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Hearty Sweet Potato Mason Jar Salad

No matter how you stack it, this lunch-ready mason jar salad will get you through the afternoon with extra energy and then some. We’ve added avocado to the dressing for extra creaminess plus a dose of healthy fat and built the salad base with hearty vegetables for extra vitamins and minerals. A solid crunch from our Multigrain bread rounds out your power lunch.

For the croutons:

2 slices Organic Sprouted Power™ Multigrain bread, cut into 1/2” cubes

1/2 tablespoon vegan buttery spread, melted

Salt and pepper, to taste

For the dressing:

1/2 avocado

1/2 clove garlic, peeled

2 tablespoons unsweetened plant-based yogurt

1/2 tablespoon lime juice

Pinch garlic powder

Salt and pepper to taste

Water as needed to blend to dressing consistency

For the salad:

1 small sweet potato, peeled, cubed, roasted and cooled

1/4 cup pickled red cabbage

2 cups hearty mixed greens


1. First,make the croutons. Preheat your oven to 350°F. In a small bowl, toss bread cubes with melted buttery spread. Bake on a parchment-lined sheet until crispy and golden, approximately 12 minutes. Let cool completely.

2. Next, blend dressing ingredients until smooth and transfer to the bottom of your mason jar before adding other ingredients.

3. Layer remaining ingredients in jar, finishing with the croutons.