Brussels sprouts
500 g
Sweet potato
500 g
Artichokes Hearts
200 g
Coconut oil
1 Tbsp
Black pepper
to taste
Celtic sea salt
to taste
Egg
8 pieces
Tahini
75 g
Olive oil (extra vierge)
4 Tbsp
Lemon juice
2 Tbsp
Cumin Ground
1⁄2 tsp
Difficulty
Normal
Prep time
10 min
Cook time
20 min
1
Preheat the oven to 200 ° C and line a baking tray with parchment paper.
2
Clean the Brussels sprouts and cut them in half.
3
Peel the sweet potato and cut into cubes, cut the artichoke hearts into quarters.
4
Boil the eggs and peel them.
5
Rub the Brussels sprouts, sweet potato and artichoke hearts with coconut oil and sprinkle with salt and pepper.
6
Divide the vegetables over the baking tray and roast them for 20 minutes.
7
Mix in the boiled eggs.
8
Stir the ingredients for the dressing until smooth and mix into the salad.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Allergens
Fruit, Sesame, Chicken egg, Citrus
Diet
Paleo, Vegetarian, Sirtfood
Course
Lunch, Dinner, Side dish
Cooking equipment
Oven
1318 Recipes
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