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Tamari Coconut Brussels Sprouts with Sweet Potato Wedges
2 large or 4 small sweet potatoes
2-3 cups brussels sprouts
2 cups cauliflower (roughly chopped)
1 medium-large zucchini
2 tbsp coconut flakes
1 tbsp pumpkin seeds
1-2 tbsp coconut oil (you could also use olive oil)
1tsp Himalayan or sea salt
1 tbsp tamari sauce
1 lemon (the juice)
1 tbsp brown rice syrup
1 tbsp apple cider vinegar or brown rice vinegar
Preheat the oven to 180C/350F and cut the sweet potatoes into wedges (you can remove the skin if you want, but don’t have to).
Place the sweet potatoes in a baking tray lined with parchment paper and bake them for 40-45 minutes. No need to add oil or salt. Once you put the potatoes in the oven, wait about 20 minutes before starting the next steps to make sure everything is ready at the same time.
In a bowl, mix the tamari sauce, lemon juice, brown rice syrup and vinegar. Set aside.
In a pan, toast the coconut flakes and pumpkin seeds (add a little bit of coconut oil, optional) for a couple of minutes until the flakes turn golden brown and set them aside.
Cut the brussels sprouts into halves (wash them or remove the first layer if necessary) and cut the zucchini into very thin slices.
Heat the coconut oil in a large pan and add the cauliflower, brussels sprouts and zucchini, add the salt and roast them at medium to high heat for about 5-10 minutes (lower the heat towards the end). The veggies should be golden brown, crispy but not overcooked. The oil brings out the flavor a little more, but you can remove any excess oil with a paper towel or napkin afterwards.
Add the coconut flakes and pumpkin seeds to the tamari mixture and mix everything with the roasted veggies.
Serve with the sweet potato wedges and enjoy!