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Roasted Vegetable and Lentil Salad for Meal Prep

A vibrant veggie lentil salad featuring roasted sweet potatoes, charred broccoli florets, and red onion served over brown lentils.
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Make a high-protein, fiber-packed salad using roasted vegetables and lentils, perfect for vegetarian dinners or make-ahead lunches.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth or water
  • 1 large sweet potato, peeled and cubed
  • 2 cups broccoli florets
  • 1 red onion, cut into wedges
  • 1 cup Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 4 cups mixed greens
  • 1/2 cup toasted pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the sweet potato, broccoli, red onion, and Brussels sprouts with olive oil, thyme, salt, and pepper on a baking sheet.
  3. Roast the vegetables for 25 to 30 minutes, turning halfway, until tender and slightly browned.
  4. While the vegetables roast, cook the lentils. Combine the rinsed lentils and broth (or water) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes, or until tender. Drain any excess liquid.
  5. Prepare the dressing by whisking together the balsamic vinegar, maple syrup, and Dijon mustard in a small bowl.
  6. In a large bowl, combine the cooked lentils and the roasted vegetables. Pour the dressing over the mixture and toss gently to coat.
  7. If making ahead, store the lentil mixture separately from the mixed greens. If serving immediately, place the lentil and vegetable mixture over the mixed greens and top with toasted nuts, if using.

Notes

  • For best meal prep results, store the roasted lentil mixture and the greens in separate containers. Combine just before eating.
  • You can substitute other hearty grains like farro or quinoa for the lentils if you prefer.
  • This salad keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://juliameal.com/veggie-lentil-salad-recipe/