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Roasted Sweet Potato & Brussels Sprouts Salad

The perfect yummy side dish or meal that is packed with nutrients!

Serves: 4, Prep Time: 15 minutes, Total Time: 40 minutes


  • 2 sweet potato (medium, sliced into cubes)

  • 4 cups brussels sprouts (washed and cut in half)

  • 1 tbsp. extra virgin olive oil

  • Sea salt & black pepper (to taste)

  • ¼ cup tahini

  • 1 tbsp. maple syrup

  • ¼ cup water (warm)

  • ¼ tsp. cayenne pepper (less to decrease spice)

  • ⅛ tsp. sea salt

  • 2 cups lentils (cooked, drained and rinsed)

  • 8 cups baby spinach (chopped)


  1. Preheat the oven to 425°F (218°C) Line a large baking sheet with parchment paper.

  2. Combine the diced sweet potato and brussels sprouts in a bowl. Add olive oil. 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.

  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.

  4. Remove the roasted vegetables from the oven and place back in the mixing bowl. Add in the lentils. Mix well.

  5. Divide spinach between bowls. Top with lentils and roasted vegetable mix. Drizzle with desired amount of dressing. Enjoy!


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