Best Thing I Packed this Week: BBQ Lentil Kale and Sweet Potato Salad

Hi guys, happy Friday!

I have some more delicious meals to share with you all… I was on a roll this week with making delicious and healthy lunches. 

Best meals I packed this week:

In case you missed them, here are some of my past weeks of “Best thing I packed:”

Veggie-Packed Tofu salad with  Poppyseed Dressing

I ate this for lunch on Thursday, and it was especially delicious. I basically tried to add as much color/texture as possible to my Tupperware container by packing as many fresh veggies as I could into my salad.

Since veggies alone would keep me full for about 20 minutes, I added in some tofu and whole grain rotini pasta for some protein and whole grains (and staying power). 

I used a new to me dressing (Drews Poppyseed dressing) on top, and I loved it. I feel like I am always talking about this brand of dressing, but I have yet to try a variety I don’t like. I guess I am a big fan….

This salad was so filling, and I loved all the different components. My favorite salads always tend to be the ones with a lot of different ingredients thrown in so my taste buds never get bored… I also love including cold pasta in salads. It always soaks up the dressing and is so good (try it!). This particular salad contained:

  • kale
  • cucumber
  • radish
  • carrots
  • beets
  • cherry tomatoes
  • 1/4 block tofu, cut into bite-sized pieces
  • whole grain rotini pasta (1/2 cup)

Dressing: Drews Poppyseed dressing

BBQ Lentil Kale and Sweet Potato Salad

This was another delicious lunch combo I concocted this week. It contained:

  • chopped collard greens
  • mushrooms, chopped
  • spicy roasted sweet potatoes
  • brown lentils (about 1/2 cup)… I made them over the weekend using the method I talked about here

Dressing: BBQ sauce

I loved the mix of the BBQ sauce (I love using condiments as dressing!) with the collard greens and the lentils. The spicy sweet potatoes were also a fun addition. I made the sweet potatoes over the weekend by roasting 2 cubed potatoes in a mixture of chili powder, cumin, garlic powder and onion powder for about 40 minutes (flipping halfway through) in a 400 degree oven. I made them for dinner on Sunday, but the leftovers served as a great salad topper.

Again, this was so filling (probably because of the lentils and potatoes) and so satisfying.  My taste buds were very happy. I have been loving BBQ/spicy foods these days.  

I hope everyone has a great day and eats some delicious food!

 What is the best thing you packed/ate this week? (I love hearing about your delicious creations/meals!)

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4 responses

  1. HI!!!! Best thing I packed? A leftover Subway sandwich. Don’t judge. Also, I get to see Sami tonight (!!!!) and am sad you won’t be there :( I’ll be thinking of you as I run 5 miles tomorrow and think about the 8 more we’ll have on May 6 :)

  2. Pingback: My favorite ways to eat sweet potatoes | Apples and Optimism

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