Chilled Brussels Sprout and Sweet Potato Salad [+ Creamy Tahini Dressing]
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: about 4
 
Ingredients
  • INGREDIENTS [salad]
  • 1.5 - 2 pounds Brussels sprouts, sliced thin
  • 2 medium-sized purple sweet potatoes, sliced into half moons [regular sweet potatoes will work well, too]
  • ½ onion, sliced thin
  • 2-3 cloves garlic, minced
  • 2 Tbsp olive oil or coconut oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ½ tsp red pepper flakes [optional
  • INGREDIENTS [creamy tahini dressing]
  • 3 Tbsp tahini
  • 1 Tbsp honey
  • 1 Tbsp water [or more to thin out to desired consistency]
  • Juice of 1 lemon
  • 1 Tbsp apple cider vinegar
  • ¼ tsp garlic powder
  • pinch sea salt + black pepper
Instructions
  1. Heat olive or coconut oil in large pan on medium heat.
  2. Add onion and garlic. Sauté for 2-3 minutes until fragrant and tender.
  3. Add sweet potatoes to pan. Sauté for 5 minutes until slightly browned, stirring occasionally [they will still be a little bit hard and that's okay].
  4. Next add Brussels sprouts, sea salt, black pepper and red pepper flakes and stir all ingredients until well combined.
  5. Add lid to pan and cook/steam for 3-5 minutes.
  6. Remove lid and stir well [you're looking for a slight char on your veggies at this point].
  7. Cover and cook/steam for an additional 3-5 minutes until potatoes and Brussels sprout are tender.
  8. Remove from heat and add to a bowl for cooling.
  9. Once mixture has cooled to room temperature, cover with a lid and add to fridge for about 30 minutes until chilled.
  10. In the meantime, make the Creamy Tahini Dressing.
  11. For Creamy Tahini Dressing, add all dressing ingredients into a small bowl or mason jar. Mix or shake to combine well. Add dressing to cooled salad and toss well to coat all ingredients. Serve immediately or leave salad in fridge until ready to serve.
Recipe by Angela Freed at https://www.angelafreed.com/chilled-brussels-sprout-and-sweet-potato-salad-creamy-tahini-dressing/