- 1 C Brussels Sprouts shredded
- 2 tbsp Olive Oil
- 2 Lemon juiced divided
- 4 C Baby Kale
- 1 Pomegranate seeds and pyth separated (see notes)
- 2 Sweet Potatoes
- 1 C Cilantro chopped
- 1 C Tahini
- 1/4 C Maple Syrup optional
- 1/2 tsp Garlic Powder
- 1 Tsp Sea Salt
- 1/4 Tsp Pepper
Preheat Oven to 400 Degrees. Wrap Yams in foil and roast until soft (1 hour). Peel and cut into one inch cubes.
Emulsify Tahini, Maple Syrup, Garlic, Lemon Juice, Salt and Pepper in a blender.
Warm Oil in skillet over medium heat. Add Brussels Sprouts, lemon juice and salt. Saute until Brussels Sprouts are soft and slightly charred (12 minutes). Remove from heat and set aside
Combine Pomegranate seeds, Kale, Cilantro, Yams and dressing.
Calories: 292kcal | Carbohydrates: 26g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Sodium: 316mg | Potassium: 458mg | Fiber: 5g | Sugar: 12g | Vitamin A: 491IU | Vitamin C: 54mg | Calcium: 83mg | Iron: 2mg