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Roasted Vegetable and Lentil Salad for Meal Prep

Close-up of a hearty veggie lentil salad featuring roasted sweet potatoes, charred broccoli florets, and brown lentils, topped with parsley.
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Prepare a high-protein, fiber-packed salad using roasted vegetables and lentils, suitable 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 head broccoli, cut into florets
  • 2 carrots, peeled and chopped
  • 1 red onion, cut into wedges
  • 1 sweet potato, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place broccoli, carrots, red onion, and sweet potato on a baking sheet.
  3. Drizzle vegetables with olive oil, thyme, salt, and pepper. Toss to coat evenly.
  4. Roast for 25 to 30 minutes, stirring halfway, until tender and slightly browned.
  5. While vegetables roast, cook the lentils. Combine rinsed lentils and broth 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.
  6. In a small bowl, whisk together red wine vinegar, Dijon mustard, and maple syrup to make the dressing.
  7. In a large bowl, combine the cooked lentils and the roasted vegetables.
  8. Pour the dressing over the lentil and vegetable mixture. Toss gently to combine.
  9. Stir in the fresh parsley.
  10. Cool completely before storing or serving.

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, add 1 cup of cooked quinoa or farro before dressing.
  • If you prefer a different texture, use canned lentils; rinse them well before mixing.

Nutrition

Find it online: https://miameal.com/veggie-lentil-salad-recipe-meal-prep/