Sweet Potatoes w/Brussels Sprouts

Sweet potatoes are extremely alkaline and as they have a low glycemic index they are listed as an anti diabetes. High in Vitamin A and full of fibre. Brussels Sprouts are a cruciferous vegetable, astringent in taste, high in fibre and high in Vitamin C and K, help decrease inflammation and improve blood sugar.

Serves 3 1 1/2 Sweet Potato (medium. sliced into 1 inch

cubes)

3 cups Brussels Sprouts (washed and halved)

2 1/4 tsp. Olive Oil

Sea Salt & Black Pepper (to taste)

3 tbsp. Tahini

1 tbsp. Olive oil

1 tsp. Maple Syrup

2 tbsp. lemon juice

1 clove Garlic crushed

3 tbsp. Water (warm)

1/4 tsp Cayenne Pepper (less if you don't like it spicy)

Sea Salt and Pepper to taste

4 cups Baby Spinach (chopped)

Preheat the oven to 425oF (218oC). Line a large baking sheet with parchment paper. Combine the diced sweet potato and Brussels sprouts in a bowl. Add olive oil and season with sea salt and black pepper to taste. Toss well then spread across the baking sheet. Bake in the oven for 30 minutes or until both vegetables are cooked through and starting to brown. While the vegetables roast, combine the tahini, maple syrup, water, olive oil, lemon, garlic and cayenne pepper and sea salt in a jar. Seal with a lid and shake well to mix. Set aside. Remove the roasted vegetables from the oven and place back in the mixing bowl. Mix well. Blanch the baby spinach and place at the bottom. Add a bit of the dressing. Top roasted vegetable mix. Drizzle with desired amount of dressing. Enjoy!