It’s sweet potato season! During the fall and winter our store carries purple sweet potatoes which add a vibrant color and slightly different flavor to the mix. Try some of the different varieties of yams and sweet potatoes if your grocery store offers them!
This recipe is part of our Seasonal Vegan Meal Prep Series with one meal plan for every season. Each plan helps you meal prep most of your week in under 90 minutes.
Check out the other recipes that go with this one in the Winter Meal Prep Plan. We use the lentils across two dishes to save time and reduce food waste!
Sweet Potato Cranberry Salad
- 2 sweet potatoes
- 2 tablespoon avocado oil
- 0.5 tablespoon chili powder
- 0.5 tablespoon paprika
- 0.5 teaspoon garlic powder
- 2 cup water
- 0.5 cup green lentils
- 0.25 cup dried cranberries
- 0.25 cup nuts of your choice (pepitas or pecans would go great with this salad)
- 12 cup mixed baby greens
- 0.25 cup salad dressing
- .25 cup vegan cheese (optional)
Preheat Oven: to 425°F.
Line a baking sheet: with foil, parchment paper, or use cooking spray.
Cut: the sweet potatoes into small half inch cubes.
Add: the sweet potatoes to the baking sheet and drizzle with avocado oil. Sprinkle with paprika, chili powder, and garlic powder. Add salt and pepper to taste.
Bake: for 20 minutes or until the potatoes are tender when poked with a fork. Remove from the oven and let cool.
Rinse: and filter the lentils with a mesh sieve to remove any sand or stones.
Add: the water and lentils to a pot. Optionally, add in a bay leaf if you have one in your spice cabinet.
Boil: the water then reduce the heat to low and add a lid to cover.
Simmer: the lentils for 25-30 minutes.
Drain: the lentils (and remove a bay leaf if you added one).
Assemble the salad: add the lentils, sweet potatoes, pecans, and dried cranberries to the bottom of the containers. Top with lettuce and store the salad dressing separately.