These sweet potato & lentil jar salads have the most amazing chili lime vinaigrette! Make them ahead and enjoy throughout the week for an easy, healthy on-the-go lunch.
Now that summer is over and we're back to the old routine, it's time for some more make-ahead lunch recipes.
Sorry PB&J, as easy as you are, you were so often tossed out in favor of the delicious-looking stuff for sale in the food court. Which honestly, was never as tasty as the picture made out. And left me feeling regret, and hunger just a few hours later.
This is why I've been on a bit of a mission this past year. Let's make some easy, healthy lunch recipes that you will actually look forward to, and will never be forgotten in the bottom of your bag, or (gasp) tossed in the trash.
Today's southwestern sweet potato and lentil jar salads are SUPER easy, delicious and they will actually keep you feeling full a lot longer into the afternoon. Woo hoo!
Plus, on the totally superficial side of things, you get to look like a super cool person when you stroll into the lunch room with your rainbow JAR SALAD!
And: your super cool jar salad might lead to some stimulating lunch conversations!
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Them: 'Why is your lunch in a jar?'
You: 'Because, look: layering! The dressing is kept far away from the peppers and sweet potatoes, keeping them from turning into mush'
Them: 'You are a genius! Teach me your ways'.
At least...that's how it all goes down in my mind.
Either way, you are going to enjoy your delicious, FILLING sweet potato and lentil jar salad.
It all starts with a simple chili lime vinaigrette, which goes in the bottom of the jars. Next: lentils, then corn, then roasted sweet potato cubes, and finally bell pepper.
This lunch is the perfect way to ease back into your routine. I hope you love it as much as I do!
Watch the video below to see exactly how I prepped these Southwestern sweet potato jar salads. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
More make-ahead lunch recipes for us!
- these vegetarian Cauliflower Cashew Lunch Bowls
- or these ULTRA popular Chicken Fajita Lunch Bowls
- or check out these 19 Healthy Make Ahead Lunch Bowls for a TON of inspiration
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Southwestern Sweet Potato & Lentil Jar Salads
Ingredients
Chili Lime Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons lime juice
- ¼ teaspoon salt
- ½ teaspoon chili powder
- 1 clove garlic (minced)
- 2 teaspoons honey (maple syrup for vegan)
Salad
- 6 cups sweet potato cubes
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- One 19 oz (540mL can of brown lentils, drained)
- One 11.5 oz (340mL can of corn kernels, drained)
- 1 red bell pepper (sliced thinly)
Instructions
- Shake together all vinaigrette ingredients and set aside.
- Heat the oven to 425°F. Toss the sweet potato cubes in the olive oil and chili powder and roast in the oven for 10 minutes, turn, the bake for another 15 minutes or until cooked through.
- Assemble the mason jars in the following order:- 1 tablespoon of vinaigrette
- - ½ cup lentils
- - ½ cup corn kernels
- - 1 cup sweet potato cubes
- - bell pepper slices
Storage
- Store in an air tight container in the fridge for up to 4 days.
- Shake out into a bowl to serve.
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Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Tammy says
So good! I rarely make recipes exactly, but in this case I did and was not disappointed! The ingredients were fresh and flavorful. I shared with my skeptical family and got thumbs-up! Thank you!
Amy Larkins says
This was very tasty and lovely and colourful on the plate. I Thought the peppers might go soggy on day 4 but they didn’t; it was still very tasty. Better than a cheese sandwich at work! Thank you for helping me on my road from veggie to vegan- it’s got to be quick easy and tasty for me and this definitely works.
Denise Bustard says
Hi Amy, I'm so happy to hear you enjoyed this! Thanks so much for reporting back.
Iris says
I made this recipe with black beans , as I didn’t have lentils, also added cos lettuce & Danish feta it was delicious …….served it with barramundi fillets 🤩
Ben says
Amazing, it's been too long since I had a nice piece of barra. I can imagine how good that was.
Iris says
Hi Ben , my favourite way to eat Barra is baked in the oven with lemon & sliced almonds , lightly coated with whole meal flour … so the next time you have Barra ,it won’t disappoint 🙂
Ben | Sweet Peas & Saffron says
Thanks, Iris, I will keep this in mind.
Julie says
Could you make this and just add the dressing as you are ready to eat?
Denise says
Yes, that should work!
Hannah says
I found the recipe just okay. I'm trying take #2 tonight. My biggest complaint was after 2 days the dressing separated and part of it coagulated into something that I couldn't stir back in. Do you know what this was? I am pretty sure I used too much salt.. I also stored the dressing in a larger container, so there was a lot of air compared to dressing and I opened it about 3 times within the course of those 2 days
Denise says
Hi Hannah, sorry you didn't enjoy. It sounds like one of your vinaigrette ingredients is not right/has gone off as that has never happened to me (and I've made this vinaigrette probably 20 times). I wish I had a suggestion for you but I'm at a loss.
SK says
Would dry green lentils cooked work as well?
Denise says
Hi SK, if you cook them, they should work fine!
Jen says
It was fine. I'm looking for recipes that are better than what I can make by randomly assembling left over produce - this wasn't it. The high tangy notes aren't well supported. It's a fine meal. It's just missing depth.
Denise says
Sorry you felt that way but I respectfully disagree. Different tastebuds I guess?