Roasted Brussels Sprouts & Sweet Potato Spread

Roasted Brussels sprouts & sweet potato spread—loaded with butter beans, pickled onions, capers, and a delicious cilantro dressing. The dish is plated with a sweet potato and tofu spread and the toppings are loaded on top (feel free to get creative with your toppings as well). It’s a light yet filling dish that’s perfect as a lunch or dinner, you’re going to love it!

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 2

Ingredients

• 1 yam or sweet potato
• 400g Brussels sprouts
• 3 tbsp olive oil, divided
• 2 tsp Italian spice blend, divided
• 1 tsp paprika
• Salt & pepper
• 1 can of butter beans (498mL)
• 75g extra-firm tofu
• 3/4 cup soy milk
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• Pickled onions (optional)
• Capers (optional)

Cilantro dressing

• Small bunch of cilantro
• 2 tbsp olive oil
• 1 tsp lemon juice
• 2 cloves of garlic
• Pinch of salt

Equipment

• Lined baking sheet
• Large mixing bowl
• Blender

Instructions

1. Preheat oven to 375F.
2. Cube sweet potato, then add to a large mixing bowl with 1 tbsp olive oil, paprika, 1 tsp Italian spice blend and pinch of salt and pepper. Add to one half of a lined baking sheet (saving the other half for the Brussels sprouts, which will be added after) and place in the oven, setting a timer for 10 minutes.
3. Cut Brussels sprouts in half (or quarters if they are large), then add to the mixing bowl along with 2 tbsp olive oil, 1 tsp Italian spice blend and a pinch of salt and pepper. Once the 10 minute timer has gone off, add the Brussels sprouts to the other side of the baking sheet and roast with the sweet potato for 20 minutes.
4. Drain and rinse the can of butter beans.
5. Prepare the cilantro dressing by chopping cilantro, and peeling and mincing garlic cloves. Add to a bowl with olive oil, lemon juice and a pinch of salt and mix well.
6. Once the sweet potato and Brussels sprouts are out of the oven, add the sweet potato cubes to a blender with tofu, soy milk, nutritional yeast, and 1 tbsp lemon juice. Blend until smooth, adding a bit more soy milk if needed (although you want a thick spread).
7. Plate the dish by spreading the sweet potato tofu spread on the bottom of plates, then layering the roasted Brussels sprouts, butter beans, pickled onions, capers, and topping with the cilantro dressing.