Roasted Sweet Potato + Brussels Sprouts Salad

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When it comes to packing the most nutrients into a single meal, a big old bowl of salad is one of the best options. But let’s be real: in the cooler months, pulling a cold salad out of the fridge and asking your already cold body to eat it isn’t so appealing.

That is why I’ve been loving warm salads with comforting seasonal ingredients. This Roasted Sweet Potato + Brussels Sprouts Salad with Maple Tahini Drizzle has been my go-to lately. Here’s why it is so awesome:

Sweet Potatoes: A terrific source of Vitamin A, a powerful antioxidant and anti-inflammatory nutrient. They are packed with fibre and arguably one of the best sources of complex carbohydrates.
Brussels Sprouts: I love incorporating Brussels sprouts for digestive support. They contain 4 grams of fibre in every cup and are loaded with prebiotics to stimulate the growth of healthy bacteria in our guts.
Lentils: One of my most favourite non-animal sources of protein. They are inexpensive, quick to prepare and pack a ton of nutrients like folate, fibre and iron.
Spinach: If you aren’t really into raw dark leafy greens, spinach is your best bet. It has a very mild taste and is loaded with Vitamin K and magnesium.
Tahini: This is a paste made from ground sesame seeds. It is higher in calcium than any nut or seed butter, plus it also contains iron, copper, zinc, magnesium, selenium and protein. Tahini is the perfect base for creamy, dairy-free salad dressings.
Cayenne: Although cayenne is an amazing source of micronutrients, I really love it for its ability to warm the body. Cayenne has been shown to boost metabolism and immunity.

This salad is easily customizable and here are some of my favourite substitutions:

– No Brussels Sprouts: Use broccoli florets instead.
– No Lentils: Swap in your favourite source of protein.

Vitamins, protein, complex carbohydrates, healthy fats and warm, comforting deliciousness. What’s not to love?