Roasted Brussels Sprouts and Sweet Potato Salad with Lime and Garlic Dressing #Vegan

“It is more fun to talk with someone who doesn’t use long, difficult words but rather short, easy words like “What about lunch?” 
~ A. A. Milne

It’s a known fact that historically Ben won’t eat two things – Brussels Sprouts and Cottage Pie (which he calls Poo Pie!) after bad experiences at boarding school back in the day.

I have managed to win him over to a good Cottage Pie (which we are only allowed to call Savoury Mince Thing with Mashed Potato on Top) but have not been able to convince him of the deliciousness of Brussels Sprouts, until I invented this Salad.

This warm salad was born from the need for me to whip up something healthy and yummy for lunch but EASY because I am still unwell and lacking stamina so I wanted something nurturing that I could chuck together with minimum fuss. You can eat this as a main meal and proportions given will serve two, or four people as a tasty side.

Baking the Brussels Sprouts gives them a nutty flavour – super yum. Don’t be afraid – they really are delicious. The addition of apple gives a sweet note that contrasts well with the fresh tangy dressing. Enjoy!

Ingredients:

  • two cups of cubed sweet potato
  • one green apple cut into cubes
  • two cups of Brussels Sprouts cut in half lengthways
  • a tablespoon of olive oil
  • cumin and smoked paprika to sprinkle on your roasting vegetables (or leave it off if you don’t have these spices at home)
  • 2 to 4 cups of fresh green spinach leaves
  • 1/4 cup of walnut halves
  • 1/2 an avocado cubed
  • Dressing: 3 tablespoons fresh lime juice, 3 tablespoons olive oil, 1 to 2 cloves of garlic minced (use to your own taste – I love garlic!), 1 teaspoon of honey, 1 teaspoon of coconut aminos or Braggs or soy sauce or tamari sauce or a pinch of salt (use what you have to hand)

Directions:

  1. Place cubed sweet potato, Brussels Sprouts and cubed apple onto baking tray and toss with one tablespoon of oil. Sprinkle some cumin and smoked paprika over and then roast in a moderate oven ( 180 degree oven – 350 degrees fahrenheit ) for 30 minutes or until cooked and golden.
  2. Scatter spinach over the bottom of your serving bowl or plate.
  3. Make dressing by putting all ingredients in a jar and shaking well so that they emulsify and blend together. Taste dressing and adjust to your liking by adding
  4. Add baked vegetables to top of spinach. Scatter the avocado and walnuts over and then pour on the dressing.
  5. Serve on its own or as a side dish.
Hi! I'm Nicole Cody. I am a writer, psychic, metaphysical teacher and organic farmer. I love to read, cook, walk on the beach, dance in the rain and grow things. Sometimes, to entertain my cows, I dance in my gumboots. Gumboot dancing is very under-rated.
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9 thoughts on “Roasted Brussels Sprouts and Sweet Potato Salad with Lime and Garlic Dressing #Vegan

  1. I love my sprouts baked. I cook mine with apples, oil, cider, thyme, garlic and prosciuto. Adding sweet potatoes sounds like a plan

  2. I so relate to Ben’s experience. For me it was Brussel Spouts and Choko. Either would make me gag instantly, But I grew up with them being boiled. On rare occasions I have learned to appreciate Brussel Sprouts when prepared imaginatively. The humble Choko however remains in the doghouse.

  3. Hello Aunty Nicole,that dish looks really healthy and yummy.I hope you are going well.How is Uncle Ben? Lots of love Arielle.

    1. Hi Arielle! Uncle Ben is very healthy after eating a big bowl of this salad. You and Jasmine can make this for Mummy after she’s done her laps at the pool. We’ll see you very soon, lots of love, Aunty Nicole xxxx

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