Ingredients

The following ingredients have 4 Servings
  • 2 small sweet potatoes (diced)
  • 1 lb Brussels sprouts (shredded)
  • 1/2 cup lentils (dry)
  • 1 tbsp extra virgin olive oil
  • salt and pepper (to taste)
  • 1/2 tsp red pepper flakes
  • 2 tbsp extra virgin olive oil
  • 2 tsp dijon mustard
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt and pepper

Instruction

  • Preheat the oven to 375 F. Prepare a baking sheet with parchment paper. 
  • Place the chopped sweet potatoes and Brussels sprouts in a bowl and toss with extra virgin olive oil and salt and pepper. Transfer them to the prepared baking sheet and spread into an even layer.
  • Bake at 375 F for 40 minutes.
  • While the vegetables are baking, cook the lentils according to the package instructions. 
  • While everything cooks, combine the ingredients for the dressing in a small ramekin. Place in the refrigerator to chill until everything is cooked.
  • When everything is done baking, combine in a bowl and toss with dressing. You can also leave the dressing on the side if meal prepping and toss with it when you eat.
  • Divide the meal into 4 meal prep containers about 1 1/2 cups of the mixture each.