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Roasted Veggie and Lentil Salad for Meal Prep

Close-up of a bowl of veggie lentil salad featuring brown lentils, roasted sweet potato, purple onion, and broccoli florets.
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Prepare this high-protein, fiber-packed lentil salad for easy vegetarian lunches or hearty fall dinner bowls.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth or water
  • 1 large sweet potato, cubed
  • 1 head of broccoli, cut into florets
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1/4 cup chopped fresh parsley

Instructions

  1. Combine the rinsed lentils and broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until tender. Drain any excess liquid and set aside.
  2. Preheat your oven to 400°F (200°C).
  3. Toss the sweet potato, broccoli, and red onion with olive oil, thyme, salt, and pepper on a large baking sheet.
  4. Roast for 20-25 minutes, turning halfway through, until the vegetables are tender and slightly browned.
  5. While the vegetables roast, whisk together the apple cider vinegar, Dijon mustard, and maple syrup in a small bowl to make the dressing.
  6. In a large bowl, combine the cooked lentils and the roasted vegetables.
  7. Pour the dressing over the lentil and vegetable mixture. Toss gently to coat everything evenly.
  8. Stir in the fresh parsley.
  9. Cool completely before storing for meal prep.

Notes

  • This salad keeps well in the refrigerator for up to four days, making it excellent for lentil meal prep.
  • For a heartier grain bowl, serve this salad over cooked quinoa or farro.
  • If you prefer a sweeter dressing, increase the maple syrup to 1.5 tablespoons.

Nutrition

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