Brussels sprout, sweet potato and tomato salad Recipe

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  • Dairy-free
  • Healthy
  • Vegan
  • Vegetarian

serves:

2

Skill:

medium

Cost:

cheap

Prep:

20 min

Cooking:

40 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This is a heavenly salad with roasted Brussels sprouts and sweet potatoes, as well as added chilli flakes and lemon for a zesty kick. Sweet potato is much less starchy than regular white potato and sprouts are an amazing veg packing their punch with heaps of vitamin C and K, which makes this salad a really fab, healthy option. Brussels sprouts can be found in abundance around Christmas time, so this recipe is perfect to make during the festive period. It’s delicious made year-round though too! The crushed walnuts add extra crunch to make this salad full of lovely textures as well as a variety of colours and flavours.

Ingredients

  • 500g brussel sprouts
  • 3 sweet potatoes
  • 100g cherry tomatoes
  • 4 spring onions
  • 2 tbsp melted coconut oil (or butter)
  • 1 tsp chilli flakes
  • Salt and pepper
  • 1 lemon
  • 3 tbsp olive oil
  • 1 handful of crushed walnuts

Method

  • Set your oven to 200°C/392°F/Gas mark 6.

  • Cut the brussels in half and and the sweet potatoes into chip size pieces.

  • Place on a roasting tray with the coconut oil, salt and pepper. Mix well so that the vegetables are well seasoned and oiled up, roast for 35-40 minutes until both are cooked through.

  • Cut the tomatoes in half and the spring onions finely.

  • Mix the olive oil, lemon and a pinch of salt together- this is your dressing.

  • Throw the roasted veg with the chilli flakes, tomatoes, spring onion, lemon dressing and walnuts. Serve warm.

More Recipe Ideas

Top Tip

This delicious salad can also be used as a hearty side for a main course.

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