Roasted Veggie Salad

Ingredients:

• 3 Tablespoons olive oil
• 1 lb. brussels sprouts, halved
• 1/4 teaspoon smoked paprika
• 2 medium sweet potatoes, cut into 1-inch wedges
• 1 Tablespoon maple syrup
• 1 teaspoon sriracha
• 1/4 cup tahini
• 1 container baby spinach and arugula mix
• 3 Tablespoons lemon juice, divided
• 1 1/2 cup cooked lentils
• 2 Tablespoons sunflower seeds
• 2 Tablespoons pumpkin seeds
• 2 oz. goat cheese crumbles
• Salt and pepper to taste

Instructions:

1. Heat the oven to 425 F.
2. Toss the brussels sprouts with 1 Tablespoon of olive oil, 1/4 teaspoon salt and pepper, hot paprika, and add them onto a baking sheet. On another baking sheet, toss the sweet potatoes with 1 Tablespoon of olive oil and 1/4 teaspoon salt and pepper. Roast both of these baking sheets until brussels sprouts are golden brown (about 15 minutes). Toss the sweet potatoes and continue cooking for another 12 minutes or more until tender.
3. In a small bowl, add the sriracha and maple syrup and mix together. In another bowl, add the tahini, 2 Tablespoons water, 2 Tablespoons lemon juice and 1/4 teaspoon salt, mix together until smooth.
4. Drizzle the sriracha-maple mixture on top of the brussels sprouts and toss together. In a large bowl, toss the greens with the remaining olive oil and lemon juice. 
5. To serve, top the greens with sweet potatoes, brussels sprouts, goat cheese, lentils, pumpkin seeds and sunflower seeds. Drizzle with the tahini dressing.
6. Enjoy!

Nutrition Facts:

Calories: 486

Fat: 25 g

Carbohydrates: 51 g

Sodium: 637 mg

Fiber: 15 g

Sugar: 14 g

Protein: 19 g