Brussel Sprouts & Sweet Potato Salad In A Jar
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: Vegan, Gluten-Free
Serves: 8
  • 4 medium sweet potatoes
  • 2 lbs. brussels sprouts
  • 2 tablespoon olive oil
  • Salt + pepper
  • 3 cups cooked quinoa
  • 3 cup cooked chickpeas
  • 5 cups raw spinach
  • Tahini Dressing!
  • 2 tablespoons olive oil
  • ¼ cup apple cider vinegar
  • ½ cup tahini
  • 3 garlic cloves
  • Pinch of sea salt
  • 1 cup water + more
  1. Preheat the oven to 350ºF.
  2. Add sweet potatoes and brussels sprouts into a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine, then transfer to a baking sheet and bake for 30 minutes. Flip halfway through so as not to burn. Allow the veggies to cool completely before making the salads.
  3. While the veggies are roasting, prepare the dressing.
  4. In a high speed blender, add ingredients and spending adding water until you reach a consistency that is creamy, smooth and can be easily poured out of the bowl.
  5. When ready to assemble the salads divide the dressing evenly among the six jars, then top each with ½ cup chickpeas, ½ cup cooked quinoa, roasted veggies, 2 cups spinach. Seal the jars and leave in the fridge for at up to 5 days. Perfect for your weekly meal prep. Enjoy!
Nutrition Information
Serving size: 1 Calories: 550 Fat: 20.9g Carbohydrates: 74.4g Fiber: 14.6g Protein: 21.2g
Recipe by Live Simply Natural at