Roasted Sweet Potato Salad
By Stephanie Wharton
A warm and tangy dish perfect for fall. Easily sub in broccoli if you don’t have or like brussels sprouts. Change it up with a variety of proteins options. My favorite are the lentils, as outlined below, but chickpeas, grilled chicken, or ground meat could also work.
2 sweet potatoes (cubed)
4 cups Brussels Sprouts (washed and halved)
1 tbsp cooking oil
Salt + pepper, to taste
¼ cup Tahini
1 tbsp Maple Syrup
¼ cup Water (warm)
¼ tsp Cayenne Pepper (or less)
⅛ tsp Sea Salt
2 cups Lentils (cooked, drained, and rinsed)
8 cups Baby Spinach (chopped)
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
Combine the sweet potato and Brussels Sprouts in a bowl. Add oil and season with salt and 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.
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.
Remove the roasted vegetables from the oven and place back in the mixing bowl. Add in the lentils. Mix well.
Divide spinach between bowls. Top with lentils and roasted vegetable mix. Drizzle with desired amount of dressing. Enjoy!