WARM BRUSSELS, EGGPLANT AND SPROUT SALAD
I love warming salads for this time of year when the weather is just a few degrees cooler but you still feel like lighter foods and this WARMING BRUSSEL EGGPLANT AND SPROUTS SALAD is the solution to that! #nailedit. All your flavour dreams come true with this one, oh my and the ingredients just make me one very happy nutritionist indeed. I’ll be honest the only thing missing is avocado which we didn’t have on hand but you can absolutely add!
A few nutrition facts for you on the SPROUT kingdom going on here:
- chickpea sprouts : rich source of plant based protein, bundles of fibre and just 1 cup contains 26% daily recommended intake of iron
- mung bean sprouts : one of the highest in the sprouts for protein content (you can see a bit more of this kind of break down over here…) also rich in Vitamin K – essential for healthy bone mineral density and blood clotting
- brussel sprouts : amazingly rich in Vitamin C and top of the ladder for glucosinolate content – glucosinolates are known for their cancer protective properties.
Need more convincing? I thinks not – dive in!
WARM BRUSSEL, EGGPLANT AND SPROUT SALAD
GF : DF : SF : VEGAN
1 large eggplant (600g), cut into cubes
1/4 cup olive oil
350g Brussel sprouts, halved
1 cup (220g) Buckwheat
1/2 cup (130g) Chickpea sprouts
1/2 cup (130g) Mung Bean sprouts
3/4 cup Coriander (½ bunch stalks and leaves)
3-4 spring onions, sliced white part only
100g baby spinach
1 tbsp tamari
1 tbsp sesame oil
½ tbsp maple syrup
½ tbsp apple cider vinegar
2 teaspoons finely grated ginger
Sea salt and black pepper
Preheat oven to 180C, line a large baking tray with greaseproof paper, place eggplant on tray, toss in approximately 3 tablespoons olive oil and season with sea salt and pepper. Bake for 45-50 minutes until soft and golden. About half way through, place brussels on a separate lined baking tray, toss with remaining olive oil and bake for 30-35 minutes. Place the buckwheat in a small saucepan on the stove with 2 cups water, bring to the boil, then turn down and simmer until water is absorbed and buckwheat is cooked – approximately 10-15 miutes. Fluff with a fork and leave to cool slightly. Combine dressing ingredients in a small bowl and whisk to combine. Place buckwheat, chickpea sprouts, mung beans, coriander, spring onion and baby spinach in a large bowl, drizzle over dressing and toss to coat. Arrange half the salad on a large serving plate, with half the eggplant and half the brussels and repeat.