Lentil Harvest Salad
Directions
Begin by preheating your oven to 400 degrees Fahrenheit (204 degrees Celsius) and prepare two baking sheets by lining them with parchment paper.
Dice up 1 onion (about 110g), chop 2 medium sweet potatoes into ½ inch pieces (about 600g), and prepare about 5 cups (500g) of Brussels sprouts by chopping off the stems and cutting them in half.
Take a large mixing bowl and add your halved brussels sprouts. Add 2 tablespoons (40g) of maple syrup, ¼ cup (72g) of coconut aminos, and add 2 teaspoons (6g) each of garlic powder and chili powder. Toss these ingredients together until the brussels sprouts are evenly coated. Allow them to marinate for a few minutes to absorb the flavors.
Place a large nonstick pot on the stove over medium heat and add your chopped onion. Sauté the onion for approximately 5 minutes, stirring occasionally, until it becomes translucent and fragrant.
To the sautéed onion, add 1⅔ cups (320g) of dry brown or green lentils followed by 5 cups (1185mL) of water. Increase the heat to bring the mixture to a boil, then lower the heat to let it simmer. Continue cooking for 20 to 30 minutes, or until the lentils have softened and are tender to bite.
While the lentils are simmering, prepare your brussels sprouts by placing them on one of the prepared sheet pans. Next, take the same large mixing bowl (no need to wash it) and add your sweet potatoes, tossing them in the remaining marinade until they are well-coated. Spread the sweet potatoes out on the second sheet pan.
Transfer both sheet pans to the preheated oven. Bake for 35-55 minutes, keeping in mind that the brussels sprouts may cook faster than the sweet potatoes. Begin checking at the 35-minute mark; once the brussels sprouts are browned and crispy, they can be removed from the oven. The sweet potatoes might need the full 55 minutes to become tender and slightly caramelized.
After the vegetables have finished cooking and have been removed from the oven, it's time to assemble your meal prep containers.
Distribute the cooked lentils and sautéed onion evenly among four meal prep containers, allocating approximately 1½ cups (300g) of the mixture to each. Then, evenly divide the roasted sweet potatoes and brussels sprouts among the containers, adding them on top of the lentil and onion mixture. Store in the fridge.
When you are ready to eat, grab one container and add 2 cups (40g) of arugula. Serve as a cold salad or or heat in a saucepan and serve hot. Top each serving with 1 tablespoon (10g) of cranberries, ½ tablespoon (5g) of hemp seeds, and Sriracha Tahini Dressing (see below).
SrIRACHA TAHINI DRESSING
directions
In a small bowl, begin by adding a third cup of water. These quantities will make 8 servings, as the dressing is meant to be used in both the Lentil Harvest Salad and the Tofu Kimchi Rice Bowls.
Whisk in 3 tablespoons (45g) of tahini, 3 tablespoons (60g) of sriracha, 3 tablespoons (45g) of lemon juice, 1½ tablespoons (30g) of maple syrup, and 3 tablespoons (15g) of nutritional yeast.
Continue whisking until the mixture is smooth and well combined.
Transfer the finished sauce to a jar and store it in the refrigerator until you're ready to use it.
NUTRITION HIGHLIGHT
Dark leafy greens like arugula are a great source of calcium and vitamin K, which work together with Vitamin D and other nutrients to support bone health. Ensuring sufficient intake of these three nutrients is well-established for maintaining bone health and reducing the risk of osteoporosis.
Nutrition breakdown
