Brussels sprout, sweet potato and tomato salad recipe

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  • Dairy-free
  • Healthy
  • Vegan
  • Vegetarian
serves: 2
Skill: medium
Cost: cheap
Prep: 20 min
Cooking: 40 min
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  • This is a heavenly salad with roasted Brussels sprouts and sweet potatoes, as well as added chilli flakes and lemon for a zesty kick. Sweet potato is much less starchy than regular white potato and sprouts are an amazing veg packing their punch with heaps of vitamin C and K, which makes this salad a really fab, healthy option. Brussels sprouts can be found in abundance around Christmas time, so this recipe is perfect to make during the festive period. It’s delicious made year-round though too! The crushed walnuts add extra crunch to make this salad full of lovely textures as well as a variety of colours and flavours.


    • 500g brussel sprouts
    • 3 sweet potatoes
    • 100g cherry tomatoes
    • 4 spring onions
    • 2 tbsp melted coconut oil (or butter)
    • 1 tsp chilli flakes
    • Salt and pepper
    • 1 lemon
    • 3 tbsp olive oil
    • 1 handful of crushed walnuts


    • Set your oven to 200°C/392°F/Gas mark 6.

    • Cut the brussels in half and and the sweet potatoes into chip size pieces.

    • Place on a roasting tray with the coconut oil, salt and pepper. Mix well so that the vegetables are well seasoned and oiled up, roast for 35-40 minutes until both are cooked through.

    • Cut the tomatoes in half and the spring onions finely.

    • Mix the olive oil, lemon and a pinch of salt together- this is your dressing.

    • Throw the roasted veg with the chilli flakes, tomatoes, spring onion, lemon dressing and walnuts. Serve warm.

    Top tip for making Brussels sprout, sweet potato and tomato salad

    This delicious salad can also be used as a hearty side for a main course.

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