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    Snacks & Small Plates/ Vegan

    Roasted Sweet Potato Brussel Sprout Salad & Lemon Tahini Dressing

    Roasted Sweet Potato Brussel Sprout Salad & Lemon Tahini Dressing: Gluten free vegan salads by Little Miss Bakery

    Post holidays, I’m craving amazing salads. I let myself have a “few” cheat days this past week, indulging in all the delicious food surrounding me and enjoying every minute of it. Letting go and savoring rich, totally NOT healthy food it such a treat. It’s so important to let yourself have those days! Restrictions are the worst when it comes to dieting. You can’t prohibit yourself from eating these foods; you need to live in the world where cakes and cookies and cheesy goodness exists. Indulgence is one of the great joys in life because that’s what it is – a special, sensual treat.

    I used to think of a lot of foods as restricted. When I would “diet”, I would refuse myself sweets, or greasy food, or carbs, or whatever is currently the food enemy du jour. The problem is, even when you are successful losing weight on a diet, when the diet is over you don’t really know how to function in real life. What is moderation? How often do I indulge? What does a sustainable, healthy diet really look like? You can’t 100% avoid these foods. You either eat in moderation, or you binge.

    I know a lot of people need rules, especially when you are first beginning on the journey of healthy eating habits. The important thing is to know that nothing is forbidden. You are making different choices to nourish and appreciate your body in a new way. You are in control on what you choose to eat, and what you consistently eat will have a profound difference on your health and happiness. It’s very difficult at the start to change you habits and it takes a concerted effort each day to remind yourself why you are making different choices. And someday, maybe you reward yourself with a special treat.

    “Until we understand that diet should be a lifestyle choice rather than an aggressive period of deprivation and discomfort, we don’t stand much of a chance of any longevity or real change in what we consume. If I can understand why I’m eating this way and can reasonably fit it into my life, then I stand a much better chance of sticking to my new healthy relationship with food.” – Yael Cohen

    Roasted Sweet Potato Brussel Sprout Salad & Lemon Tahini Dressing: Gluten free vegan salads by Little Miss Bakery

    One of the most important parts of eating healthy, namely eating a plant based diet, is making things taste GOOD. Eating healthy won’t be hard at all if everything tastes amazing, right? Putting that times and effort into your family’s nourishment is everything. What a wonderful way to appreciate your body and fuel the bodies and minds of your loved ones!

    This salad is a great example of really delicious, hearty, gluten free vegan salads.

    Plant based and fabulous! You won’t think twice about the fact your eating something ridiculously nutritious.

    Roasted Sweet Potato Brussel Sprout Salad & Lemon Tahini Dressing: Gluten free vegan salads by Little Miss Bakery

    More amazing gluten free vegan salads to try:

    Strawberry Kale Quinoa Salad

    Krunchy Kale Salad

    Vegetarian plant based salads you’ll love too:

    Brussel Sprout Salad

    Roasted Red Pepper Salad

    Roasted Sweet Potato Brussel Sprout Salad & Lemon Tahini Dressing

    Print Recipe
    Serves: 4 Cooking Time: 45 minutes


    • 1 sweet potato
    • 10-15 brussel sprouts
    • 1/2 cup dry quinoa
    • 3 cups chopped kale
    • 1/4 cup Pomegranate seeds
    • 1/4 cup pepitas
    • 2 tbsp tahini paste
    • Pinch of cayenne pepper
    • Juice of 1 lemon (about 1 1/2 tbsp)
    • 2 tbsp water or more (depending on desired consistency)



    Preheat the oven to 425F. Place a cookie sheet in the oven while it heats.


    Chop the sweet potato in bite sized chunks. Cut the brussel sprouts in halves or fourths, depending on the size.


    When the oven is heated, place the sweet potatoes on the hot cookie sheet. Toss in olive oil, salt and pepper generously. Bake for 30 - 40 minutes until crisped brown on the bottom.


    After the potatoes have been in the oven 15 minutes, take out a second cookies sheet. Toss sprouts in olive oil, salt and pepper. Place in oven and bake for 20 minutes.


    When the brussel sprouts go in the oven, heat a small pot of about 1 cup water over medium heat. When boiling, add quinoa. Cook covered according to package directions (about 20 minutes). Leave covered until ready to prepare salad.


    Chop the kale. Remove seeds from pomegranate.


    Prepare the dressing. Place tahini in a small bowl. Add lemon juice and 2 tbsp water to start. Add water in a slow stream until desired consistency is reached. Add cayenne to taste. Salt, pepper to taste.


    Heat a large skillet over medium high heat. Add a little olive oil. As the potatoes and sprouts come out of the oven, Add kale to the skillet. Saute for 3 minutes or so until softened. Place into large salad bowl and toss with potatoes, sprouts, pomegranate, and tahini dressing. Serve warm.


    This salad keeps surprisingly well for the next day!

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