Recipe of the Month - November 2026: Lentil Roasted Sweet Potato & Brussel Sprout Salad
Makes 4 Servings
in 30 minutes
Ingredients:
2 Sweet Potato (medium, sliced into 1 inch cubes)
4 cups Brussel Sprouts (washed and halved)
1 tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
1/4 cup Tahini
1 tbsp Maple Syrup
1/4 cup Water (warm)
1/4 tsp Cayenne Pepper (less if you don’t like it spicy)
1/8 tsp Sea Salt
2 cups Green Lentils (cooked, drained, and rinsed)
8 cups Baby Spinach (chopped)
Directions:
1. Preheat the oven to 425 degrees Fahrenheit ( 218 degrees Celsius). A large baking sheet with parchment paper.
2. combine the diced sweet potato and brussels sprouts in a bowl. Add olive oil and seasoned 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, combined the tahini, maple syrup, water, cayenne pepper, and sea salt in a jar Seal with a lid and shake to mix. Set aside.
4. remove the roast of 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!
Notes:
-No Brussels Sprouts: use Broccoli instead.
-No Lentils: Use chickpeas, tempeh, or tofu instead.
Nutrition Facts (Amount per serving)
Calories 355
Fat 12g
Saturated Fats 2g
Carbs 50g
Fibre 16g
Sugar 10g
Protein 17g
Cholesterol 0mg
Sodium 199mg
Calcium 205mg
Iron 8mg
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