 bunch kale or other greens of choice (try spinach, arugula, or salad greens)
  • 1 bunch asparagus
  • 1 red pepper
  • 1 red onion

Protein Serving

  • 1 cup dry lentils (green, brown, or black)

Fat Serving

  • 1 TBSP oil for roasting veggies and sweet potatoes (1 fat serving)
  • Mustard Vinaigrette (2 fat servings)
    • 1 oz olive oil (2 Tbsp) (2 fat servings)
    • 1 tsp garlic powder (or use 1 clove of fresh garlic and blend in a blender cup)
    • 1 Tbsp red wine vinegar or apple cider vinegar
    • 1 Tbsp lemon juice
    • 2 tsp dijon mustard
    • Salt and pepper to taste

Grain Serving

  • 2-3 large sweet potatoes

Condiments & Spices

  • Salt and pepper
  • Veggie broth for cooking lentils (optional)

Directions

  1. Dice the veggies and sweet potato.
  2. Preheat the oven to 400 degrees F.
  3. Line 2 baking sheets with parchment paper. Spread the veggies on one baking sheet (except for the greens), and the sweet potato on the other baking sheet. (I use separate baking sheets for ease of weighing foods in different categories)
  4. Toss veggies and sweet potato with 1 Tbsp of oil and season generously with salt and pepper.
  5. Roast veggie pan for about 10 minutes. You want the veggies to be lightly cooked while still remaining bright and crisp. Roast the sweet potatoes for about 30 minutes, or until soft and browned. Set aside.
  6. In a saucepan, combine 1 cup dry lentils with 3 cups of water or veggie broth. Bring to a boil, then simmer uncovered until lentils are cooked. Drain and rinse if necessary. Set aside.
  7. To serve, weigh out 6 oz of lentils for one protein serving. Weigh out your desired about of veggies, including greens. Weigh out 4 oz of cooked sweet potatoes for 1 grain serving.
  8. Massage or toss the chopped kale in some of the dressing to soften it and remove any bitterness, then toss the rest of the ingredients together.
  9. I batch prepped this salad for work lunches ahead of time in large mason jars with the divided dressing and greens on the side (see photo). You could probably store the salad dressed, but it may not keep as long.

Recipe Source: Katie’s Bright Kitchen

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