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Ingredients
Calculate CostBrussels 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
Dressing
Tahini
75 g
Olive oil (extra vierge)
4 Tbsp
Lemon juice
2 Tbsp
Cumin Ground
1⁄2 tsp
Instructions
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.
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Details
Allergens
Fruit, Sesame, Chicken egg, Citrus
Diet
Paleo, Vegetarian, Sirtfood
Course
Lunch, Dinner, Side dish
Cooking equipment
Oven
Contributor
Marinka Bil
1318 Recipes
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