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Roasted Sweet Potatoes & Brussels + Maple Coconut Tahini Glaze

I could eat brussels sprouts and sweet potatoes at every meal for the rest of my life. But somehow, this glaze makes them EVEN BETTER.

Roasted Sweet Potatoes & Brussels + Maple Coconut Tahini Glaze


Roasted Sweet Potatoes & Brussels:
  • 1 package brussels sprouts, halved
  • 1 large sweet potato, cut into 1-inch flat “triangles”
  • Avocado oil spray
  • Sea salt, pepper, garlic and onion powder
Maple Coconut Tahini Sauce:
  • ¼ cup tahini
  • 2/3 cup “lite” coconut milk
  • juice of ½ lemon
  • ½-1 tablespoon of maple syrup
  • salt, coriander, cinnamon, cayenne (optional)
To Prepare:
Preheat oven to 400 degrees. Toss brussels sprouts on a sheet pan with a generous amount of salt, garlic powder, onion powder, and lightly spray with avocado oil. Do the same with the sweet potatoes on a separate sheet pan, adding a bit of freshly ground black pepper. Roast both in the oven for 30-40 minutes, tossing half ways through until browned on both sides. Set aside to cool.
Meanwhile, add tahini to a food processor with coconut milk. Blend until it begins to thicken a bit. Add lemon juice, maple syrup, and a pinch of each seasoning and blend once more. Taste and adjust seasoning as desired. Drizzle over veggies, and try not to inhale it all at once.

Body, On The Side




Roasted Sweet Potatoes & Brussels + Maple Coconut Tahini Glaze

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