Meet the healthy bloggers and bicostal BFFs behind this recipe in our East vs. West Coast feature from earlier this week, then whip up the warm Brussels sprout salad from their new cookbook, 28 Day Plant-Powered Health Reboot. This recipe is just what we’re craving this cozy time of year: a bowl full of flavorful veggies able to keep us sated for hours, and a recipe that’s ridiculously easy to execute. Make it for a light weeknight dinner or bring it to work for a fortifying desk lunch that doesn’t suck…
This savory roasted Brussels sprouts salad is both filling and flavorful. The almighty sweet potato adds a subtle sweetness to the dish, and comes packed with fiber, vitamins A and C and trace mineral manganese. Complementing the sweet potato with Brussels sprouts makes this dish so much more nutritive. These two ingredients alone cover one-third of your daily fiber needs! Add the creamy goat cheese and crunchy walnuts and you’ve got yourself a winner!
Roasted Brussels Sprout Salad With Sweet Potato + Goat Cheese
1 medium sweet potato, cut in half
2 cups halved Brussels sprouts
1 tsp soy sauce
1 tsp olive oil
1 Tbsp chopped walnuts
1 oz goat cheese
1 Tbsp balsamic vinegar
salt and cayenne pepper, to taste
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
Bring a pot of water to a boil over high heat. Add the sweet potato, then lower the heat and cook for 20 minutes. Remove the sweet potato from the pot and let it cool.
When the sweet potato is cool, chop it into 1-inch cubes and place the cubes on the aluminum foil-lined baking sheet. Add the Brussels sprouts. Drizzle the soy sauce and olive oil on top, wrap the veggies in the foil and pop them into the oven for 20 minutes. Remove from the oven and allow to cool.
Place the roasted sweet potatoes and Brussels sprouts in a bowl. Add the walnuts and goat cheese and drizzle with balsamic vinegar. Finish off with salt and cayenne pepper to taste. You can enjoy this salad warm or cold.