Sweet Potato Noodle and Brussels Sprouts with Lemon Tahini Dressing is a quick to prepare and hearty fall salad using fresh ingredients. Perfect for an afternoon lunch or as a side with dinner.
If you are a regular #SundaySupper reader and have already scrolled down to take a peek at this weeks recipes offerings you might notice something a little different today. Do you see a lot of titles with ‘raw’ in the name? How about homemade or chock full of sweet potatoes, squash and other fall vegetables?
Now obviously all these recipes have to do with our theme today but the theme is slightly different than what we usually do around these parts. Inside of another fall harvest (even though it might look like that at a quick glance), #SundaySupper has gone unprocessed for the day.
What does that mean? Well essentially everything listed can be made at home with ingredients you find at the farmer’s market, in the perimeter of your grocery store (where all the fresh foods are), or with whole foods. There are no shortcuts, no artificial ingredients or overly processed foods.
Andrew Wilder from Eating Rules has declared October Unprocessed and challenges his readers plus all of you to eat the month without processed foods. This is the fourth year he has been doing it and it’s steadily growing with more and more participants taking the challenge each year.
After doing my own month of unprocessed foods in September with Whole30, I spent a long time reading through Andrew’s blog and the materials regarding the challenge. His kitchen test for whether the food is processed or not is to simply ask yourself can a person (you) with reasonable skill in a home kitchen make this food with whole-food ingredients.
For the most part yes, it is easy to do a month unprocessed. There is a lot of planning in advance and let me tell you your grocery bills will triple. I think there is a lot of great material on his site discussing how to avoid eating packaged and highly processed foods but I do wish he spoke more about the health benefits of buying organic/grass-fed/pasture raised ingredients. I could get into it, but I own’t bore you. If you really want to know my opinion send me a message!
Enough about how to eat, let’s talk about what we are eating! I made this salad during my Whole30 month and it was so easy and delicious that I knew I had to make it again to share with you. Our good friend the spiralizer comes out to make some twisty and thin sweet potato noodles that cook up instantly plus some crunchy brussels sprouts and a flavorful dressing of lemon and tahini. Everything meats the unprocessed challenge and it also happens to be gluten-free, dairy-free, sugar-free, soy-free, meat-free. . . okay you get the point. It’s healthy and tasty.
- 2 medium sweet potatoes, ends trimmed and peeled
- ½ pound brussels sprouts, stem and outer leaves removed
- kosher salt and black pepper
- 1 tablespoons neutral oil (grapeseed or avocado oil)
- ¼ cup organic tahini
- juice from 1 lemon
- 1 garlic clove, finely minced
- 2 tablespoons water
- ¼ teaspoon kosher salt
- With the chipper blade in place in your spiralizer, slice the two sweet potatoes, placing enough pressure to get long noodles instead of short ones.
- Halve your brussels sprouts and cut into thin slices.
- Heat a wok or large skillet over medium heat with 1 tablespoon of oil. Add the sweet potato noodles and cook, turning frequently for 6 minutes or until the sweet potato begins to soften.
- Add the brussels sprouts and season with kosher salt and freshly ground black pepper.
- Continue to cook the sweet potatoes and brussels sprouts for another 3-4 minutes and remove from the heat. You want the sweet potato cooked through and the brussels sprouts green and crunchy.
- In a small bowl whisk together the tahini, lemon juice, garlic and water until smooth.
- Add half the dressing to the vegetables, tossing until completely coated and add the remaining amount to toss again.
- Serve immediately or at room temperature. The salad can also be served cold.
So will you be taking the October Unprocessed challenge? I like to think that we more or less eat unprocessed at our house – with the exception of white flour and sugar but hey I am making those baked goods from scratch!
Alluring Appetizers and Snacks
- Baked Beet Chips by The Dinner-Mom
- Black Bean and Corn Salsa by What Smells So Good?
- Crispy Tex-Mex Quinoa Patties by Bobbi’s Kozy Kitchen
- Curried Apple Chips by The Wimpy Vegetarian
- Homemade Energy Bars by The Foodie Army Wife
- Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
- Honey Thyme Chicken by Cindy’s Recipes and Writings
- Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
- Stuffed Peppadew Peppers by An Appealing Plan
- Autumn Panzanella by Crazy Foodie Stunts
- Basic Roasted Cauliflower by Cupcakes & Kale Chips
- Brioche Dinner Rolls by That Skinny Chick Can Bake
- Homemade Hash Browns by Basic N Delicious
- Indian Spiced Dal and Sag Aloo by Happy Baking Days
- Roasted Parsnips and Carrots with Maple Syrup and Cardamom by Kudos Kitchen by Renee
- Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
- Spicy Smashed Fingerling Potatoes by Magnolia Days
- Stuffed Acorn Squash by Rhubarb and Honey
- Sweet Potato and Carrot Hash by Fit Foodie Runs
- Sweet Potato Fries by Hezzi-D’s Books and Cooks
- Sweet Potato Noodles and Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
- Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
- Authentic Chicken Tinga by Shockingly Delicious
- Baked Zucchini with Spicy Tomatoes by Food Lust People Love
- Chicken and Sweet Potatoes by MealDiva
- Chinese Five Spice Chicken Stir Fry by Nosh My Way
- Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
- Easy Slow Cooker Chili by Amee’s Savory Dish
- Fall Squash Soup by Ruffles & Truffles
- Grilled Burgers with Garlicky Arugula by Cooking Chat
- Homemade Gnocchi with Peas and Pesto by Curious Cuisiniere
- Jacket Potato Party by Jane’s Adventures in Dinner
- Mom’s Homemade Vegetarian Meatballs by The Life and Loves of Grumpy’s Honeybunch
- Pumpkin & Italian Sausage Pasta by Confessions of a Culinary Diva
- Seared Pork Stack by annaDishes
- Stuffed Sweet Potatoes by Momma’s Meals
- White Bean Pesto Stew by eating in instead
- Gluten Free Peanut Butter Blondies by Pies and Plots
- Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
- Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
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