Roasted Sweet Potato & Brussels Sprout Salad

By Kelsey Ellis, RHN

Do you want to eat more plant foods but think they’re not filling enough? This is not your average salad! It’s warm, filling and the flavours are phenomenal. It features a tangy tahini dressing and 17g of 100% plant-based protein.

Roasted Sweet Potato & Brussels Sprout Salad

Time to make: 40 minutes

Ingredients (4 servings):roastedyamsalad

2 Sweet Potato (medium. sliced into 1 inch cubes)

4 cups Brussels Sprouts (washed and halved)

1 tbsp Extra Virgin Olive Oil

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 Lentils (cooked, drained and rinsed)

8 cups Baby Spinach (chopped)

Sea salt and pepper (to taste)


  1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper
  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.
  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.
  4. Remove the roasted 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. Lightly warm the tahini dressing and drizzle over the vegetable and lentil mix with desired amount of dressing. Enjoy!

Nutritional Value (per serving):

Calories: 355; Carbohydrates: 50g; Sugar: 10g; Fiber: 16g; Fat: 12g; Protein: 17g; Sodium: 200mg

Want to find out about more great recipes and have them customized just for you? Book in with Holistic Nutritionist Kelsey Ellis @ Local Health for an appointment!