Roasted Brussels & Kale Salad
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Recipe type: Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A simple salad for lunch or dinner, nothing more to it. Brussel sprouts, sweet potato wedges, hemp seeds and added tempeh for protein!
Ingredients
  • 1.5-2 tbsp coconut oil (I used lemon ginger from Ziggy Marley Organics)
  • 1 bag of brussel sprouts
  • 1 small sweet potato
  • 2 cups of kale
  • ⅓ block of tempeh
  • 1 tbsp hemp seeds (Ziggy Marley Organics - Caribbean Crunch flavor)
  • 1 tbsp hummus (Whole Foods brand)
  • 2 tsp 21 seasoning Salute (Trader Joe's spice)
Instructions
  1. Preheat your oven to 425ยบ and cut your sweet potatoes into thin wedges and then strips. Cut the ends off of your brussel sprouts.
  2. Coat brussels in 1 tbsp or so of coconut oil (depends how many brussels you have, so eyeball) on one pan. Sweet potato wedges and tempeh on another pan/tray. Douse in 21 Seasoning Salute after, if not on hand, salt and pepper work.
  3. Put in oven for 15-20 minutes and check. Take out and rotate/flip the tempeh strips for another 5 minutes.
Recipe by Chickpea in the City at https://chickpeascity.com/roasted-brussels-kale-salad/