This Roasted Sweet Potato and Brussels Sprouts Salad is filled with great veggies. You can pair with cooked or canned (and rinsed) lentils, shredded chicken, chickpeas or your other favorite protein.

2 sweet potatoes (medium, sliced into 1″ cubes)
4 cups Brussels sprouts (washed and halved)
1 Tbsp extra virgin olive oil
Sea salt and black pepper to taste

1/4 cup tahini
1 Tbsp maple syrup (optional-I omit because I don’t like sweet dressings)
1/4 cup warm water
1/4 tsp cayenne pepper (less if you want it less spicy)
1/8 tsp sea salt
1 can lentils (19 oz, drained and rinsed) or 1 cup lentils, soaked and cooked until soft (about 30-40 min)
8 cups baby spinach (chopped or torn)

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.

Combine the diced sweet potato and Brussels sprouts in a bowl. Add olive oil and season with salt and pepper to taste. Toss well and then spread across baking sheet. Bake in oven for 30 minutes or until both veggies are cooked through and start 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 (or other protein source). Mix well.

Divide spinach between bowls. Top with lentils and roasted vegetable mix. Drizzle on dressing.

Recipe from

Join the Conversation