Are you running out of meal prep ideas? This one’s really easy and the ingredients can be used in other breakfast, lunch & dinner recipes. Meal prep doesn’t mean you have to make a ton of big batch salads and crockpot meals. Take Sunday, cut and/or roast your veggies and separate into containers, prepare grains (quinoa, brown rice…), and make your protein of choice (bake chicken, roast tofu etc.). That way you can fry an egg to enjoy with roasted sweet potato & leafy greens for breakfast and throw together grain bowls and salads for lunch and dinner.


This simple Sweet Potato & Kale salad is naturally gluten free, dairy free and vegan.


Sweet Potato & Kale Salad

Serving Size: 4


  • 2 medium sweet potatoes, peeled and cut into small pieces
  • 1 brocoli crown, cut into florets
  • 10 heirloom cherry tomatoes
  • 4-6 cups kale, washed, destemmed and chopped
  • 1 cup quinoa, uncooked
  • 2 avocados, 1/4 for each salad
  • 2 cucumbers, sliced
  • 1 cup chickpeas, washed & drained
  • 1-2 tbsp fresh basil, finely chopped
  • 1 lemon, cut into quarters
  • 2 tbsp dijon mustard
  • crushed red pepper flakes


  • Preheat oven to 400F. Spread peeled & cut sweet potatoes on tin foil lined cookie sheet. Drizzle with coconut oil, season with salt and pepper. Bake for 40 minutes or until tender.
  • Cook quinoa according to package directions. I like to add coconut oil to the pot with the water to prevent quinoa from sticking.
  • While the potatoes are roasting and quinoa is cooking, cut and prepare your vegetables.
  • In a medium pot, cover the bottom with water and set to high heat. Add broccoli florets and steam for 4-5 minutes until bright green. Drain and set aside.
  • Combine all ingredients and top with fresh lemon juice, basil, red pepper flakes and a drizzle dijon mustard.
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