This mayo free healthy vegan Brussels and potato salad is satisfying, filling and takes less then 20 minutes to prepare. Sweet, tangy, and loaded with nuts and sprouts that are full of vitamins and minerals to keep you thriving.

Ingredients:

2 potatoes (Yukon gold or russet), cubed
½ red onion, chopped
2 cups Brussels sprouts, cleaned, shaved and cut in halves
2 Medrol dates, diced
1 tbsp olive oil
3 cups salad (any greens)
½ cup fresh pea sprouts
2 tbsp pumpkin seeds, roasted
2 tbsp slivered almonds
2 tbsp pine nuts, roasted (optional)

Dressing:

½ cup tahini
2 cloves garlic, minced
1 tbsp high quality Dijon mustard
1 tbsp apple cider vinegar
1 tbsp white vinegar (or lemon juice)
1 tbsp maple syrup
Water to thin
Salt to taste

Method:

1. Preheat oven to 200C. Line a baking tray with parchment paper. Toss potatoes and Brussels sprouts in a big bowl with olive oil and salt. Spread evenly and bake for 20 minutes or until tender, tossing once.
2. Whilst the veggies cook combine all the dressing ingredients into a bowl or blender and mix until smooth.
3. Once the veggies are cooked set aside to cool slightly. Add to a big bowl and add the dates, onion, and salad.
4. Add sprouts, pumpkin seeds, almonds, and pine nuts on top.
5. Enjoy!

Serves 2