Directions
- 1Preheat oven to 180°C. Spread shaved Brussels sprouts and sliced red onion on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake until sprouts crisp (10-15 minutes).
- 2Pat drained cannellini beans dry with a kitchen towel.
- 3Add cubed sweet potato and cannellini beans to a second baking tray. Season with garlic granules, olive oil, and pepper. Bake until beans are crunchy and sweet potato is soft.
- 4Whisk together olive oil, apple cider vinegar, maple syrup, white miso, lemon juice, and nutritional yeast for the dressing. Thin with water if needed.
- 5Assemble the salad with baked Brussels sprouts, sweet potato, and beans. Add pomegranate seeds and sesame seeds. Drizzle with dressing and serve.
Ingredients
- 500 g Brussels sprouts
- 1 red onion
- 570 g jarred cannellini beans
- 400 g cannellini beans (drained weight)
- 2 sweet potatoes
- 0 garlic granules
- 0 salt
- 0 black pepper
- 2 tbsp pomegranate seeds
- 0 white sesame seeds
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp white miso
- 1 lemon juice
- 3 tbsp nutritional yeast
- 0 water
Equipment
ovenbaking trayknifekitchen towelbowljar
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