Roasted Sweet Potato & Brussel Sprout Salad

NOTES NO BRUSSEL SPROUTS Use broccoli instead. NO LENTILS Use your choice of protein. Chickpeas, grilled chicken or minced meat work well.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 210C. 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!