Sweet Potato, Lentil, and Kale Meal Prep Salads with Curry Tahini Dressing

These Sweet Potato, Lentil, and Kale Meal Prep Salads are easy to make, healthy, and great for easy weekday lunches.

I’ve never been much into meal prep. I’m usually more of a “figure out what’s for dinner at the very last minute and then eat leftovers for lunch the next day” kind of person. That approach has always worked well for me, but life is a little more hectic these days.

I have a crazy toddler running around who’s been known to get upset when he’s not the center of my attention. This can put a damper on making dinner! I also run a business from home (this blog!) while I take full-time care of my crazy toddler. I’m not complaining because I wouldn’t trade my situation for anything, but some days, it’s a lot of work. Lately, I’ve been letting the stress of laundry, cleaning, cooking, a teething toddler, work, and trying to find some time to myself get to me.

There don’t seem to be enough hours in the day to get everything done, and I always feel guilty for not giving all my attention to Eli. I decided I had to do something to make things a little easier for myself, and that’s where these Sweet Potato, Lentil, and Kale Meal Prep Salads with Curry Tahini Dressing come in!

Sweet Potato, Lentil, and Kale Meal Prep Salad

• Brown lentils
• Sweet potato – For this recipe, I cubed the sweet potato. You can peel them or leave them unpeeled. 
• Olive oil
• Vegetables – I included curly kale, red pepper, and red onion. 
• Salt and black pepper
• Optional – dried cranberries (1/4 cup), roasted pumpkin seeds (1/4 cup)
• Curry Tahini Dressing – I make the dressing with tahini, water, curry powder, minced garlic, fresh lemon, and salt.

How To Make This Meal Prep Salad

1. Heat oven to 375 degrees F. On a large sheet pan, toss the cubed sweet potato with the olive oil and a pinch of salt and black pepper.  Bake sweet potatoes until tender, about 35 minutes, flipping once.
2. Add the lentils to a medium saucepan and cover with 1 1/2 cups water, a pinch of salt, and a bay leaf (optional). Cover the lentils, bring to a simmer, and simmer until the water has cooked out and the lentils are tender, about 20 minutes. If the lentils are cooked through and there is excess water, you can drain them using a small colander.
3. Add all dressing ingredients to a small bowl and whisk until combined.
4. Add the kale to a large bowl and add a pinch of salt and a squeeze of lemon. Use your hands to massage the kale for about 30 seconds to make it softer. This step is optional, but I find it makes for a more enjoyable kale salad 🙂
5. Assemble salads: I like to use a large mason jar, but you can also use any other type of container. In the bottom of each container add 2 Tablespoons dressing, 1/2 cup lentils, 1/2 cup sweet potato, 1/4 of the diced red pepper, 1 Tablespoon red onion, 1 cup of kale.  If desired, add 1 Tablespoon dried cranberries on top of the kale. Tighten the lid and repeat until finished.
6. Salads stay fresh in the refrigerator for 4 days. If using pumpkin seeds, add them to the salad right before eating. You can eat salads straight from the container or pour them into a new bowl to make mixing them easier.

Recipe Tips and Thoughts

• It didn’t take me long to prep these salads, and then I had lunch for the next four days! These meal prep salads are healthy, filling, and flavorful, and that curry tahini dressing is amazing! I’m now a meal prep convert and plan on posting many more meal prep recipes, so I hope you all like them, too!
• This recipe is vegan and gluten-free.
• Store this salad in the fridge for about four days. Leave the dressing off until ready to serve to avoid sogginess.
• Today is our monthly #EatSeasonal day, where a few other awesome bloggers and I are celebrating November produce! Make sure to scroll to the bottom of the page to see what everyone else is making 🙂 You can also get the complete November Produce Guide on Becky’s site!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Meal Prep Salad Ideas?

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Chopped Asian Salad with Chickpeas [Meal Prep]

Curried Chickpea Salad Meal Prep Bowls

Easy Greek Salad Meal Prep Bowls

Roasted Carrot and Chickpea Salad with Orange Ginger Cashew Dressing (Meal Prep)

Sweet Potato, Lentil & Kale Meal Prep Salads with Curry Tahini Dressing

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: She Likes Food
• Total Time: 55 minutes
• Yield: 4 1x

Print Recipe

Description

A delicious, flavorful and healthy meal prep salad!

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Ingredients

Scale 1x2x3x

• 3/4 cup brown lentils
• 4 cups cubed sweet potato, peeled or unpeeled (about 2 medium sweet potatoes)
• 2 teaspoons olive oil
• 4 heaping cups chopped curly kale
• 1 large red pepper, diced
• 1/4 cup diced red onion
• Salt
• Black pepper
• Optional: dried cranberries (1/4 cup), roasted pumpkin seeds (1/4 cup)

Curry Tahini Dressing:

• 1/3 cup tahini
• 7 tablespoons water
• 1/2 teaspoon curry powder, feel free to use more if you like!
• 1 clove garlic, minced
• Juice of 1/2 lemon
• 1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

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Instructions

1. Heat oven to 375 degrees F.  On a large sheet pan, toss the cubed sweet potato with the olive oil and a pinch of salt and black pepper.  Bake sweet potatoes until tender, about 35 minutes, flipping once.
2. Add the lentils to a medium sauce pan and cover with 1 1/2 cups water and a pinch of salt and bay leaf (optional).  Cover lentils, bring to a simmer and simmer until water has cooked out and lentils are tender, about 20 minutes.  If lentils are cooked through and there is excess water you can just drain the lentils using a small collander.
3. Add all dressing ingredients to a small bowl and whisk until combined.
4. Add the kale to a large bowl and add a pinch of salt and squeeze of lemon.  Use your hands to massage the kale for about 30 seconds to make it a little softer.  This step is optional, but I find it make for a more enjoyable kale salad 🙂
5. Assemble salads:  I like to use a large mason jar, but you can also use any other type of container you have.  In the bottom of each container add 2 tablespoons dressing, 1/2 cup lentils, 1/2 cup sweet potato, 1/4 of the diced red pepper, 1 tablespoon red onion, 1 cup of kale.  If desired, add 1 tablespoon dried cranberries on top of the kale.  Tighten the lid and repeat until finished.
6. Salads stay good in the refrigerator for 4 days.  If using pumpkin seeds, add to the salad right before eating.  You can eat salads straight from the container or pour them into a new bowl to make mixing them a little easier.

Notes

If for some reason you end up with more of any of the ingredients, feel free to use extra!  My measurements are just suggestions.

The Sweet potatoes shrink a little when roasting, so once roasted the 4 cups should equal about 2 cups.

• Prep Time: 20 mins
• Cook Time: 35 mins
• Category: Dinner, Gluten Free, Lunch, Salad, Vegan

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