When it comes to packing the most nutrients into a single meal, a big old bowl of salad is one of the best options. But let’s be real: in the cooler months, pulling a cold salad out of the fridge and asking your already cold body to eat it isn’t so appealing.
That is why I’ve been loving warm salads with comforting seasonal ingredients. This Roasted Sweet Potato + Brussels Sprouts Salad with Maple Tahini Drizzle has been my go-to lately. Here’s why it is so awesome:
- Sweet Potatoes: A terrific source of Vitamin A, a powerful antioxidant and anti-inflammatory nutrient. They are packed with fibre and arguably one of the best sources of complex carbohydrates.
- Brussels Sprouts: I love incorporating Brussels sprouts for digestive support. They contain 4 grams of fibre in every cup and are loaded with prebiotics to stimulate the growth of healthy bacteria in our guts.
- Lentils: One of my most favourite non-animal sources of protein. They are inexpensive, quick to prepare and pack a ton of nutrients like folate, fibre and iron.
- Spinach: If you aren’t really into raw dark leafy greens, spinach is your best bet. It has a very mild taste and is loaded with Vitamin K and magnesium.
- Tahini: This is a paste made from ground sesame seeds. It is higher in calcium than any nut or seed butter, plus it also contains iron, copper, zinc, magnesium, selenium and protein. Tahini is the perfect base for creamy, dairy-free salad dressings.
- Cayenne: Although cayenne is an amazing source of micronutrients, I really love it for its ability to warm the body. Cayenne has been shown to boost metabolism and immunity.
This salad is easily customizable and here are some of my favourite substitutions:
– No Brussels Sprouts: Use broccoli florets instead.
– No Lentils: Swap in your favourite source of protein.
Vitamins, protein, complex carbohydrates, healthy fats and warm, comforting deliciousness. What’s not to love?
Serves: 4 servings
- 2 sweet potatoes (medium size, sliced into 1 inch cubes)
- 4 cups brussels sprouts (washed and halved)
- 1 Tbsp extra virgin olive oil
- Sea salt and black pepper to taste
- 2 cups cooked lentils
- 8 cups baby spinach
- ¼ cup tahini
- ¼ cup warm water
- 1 Tbsp maple syrup
- ¼ tsp cayenne pepper
- ⅛ tsp sea salt
- Preheat the oven to 425 degrees F. 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 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.
- 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!