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Hearty Roasted Veggie and Lentil Salad for Meal Prep

Close-up of a hearty veggie lentil salad featuring roasted sweet potato cubes, green broccoli florets, and brown lentils served on a white plate.
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Make this high-protein, fiber-packed roasted vegetable and lentil salad for easy vegetarian dinners or healthy make-ahead lunches.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth or water
  • 1 large sweet potato, peeled and diced into 1-inch pieces
  • 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 balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Combine the diced sweet potato, broccoli florets, and red onion wedges on a large baking sheet.
  3. Drizzle the vegetables with olive oil, dried thyme, salt, and pepper. Toss everything to coat evenly.
  4. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
  5. While the vegetables roast, cook the lentils. Combine the rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid.
  6. While the lentils cook, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, maple syrup, and Dijon mustard until smooth.
  7. In a large bowl, combine the cooked lentils and the roasted vegetables.
  8. Pour the dressing over the lentil and vegetable mixture and toss gently to combine everything well.
  9. Stir in the chopped pecans or walnuts and fresh parsley just before serving or portioning for meal prep.

Notes

  • This plant-based protein salad holds up well in the refrigerator for four days, making it perfect for lentil meal prep.
  • For a heartier grain bowl, add 1 cup of cooked quinoa or farro to the final mixture.
  • If you prefer a tangier dressing, reduce the maple syrup to 1 tablespoon.

Nutrition

Find it online: https://epicureempire.com/veggie-lentil-salad-roasted-meal-prep/