Description
Make this high-protein, fiber-packed roasted vegetable and lentil salad for easy vegetarian dinners or make-ahead lunches.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 3 cups vegetable broth or water
- 1 large sweet potato, peeled and cubed
- 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
- 1/4 cup chopped fresh parsley
Instructions
- Cook the lentils: Combine rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until tender. Drain any excess liquid and set aside.
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables: On a large baking sheet, toss the cubed sweet potato, broccoli florets, and red onion wedges with olive oil, thyme, salt, and pepper. Spread them in a single layer.
- Roast the vegetables for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
- Make the dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, and Dijon mustard until smooth.
- Assemble the salad: In a large bowl, combine the cooked lentils and the roasted vegetables.
- Pour the dressing over the lentil and vegetable mixture and toss gently to coat everything evenly.
- Stir in the fresh parsley just before serving or storing.
Notes
- This plant-based protein salad keeps well in the refrigerator for up to four days, making it perfect for lentil meal prep.
- For a heartier grain bowl, add 1 cup of cooked quinoa or farro to the mixture.
- Taste the dressing before adding; adjust maple syrup or vinegar based on your preference.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12
- Sodium: 350
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 18
- Protein: 18
- Cholesterol: 0