These Sweet Potato, Lentil and Kale Meal Prep Salads are easy to make, healthy and so great to have around for your weekday lunch!
I’ve never been much into meal prep before. I’m usually more of a figure out what’s for dinner at the every last minute and then eat leftovers for lunch the next day kind of person. That approach has always worked pretty well for me, but these days life is a little more hectic.
These days I have a crazy toddler running around who has been known to get a little upset when he’s not the center of my attention. This can really put a damper on making dinner!
I also have a business that I run from the house (this blog!) while I take full time care of the crazy toddler I mentioned earlier 🙂 I’m definitely not complaining because I wouldn’t trade my situation for anything, but somedays it can be a lot of work. Lately, I’ve been letting the stress of laundry, cleaning, cooking, teething toddler, work and trying to find some time to myself really get to me.
There doesn’t seem to be enough hours in the day to get everything done and I always feel guilty for not giving all my attention to Eli. I decided I had to do something to make things a little easier for myself and that’s where these Sweet Potato, Lentil and Kale Meal Prep Salads with Curry Tahini Dressing come in!
It didn’t take me long at all to prep these salads and then I had lunch for the next 4 days! These meal prep salads are healthy, filling, flavorful and that curry tahini dressing is amazing!! I’m now a meal prep convert and plan on posting a lot more meal prep recipes, so I hope you all like them too!
Today also happens to be our monthly #EatSeasonal day where myself and a few other awesome bloggers are celebrating November produce! Make sure to scroll to the bottom of the page to see what everyone else is making 🙂 You can also get the full November Produce Guide on Becky’s site!
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Sweet Potato, Lentil & Kale Meal Prep Salads with Curry Tahini Dressing
Prep Time: 20 mins- Cook Time: 35 mins
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Lunch, Dinner, Salad, Gluten Free, Vegan
Description
A delicious, flavorful and healthy meal prep salad!
Ingredients
- 3/4 cup brown lentils
- 4 cups cubed sweet potato, peeled or unpeeled (about 2 medium sweet potatoes)
- 2 teaspoons olive oil
- 4 heaping cups chopped curly kale
- 1 large red pepper, diced
- 1/4 cup diced red onion
- Salt
- Black pepper
- Optional: dried cranberries (1/4 cup), roasted pumpkin seeds (1/4 cup)
Curry Tahini Dressing:
- 1/3 cup tahini
- 7 tablespoons water
- 1/2 teaspoon curry powder, feel free to use more if you like!
- 1 clove garlic, minced
- Juice of 1/2 lemon
- 1/4 teaspoon salt
Instructions
- Heat oven to 375 degrees F. On a large sheet pan, toss the cubed sweet potato with the olive oil and a pinch of salt and black pepper. Bake sweet potatoes until tender, about 35 minutes, flipping once.
- Add the lentils to a medium sauce pan and cover with 1 1/2 cups water and a pinch of salt and bay leaf (optional). Cover lentils, bring to a simmer and simmer until water has cooked out and lentils are tender, about 20 minutes. If lentils are cooked through and there is excess water you can just drain the lentils using a small collander.
- Add all dressing ingredients to a small bowl and whisk until combined.
- Add the kale to a large bowl and add a pinch of salt and squeeze of lemon. Use your hands to massage the kale for about 30 seconds to make it a little softer. This step is optional, but I find it make for a more enjoyable kale salad 🙂
- Assemble salads: I like to use a large mason jar, but you can also use any other type of container you have. In the bottom of each container add 2 tablespoons dressing, 1/2 cup lentils, 1/2 cup sweet potato, 1/4 of the diced red pepper, 1 tablespoon red onion, 1 cup of kale. If desired, add 1 tablespoon dried cranberries on top of the kale. Tighten the lid and repeat until finished.
- Salads stay good in the refrigerator for 4 days. If using pumpkin seeds, add to the salad right before eating. You can eat salads straight from the container or pour them into a new bowl to make mixing them a little easier.
Notes
If for some reason you end up with more of any of the ingredients, feel free to use extra! My measurements are just suggestions.
The Sweet potatoes shrink a little when roasting, so once roasted the 4 cups should equal about 2 cups.
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Liz @ Floating Kitchen says
November 6, 2017 at 7:57 amOooohhh I love a good hearty mason jar salad! This dressing sounds awesome, too. I just love tahini for dressings!
She Likes Food says
November 6, 2017 at 9:56 pmMe too!! Tahini is the best dressing ever 🙂
Katie | HealthySeasonalRecipes says
November 6, 2017 at 8:13 amMy excuses for not meal prepping are very similar. Though my husband (and now my tween daughter) would probably love it if I’d meal prep them lunch salads like these. I’ll have to give it a try one of these days.
She Likes Food says
November 6, 2017 at 9:56 pmI’m always slow to get motivated with the meal prep but very happy once I get it done!
Letty / Letty's Kitchen says
November 6, 2017 at 9:18 amTahini dressing–yay!
★★★★★
She Likes Food says
November 6, 2017 at 9:55 pmIt’s the best!!
Katie @ Whole Nourishment says
November 6, 2017 at 9:34 amI’m a fan of meal prep but I don’t ever prep salad jars. Both the idea of this salad jar prep and the salad itself is totally calling my name! Bookmarking for sure! Hope you’re feeling a little more at ease with everything you have going on with these salads in the fridge. 🙂
She Likes Food says
November 6, 2017 at 9:54 pmI hadn’t done it before either, but they’re my new favorite things! So easy and so handy! Thanks, Katie! It definitely makes me feel better knowing that I don’t have to worry about lunch each day 🙂
Becky says
November 6, 2017 at 3:01 pmI love this SO much! And I feel ya in every way here… toddler wanting attention 24/7, business, etc etc. This is definitely the season of our life for meal prep!
★★★★★
She Likes Food says
November 6, 2017 at 9:50 pmThanks, Becky!! Yes, it’s totally the season of our life for meal prep! And you even have two little ones! I keep reminding myself that they won’t be this needy forever and then I’ll be sad!
Sarah @ Making Thyme for Health says
November 6, 2017 at 10:35 pmI’ve been so bad about planning lunches lately and these would be the perfect solution! I’m loving the sound of that dressing too. So delicious and healthy!
Marcie Bidou says
November 8, 2017 at 9:07 pmMom guilt is so hard! Eli is lucky that you’re home with him every day instead of being in daycare so that’s the bonus! Meal prep is so helpful and it makes everything go smoother when I’m on my game. These salads would be the perfect lunch!
She Likes Food says
November 8, 2017 at 11:45 pmIt’s the worst!! Thank you, Marcie! That is what I tell myself 🙂
Nicole @ Foodie Loves Fitness says
November 8, 2017 at 11:37 pmWhat a great idea! I’m not huge on bulk meal prepping either, but what I will do is make a big batch of brown rice to have for the week, or whip up energy bites & muffins to have as quick healthy snacks. I’m sure that a lot of other moms can relate to your mommy guilt, but I’m sure that you are a wonderful mom to Eli! 🙂
She Likes Food says
November 8, 2017 at 11:44 pmAww, thank you, Nicole!! 🙂 That’s a great idea to have some brown rice around to throw into things! And I always like to have muffins on hand 🙂
Kelley {mountain mama cooks} says
November 9, 2017 at 8:29 amI think meal prep becomes even more important as they get older. My boys are 11 and 7 and we’re on the go so much that having food prepped is a life saver! These salads are simply gorgeous. So up my alley!
She Likes Food says
November 9, 2017 at 10:28 pmOh, I bet it’s so handy when they’re older! I guess I’m never giving it up haha! Thanks so much, Kelley 🙂