Sweet Potato & Brussels Sprouts Salad with Maple Tahini Dressing

This delicious and satisfying fall/winter salad is super easy to prepare and makes several portions. If you can’t find garnet or purple sweet potatoes, the traditional ones work just fine! If you prefer to use olive oil to roast the veggies, lower the heat to 375º F max and adjust cooking time.

4 cups brussels sprouts
2 large garnet sweet potatoes
2 cups cooked lentils
1 lb fresh baby arugula or baby spinach
1/4 cup tahini
1 tbsp maple syrup
Celtic sea salt and fresh black pepper
pinch cayenne pepper (optional)
2 tbsp organic avocado oil
toasted walnuts or pumpkin seeds for garnish (recommended: Go Raw sprouted pumpkin seeds)

Preheat oven to 425ºF.

Slice brussels sprouts in half and trim rough end. RInse in cool water and pat dry. Lay sprouts out on a parchment-lined baking sheet. Cube sweet potatoes and add to a second baking sheet. Drizzle oil on both and season with Celtic salt and black pepper. Toss to combine. Bake potatoes for 40 minutes. Add brussels sprouts after 10 minutes so they cook for 30 minutes. Remove brussels when their color pops a bright green.

Prepare dressing by adding tahini, syrup, and a pinch of sea salt to a mason jar along with 1/4 cup warm water. Add cayenne if using and shake well to combine.

When veggies are almost done, add lentils to baking dish and return to oven to warm through, about 5 minutes.

Place fresh greens of choice in a bowl and top with warm veggies, tahini dressing and walnuts or pumpkin seeds for crunch.