brussels sprouts, baked
tahini, lemon juice & coconut aminos as a dressing
salt, pepper, spices
Preheat the oven and line a baking sheet with parchment paper.
Toss the potatoes with salt, pepper and spices and spread onto the baking sheet. Add the Brussels sprouts and roast both until golden brown.
Fry the tofu until crispy and put aside.
Slice the radish, tomatoes, bell peppers, salad & spinach.
Place all ingredients into a bowl and toss with a squeeze of lemon.
Add coconut aminos and tahini and season with salt & pepper.