Course Salads
Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegan, Vegetarian
Nutrition 1/2 cup serving

Share This Recipe

Sweet Potato and Lentil Mason Jar Salad

Prep Time 45 minutes



  • 1 cup sweet potato, diced
  • 1/2 cup lentils, green, cooked
  • 1/2 cup couscous
  • 1/2 cup arugula
  • 1/4 cup cranberries, dried
  • 1 tbsp avocado oil


  • 1/2 lemon, juiced
  • 1 tbsp olive oil
  • salt and pepper


  • Prepare french green lentils and couscous according to package directions
  • Preheat oven to 400F, toss sweet potatoes with avocado oil and spread in a single layer on a baking tray. Roast sweet potatoes for 20 minutes, or until tender when pierced with a fork. Remove sweet potatoes from oven and set aside.
  • Add dressing ingredients into a small mixing bowl and stir with a fork until combined
  • In a mason jar add dressing, lentils, sweet potatoes, couscous, cranberries, arugula in that particular order, to make sure the greens stay crisp!
  • Store mason jar in refrigerator until ready to eat. Mason jar will keep for 3 days refrigerated.