Roasted Sweet Potato & Brussels Sprouts Salad
INFO
| Servings | 4 |
| Prep time | 30 minutes |
INGREDIENTS
| Sweet Potato (medium. sliced into 1 inch cubes) | 2 |
| Brussels Sprouts (washed and halved) | 350 grams |
| Extra Virgin Olive Oil | 1 tbsp |
| Sea Salt & Black Pepper | (to taste) |
| Tahini | 60 grams |
| Maple Syrup | 1 tbsp |
| Water (warm) | 60 milliliters |
| Cayenne Pepper (less if you don't like it spicy) | 1/4 tsp |
| Sea Salt | 1/8 tsp |
| Lentils (cooked, drained and rinsed) | 395 grams |
| Baby Spinach (chopped) | 240 grams |
Step 1
Preheat the oven to 425° (218°C). Line a large baking sheet with parchment paper.
Step 2
Combine the diced sweet potato and brussels sprouts in a bowl. Add olive oil and season with sea salt and black pepper to taste. Toss well then spread across the baking sheet. Bake in the oven for 30 minutes or until both vegetables are cooked through and starting to brown.
Step 3
While the vegetables roast, combine the tahini, maple syrup, water, cayenne pepper and sea salt in a jar. Seal with a lid and shake well to mix. Set aside.
Step 4
Remove the roasted vegetables from the oven and place back in the mixing bowl. Add in the lentils. Mix well.
Step 5
Divide spinach between bowls. Top with lentils and roasted vegetable mix. Drizzle with desired amount of dressing. Enjoy!
TIPS
NO BRUSSELS SPROUTS
Use broccoli instead.
NO LENTILS
Use chickpeas, tempeh, or tofu instead.
NUTRITION PER SERVING
| Calories | 355 |
| Carbs | 50g |
| Fat | 12g |
| Protein | 17g |
Comments (0)