The recipe below makes one serving of a fantastic make-ahead salad, packed with plant-powered ingredients like lentils and sweet potatoes. So stock your fridge with a few servings and you’ll be set with nourishing lunches all week long!
This recipe comes to us from our friends at USA Pulses.
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For the Salad:
1 cup sweet potato (diced)
1/2 cup cup green lentils (cooked)
1/2 cup couscous (cooked)
1/2 cup arugula
1/4 cup dried cranberries
1 tbsp avocado oil
For the Dressing:
1/2 lemon, juiced
1 tbsp olive oil
Salt and pepper to taste
Prepare French green lentils and couscous according to package directions
Preheat oven to 400F, toss sweet potatoes with avocado oil and spread in a single layer on a baking tray. Roast sweet potatoes for 20 minutes, or until tender when pierced with a fork.
Remove sweet potatoes from oven and set aside.
Add dressing ingredients into a small mixing bowl and stir with a fork until combined
In a mason jar add dressing, lentils, sweet potatoes, couscous, cranberries, arugula in that particular order, to make sure the greens stay crisp!
Store mason jar in refrigerator until ready to eat. Mason jar will keep for 3 days refrigerated.
Note: The above recipe makes one very large serving. Consider portioning the ingredients according to your own appetite if the portion seems large to you.