Sweet Potato Noodles and Brussels Sprouts Salad with Lemon Tahini Dressing #SundaySupper

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. 

Sweet Potato Noodles and Brussels Sprouts Salad #SundaySupper from The Girl In the Little Red Kitchen

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.

Sweet Potato Noodle and Brussels Sprouts Salad with Lemon Tahini Dressing | The Girl In The Little Red KItchen

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.

Sweet Potato Noodles and Brussels Sprouts Salad with Lemon Tahini Dressing

When you cook your sweet potatoes I recommend using a wok, as they cook up quickly and it's easy to toss around the noodles in the large pan. If you don't own a wok, a large skillet or braiser would work best.

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  • 2 medium sweet potatoes, ends trimmed and peeled
  • 1/2 pound brussels sprouts, stem and outer leaves removed
  • kosher salt and black pepper
  • 1 tablespoons neutral oil (grapeseed or avocado oil)
  • 1/4 cup organic tahini
  • juice from 1 lemon
  • 1 garlic clove, finely minced
  • 2 tablespoons water
  • 1/4 teaspoon kosher salt


  1. 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.
  2. Halve your brussels sprouts and cut into thin slices.
  3. 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.
  4. Add the brussels sprouts and season with kosher salt and freshly ground black pepper.
  5. 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.
  6. In a small bowl whisk together the tahini, lemon juice, garlic and water until smooth.
  7. Add half the dressing to the vegetables, tossing until completely coated and add the remaining amount to toss again.
  8. Serve immediately or at room temperature. The salad can also be served cold.
Recipe Type: Salad, vegetable, side

 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

Stunning Sides

Enticing Entreés

Decadent Desserts


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sweet Potato and Brussels Sprouts Salad | The Girl In The Little Red Kitchen

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34 thoughts on “Sweet Potato Noodles and Brussels Sprouts Salad with Lemon Tahini Dressing #SundaySupper

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  6. Katy

    I seriously need to get a spiralizer, if only to make this beautiful sweet potato salad. I’m lusting after your very pretty bowls, as well!

  7. Constance J Smith

    I’m with the others – I never thought I would want another gadget in my kitchen, but the more recipes I see like this one, the more I want one of those spiralizers! LOL This looks gorgeous!

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  11. Nichole

    So much ‘yes’ to this one! I did a W30 in January, and loved it! Since then I do indulge (and some weeks are easier than others!), but am resetting before the holidays with the unprocessed challenge. I love “zoodles”, but have never made noodles with sweet potato, and I can’t wait to try!

    1. Susan Palmer

      I’m with you Nichole! Now that I’m done I’m trying to eat clean as much as I can. It’s hard with the Bake Shop and needing to develop recipes to keep the inventory up and seasonal but I figure I can make it up elsewhere.

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    1. Susan Palmer

      Thank you Susan! Raw brussels sprouts salad is my new favorite thing after making one in a cooking class last winter. It’s a nice change from kale (and I’m not a big fan of green leaf lettuce salads. 🙂 )

  13. Ala

    Ergh my last comment got deleted (I think)–but it’s so nice to finally meet you! I’ve seen your blog pop up on my other bloggy friends’ social media multiple times, so it was exciting to find this super delicious recipe and then to see your name right next to it! I won’t lie: I may have to make this ASAP. Great connecting with you–cheers!

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  16. GiGi Eats

    SO VERY IN LOVE with this! I am going to sub in butternut squash for sweet potatoes but I do believe it will turn out almost the same!!! YUM 🙂 This sounds like a terrific thanksgiving side dish!

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  18. Emma

    I have been dying to make veggie noodles, but don’t know what spiralizer to use. I have a very small kitchen and just got rid of my juicer because it took up too much room and I have a Vitamix. Do you (or anyone) have a recommendation for a small-scale spiralizer? Thanks!

    1. Susan Palmer

      Hi Emma! I have the Paderno spiralizer, which I think is the “gold standard” when folks talk about them. It is a bit bulky but I’ve managed to find room for it. They do make hand held ones and I just did a quick Amazon search to find one by Premium V Slicer and that could be just the size you need.


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