Brussels Sprouts & Sweet Potato Salad In A Jar
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 8 1x
- Category: Salad
- Cuisine: Vegan, Gluten-Free
Ingredients
Scale
- 4 medium sweet potatoes
- 2 lbs. brussels sprouts
- 2 tablespoon olive oil
- Salt + pepper
- 3 cups cooked quinoa
- 3 cup cooked chickpeas
- 5 cups raw spinach
- Tahini Dressing!
- 2 tablespoons olive oil
- 1/4 cup apple cider vinegar
- 1/2 cup tahini
- 3 garlic cloves
- Pinch of sea salt
- 1 cup water + more
Instructions
- Preheat the oven to 350ºF.
- Add sweet potatoes and brussels sprouts into a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine, then transfer to a baking sheet and bake for 30 minutes. Flip halfway through so as not to burn. Allow the veggies to cool completely before making the salads.
- While the veggies are roasting, prepare the dressing.
- In a high speed blender, add ingredients and spending adding water until you reach a consistency that is creamy, smooth and can be easily poured out of the bowl.
- When ready to assemble the salads divide the dressing evenly among the six jars, then top each with 1/2 cup chickpeas, 1/2 cup cooked quinoa, roasted veggies, 2 cups spinach. Seal the jars and leave in the fridge for at up to 5 days. Perfect for your weekly meal prep. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 550
- Fat: 20.9g
- Carbohydrates: 74.4g
- Fiber: 14.6g
- Protein: 21.2g
