Roasted Kumara and Brussel Sprouts Recipe
In the cooler months a big cold salad isn’t always appealing. There are lots of great foods out there that build resilience. Today I have chosen kumara, since it has so many nutrients including vitamin C for immunity, anti-inflammatory compounds and an abundance of antioxidants. Kumara supports digestion, and its fibre content helps to regulate blood sugar levels. This salad can be adapted to your needs. Don’t like brussel sprouts, use broccoli florets instead. If lentils aren’t a good option for you, simply replace them with a protein you prefer.
Serves: 4
Prep: 15 minutes
Cooking time: 30 minutes
Ingredients
For the salad:
- 2 kumara (medium size, sliced into 1 inch cubes)
- 4 cups brussels sprouts (washed and halved)
- 1 tbsp extra virgin olive oil
- 2 cups cooked lentils
- 8 cups baby spinach
- Sea salt and black pepper to taste
For the dressing:
- ¼ cup tahini
- ¼ cup warm filter water
- 1 tbsp real maple syrup
- ¼ tsp cayenne pepper
- ⅛ tsp sea salt
Directions
Preheat the oven to 220°C. Line a large baking sheet with baking paper. Combine the diced kumara 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.
While the vegetables roast, 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 them back in the mixing bowl. Add in the lentils. Mix well. Top spinach with lentils and roasted vegetable mix. Drizzle with desired amount of dressing. Enjoy!
Nutritional Benefits
Kumara: 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: They contain 4 grams of fibre in every cup and are loaded with prebiotics to stimulate the growth of healthy bacteria in our gut.
Lentils: 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: This is an amazing source of micronutrients. Cayenne has been shown to boost metabolism and immunity.
