Meals-On-The-Go: Lentil, Arugula & Sweet Potato Salad
Looking for the perfect on-the-go, plant-powered lunch?? I’m such a fan of Mason Jar Meals. They can be prepared the night before or the morning of and are so great for roadside picnics on long car journeys, noshing at your desk, plane travel, in between appointments when time is limited or just planning meals a few days in advance. Keep ‘em in the fridge, throw ‘em into an insulated cool bag and enjoy a healthy and satisfying meal when time allows for a little break.
Lentil, Arugula & Sweet Potato Salad with Tahini Dressing
1 Sweet Potato (medium, diced)
3/4 tsp Olive Oil (optional)
2 tbsps Tahini
2 tbsps Water
1 1/2 tsps Maple Syrup
Sea Salt & Black Pepper (to taste)
2 cups Arugula
1 cup Lentils (cooked)
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Slice sweet potatoes and keep each half packed tightly together (drizzle with olive oil, if desired). Line up across the baking sheet and bake in the oven for 30 minutes.
- While potatoes cook, prepare the dressing by combining the tahini, water and maple syrup in a jar. Season with a pinch of sea salt and black pepper to taste. Seal with a lid and shake well to mix. Set aside.
- Scoop cooked (cold) lentils into a mason jar. Next, top with the roasted sweet potatoes. Drizzle with tahini dressing and finally top with the arugula. Pour into a big bowl when you're ready to enjoy, take a deep breathe and savor each and every bite!!
No Lentils? Use chickpeas instead.
No Tahini? Try sunflower seed butter.
No Arugula? Use baby spinach, kale or mixed greens instead.
Like it Spicy? Add cajun spice or hot sauce into the tahini dressing!
*** This recipe is part of a collection of Plant-based On-The-Go Mason Jar Meals.
If you’d like the whole collection in an easy to print/view 6 page pdf? Download it here! ***