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Sweet Potato, Brussels and Kale Saute with Lemon Tahini Dressing

This Sweet Potato, Brussels and Kale Saute with Lemon Tahini Dressing is a simple veggie-filled dish packed with nutrition, fiber and flavor, with the dreamiest dressing to top it off!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6

Ingredients
  

Base

  • 2 tbsp avocado oil
  • 1 large sweet potato, chopped
  • 1 lb brussels sprouts, quartered
  • 3 bunches lacinato kale, destemmed and chopped
  • 2 cloves garlic, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • sea salt and ground pepper, to taste
  • 1/3 cup dried cranberries
  • 1/4 cup hemp seeds

Dressing

  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2 tbsp warm water
  • 1/2 tsp garlic powder

Instructions
 

  • Wash and chop all produce. Heat oil in a large pan over medium heat. When oil is hot, add in sweet potatoes and brussels and cook until starting to soften. Add in roughly 1/4 cup of water and cover with a lid to steam and soften further. Remove lid and stir; season with salt, pepper, garlic powder, onion powder and dried oregano as desired. Continue cooking until veggies reach desired tenderness.
  • While veggies cook, combine all dressing ingredients together in a bowl and stir until fully incorporated and smooth.
  • Transfer veggies to a large bowl or dish with dried cranberries and hemp seeds. Drizzle desired amount of dressing on top and toss to coat once more. Serve and enjoy! Reserve remaining dressing for use at a later time.