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16 Dec, 2019

Baked sweet potatoes with shaved Brussels sprouts salad

Oh how we love Brussels sprouts and oh how we love sweet potato. So this is the dream leftover dish really. Top tip: make double (or triple) the tamari pumpkin seeds and scatter on top of pretty much everything to add some umami crunch.



Baking tray


Serves 2 (can easily be scaled up to feed more, just griddle the sprouts in batches)

2 sweet potatoes
50g Brussels sprouts
1 apple, finely sliced
2 tbsp pomegranate seeds

For the dressing
1/2 tbsp apple cider vinegar
1 tbsp olive oil

For the tamari pumpkin seeds
20g pumpkin seeds
2 tsp tamari


  1. Preheat the oven to 180 degrees. Rub the sweet potatoes with a little olive oil and a pinch of salt. Roast on a baking tray for about 40 minutes, or until tender throughout.
  2. To make the dressing, mix the apple cider vinegar and olive oil in a jar.
  3. Pass the Brussels sprouts through a food processor with the fine slicing attachment or finely slice with a knife.
  4. To make the tamari pumpkin seeds, lightly toast the pumpkin seeds in a dry frying pan over a medium heat. Once they begin to pop, remove from the heat and allow to cool slightly. Add the tamari and mix using a wooden spoon so that the seeds are evenly coated.
  5. Heat a large griddle pan over a high heat. Add the shaved Brussels sprouts and griddle for approximately 2 minutes so that they char slightly in places.
  6. Put the sprouts in a mixing bowl. Add the apple slices, pomegranate seeds and dressing. Toss so that the mixture is evenly coated with the dressing.
  7. Split the baked sweet potatoes then fill with the shaved sprouts mixture and top with the tamari pumpkin seeds.