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four mason jars filled with southwestern lentil sweet potato lunch bowls
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4.5 from 10 votes

Southwestern Sweet Potato & Lentil Jar Salads

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 416kcal

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.

Video

Notes

These salads keep for 4 days.

Nutrition

Serving: 1jar salad | Calories: 416kcal | Carbohydrates: 66g | Protein: 13g | Fat: 12g | Saturated Fat: 1g | Sodium: 710mg | Fiber: 13g | Sugar: 17g