Ingredients | Quantity | Directions |
---|---|---|
Brussel Sprouts | 3 cups | Preheat oven to 350º |
Sweet Potato | 1 | Season diced sweet potato and Brussel Sprouts with salt and pepper |
Kale | 8-10 stalks | Coat them in EVOO and roast for 35-45 minutes |
Tahini Paste | 2 tbsp | Cut kale from the stalk |
Water | 1 tsp | Massage the kale by scrunching handfuls and releasing |
Apple Cider Vinegar | 2 tsp | Do for 1-2 minutes, you kale should go from light to dark green |
Maple Syrup | 1 tbsp | Combine tahini, water, ACV, maple syrup and mustard |
Dijon Mustard | 1 tsp | Mix well and season with salt and pepper |
Pecans (optional) | 2 tbsp | Place kale and roasted veggies in a serving bowl |
Pepper | to taste | Drizzle with dressing and chopped pecans if desired |
Salt | to taste | Enjoy |