Roasted Sweet Potato & Brussels Sprouts Salad

Roasted Sweet Potato & Brussels Sprouts Salad

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Author

Dr. Michelle Sands, Founder & CEO Of GLOW Natural Wellness

A Cozy, Hormone-Loving Salad That Feels Like Comfort and Fuels Like Self-Care

When your body is asking for something warm, grounding, and genuinely good for your hormones — this is it.

This Roasted Sweet Potato & Brussels Sprouts Salad is one of those go-to meals I come back to over and over again. It’s hearty enough to satisfy, supportive enough to help with hormone balance and digestion, and simple enough to whip up even on your busiest days. Plus, it’s naturally vegan and gluten-free, making it an easy yes for your plate and your body.

The roasted veggies bring the cozy, the lentils bring the fiber and plant-based protein, and the tahini-maple dressing ties it all together with a creamy kick. This is the kind of recipe that feels like you’re doing something kind for yourself — because you are.

Servings: 4

Calories: 355 per serving

Protein: 17 g.

Ingredients:

Roasted Veggies

  • 2 medium sweet potatoes, cut into 1-inch cubes
  • 4 cups Brussels sprouts, halved
  • 1 tbsp olive oil
  • Sea salt & black pepper, to taste

Creamy Dressing

  • ¼ cup tahini
  • 1 tbsp maple syrup
  • ¼ cup warm water
  • Pinch of cayenne pepper (optional, but I like the kick!)
  • ⅛ tsp sea salt

Salad Base

  • 2 cups cooked lentils (drained and rinsed)
  • 8 cups baby spinach, roughly chopped

Instructions:

1. Roast the Veggies: Preheat your oven to 425°F. Line a baking sheet with parchment paper. Toss the sweet potatoes and Brussels sprouts with olive oil, sea salt, and black pepper. Spread them out evenly and roast for about 30 minutes, or until golden and fork-tender. (Check around the 25-minute mark for doneness.)

2. Make the Dressing: In a small bowl, whisk together the tahini, maple syrup, warm water, cayenne, and sea salt until smooth and creamy. Add more water if needed to reach your desired consistency.

3. Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, Brussels sprouts, and lentils. Toss gently to mix.

4. Serve It Up: To serve, place a bed of chopped baby spinach in each bowl, spoon the warm veggie-lentil mixture on top, and drizzle with the tahini-maple dressing. Enjoy warm — or let it cool and store it in the fridge. (It tastes even better the next day.)

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