Baking sheet, Colander, Cutting board, jar with lid, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Peeler, Saucepan with lid, Sharp Knives
Ingredients
5eachsweet potatomedium. peeled and diced into 1 inch cubes
10cupBrussels sproutswashed and halved
7 1/2teaspoonextra virgin olive oil
1 1/2teaspoonsea salt
1/2teaspoonfreshly ground black pepper
For the salad:
2 1/2cuplentilscooked accrding to package directions
20cupbaby spinachchopped
For the dressing:
10tablespoontahini paste
7 1/2teaspoonmaple syrup
10tablespoonwaterwarm
1 1/2teaspooncayenne pepperoptional and more or less to taste
1/3teaspoonsea salt
Instructions
Preheat the oven to 425oF (218oC). Line a large baking sheet with parchment paper.
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.
Meanwhile cook the lentils according to package directions.
While the vegetables and lentils cook, 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.
Remove the roasted vegetables from the oven and place back in the mixing bowl. Add in the lentils. Mix well.
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 your choice of protein. Chickpeas, grilled chicken or ground meat work well.