Sweet potato with cabbage kale salad, roasted Brussels sprouts and tahini sauce

Name: Sweet potato with cabbage kale salad, roasted Brussels sprouts and tahini sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 1 sweet potato; NO NO ground coriander seeds; 1 1 cup Brussels sprouts; NO NO chili flakes; ½ ½ cup kale; ½ ½ cup red cabbage; 1 1 lemon; 2 2 tablespoons maple syrup; 1 1 tbsp extra virgin olive oil; 1 1 tbsp Tahini; 1 1 tbsp Coconut aminos; 1 1 tsp ground coriander seeds; 1 1 tsp onion powder; 1 1 tsp chili flakes

User Reviews

4.0

3 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
1 serving
Calories
635 kcal
Course
Dinner
Cuisine
European, American

Sweet potato with cabbage kale salad, roasted Brussels sprouts and tahini sauce

Iris Warren

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Nice colourful plate of grilled and raw winter vegetables like kale, cabbage and Brussels sprouts. All topped on a roasted sweet potato.

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Ingredients

Servings

1 1 sweet potato
NO NO ground coriander seeds
1 1 cup Brussels sprouts
NO NO chili flakes
½ ½ cup kale
½ ½ cup red cabbage
1 1 lemon
2 2 tablespoons maple syrup
1 1 tbsp extra virgin olive oil
1 1 tbsp Tahini
1 1 tbsp Coconut aminos
1 1 tsp ground coriander seeds
1 1 tsp onion powder
1 1 tsp chili flakes

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Instructions

Preheat the oven at 390F or 200C.
Slice the red cabbage with the mandoline. Cut the kale in small stripes. Mix with the juice of half a lemon. Massage it a bit and set aside to soften.
Cut the stem off the sprouts, remove outer leaves and cut in half.
Mix one tablespoon of the maple syrup through the sprouts, together with the olive oil, coriander, onion powder and chiliflakes.
Press the garlic and mix through as well.
Fill half an ovendish with the sprouts. Place the sweet potato next to the sprouts. Put into the oven voor 20 minutes.
In the meantime mix the tahin with the coconut aminos, juice of the other half lemon and the second tablespoon of maple syrup.
The sprouts are ready now. Check if the sweet potato is as well by poking with a fork. It should be soft all the way through. If not give it 10 to 15 minutes longer.
Slice open the sweet potato. Dress with the cabbage kale salad. Top with the sprouts and poor the sauce over the sprouts.

Nutrition Information

Show Details

Calories 635kcal (32%) Carbohydrates 104g (35%) Protein 12g (24%) Fat 24g (37%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 14g Sodium 549mg (23%) Potassium 1641mg (47%) Fiber 17g (68%) Sugar 40g (80%) Vitamin A 34899IU (698%) Vitamin C 174mg (193%) Calcium 273mg (27%) Iron 5mg (28%)

Nutrition Facts

Serving: 1serving

Amount Per Serving

Calories 635 kcal

% Daily Value*

Calories	635kcal	32%
Carbohydrates	104g	35%
Protein	12g	24%
Fat	24g	37%
Saturated Fat	3g	15%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	14g	70%
Sodium	549mg	23%
Potassium	1641mg	35%
Fiber	17g	68%
Sugar	40g	80%
Vitamin A	34899IU	698%
Vitamin C	174mg	193%
Calcium	273mg	27%
Iron	5mg	28%