Sweet potato with cabbage, kale and roasted Brussels sprouts

dinner

(sweet) potatoes | oven

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Hearty and wholesome dish that’s as nutritious as it is delicious. The sweet potato serves as a tender, caramelized base. Perfectly complemented by a crisp and tangy kale and cabbage salad which you marinate in just a bit of lemon juice. Topped with roasted Brussels sprouts and a tahini maple sauce.

Ingredients

Sweet potato -A whole potato roasted in it’s jacket.
Brussels sprouts
Kale – Washed and cut.
Cabbage – I used Ted cabbage great colour and a bit deeper taste
Lemon – The juice of a whole lemon: half for marinating the cabbage kale salad and half in the tahini sauce
Maple syrup – One tablespoon for roasting the Brussels sprouts and one for the tahini sauce
Extra virgin olive oil – For roasting, if you want to use less oil you can leave it out
Tahini – Sesame paste, make sure it’s nice and creamy and not hardened
Coconut aminos – Soy free ‘soy sauce’
Coriander seeds – I recommend to grind the seeds fresh (with an electric coffee grinder), but if it’s already ground it will do just fine. Leave out for AIP.
Onion powder
Chili flakes – Leave out for AIP

FAQ’s

Is this recipe vegan?

Yes.

Is this recipe AIP paleo?

Yes, but leave out the coriander seeds and chiliflakes for AIP.

Is this recipe Medical Medium?

Yes, but it’s not completely fat-free due to the tahini sauce. If you want to eat less oil you can skip the olive oil and roast the Brussels sprouts in just maple syrup.

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

Marjolein

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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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Prep Time 5

Cook Time 25

Total Time 30

Servings serving

Calories 635

Course dinner

Dish (sweet) potatoes, oven

Cuisine American, European

Equipment

oven at 390F or 200C
oven dish
mandoline
knife

Ingredients

1 sweet potato
1 cup Brussels sprouts
½ cup kale
½ cup red cabbage
1 lemon
2 tablespoons maple syrup
1 tbsp extra virgin olive oil
1 tbsp tahini
1 tbsp coconut aminos
1 tsp ground coriander seeds
1 tsp onion powder
1 tsp chili flakes

For AIP, free from nightshades and seeds

NO ground coriander seeds
NO chili flakes

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.