Big Green Bowl with Roasted Sprouts, Puy Lentils + Avocado

I am a firm believer that brussel sprouts are for life, not just for Christmas. True, they are at their all time best when jumbled in amongst chunks of crispy pancetta and sweet chestnuts but that doesn't mean they should be forgotten every other day of the year. Since discovering that they taste amazing in a raw-coleslaw type situation with a tahini-miso dressing, crunchy almonds and butternut squash (see the recipe here) I knew me and brussel sprouts were going to be spending a lot more time together, but it was when I finally tried roasting them that our relationship was really taken to the next level. Here they're sliced in half, exposing the leafy insides for maximum crispiness, coated in maple syrup and paprika and then roasted until they turn in to little caramelised bombs of deliciousness. When I made these the first time, Jack and I ate one third of the tray before I managed to get them in to the salad. 
I love the different shades of green in this meal, I think it looks beautiful and it's so satisfying to look down at your dinner and know it's going to be really good for you. One portion of brussel sprouts can give you all your daily amounts of vitamins C and K, as well as a huge boost of antioxidants. Pair that with the healthy fats in the avocado and the protein hit from the puy lentils and this is one seriously health-boosting salad. I know it sounds a bit funky adding pear in to this combination but I can promise it tastes so good, I was pleasantly surprised. It adds a sweet freshness that actually goes really well with the earthy lentils and the tangy vinegar dressing. If you're one of those people who hates fruit in salad - close your eyes (not whilst you're chopping) and chuck some pear in that bowl! You won't regret it. 
This recipe is a slightly adapted version of The Green Bowl  from my current favourite book: Bowl and Spoon by The Sprouted Kitchen. I have followed Sara's beautiful blog for just over a year now and I was really happy to finally get my hands on her book. It's not just that the photography is so stunning but all the recipes I've tried so far have been so delicious that I want to hop on a plane, turn up at Sara's house and have dinner with her (bit creepy). Bowl + Spoon isn't a vegan or vegetarian book, and it's not one that's got any kind of "change your diet" agenda, it's just a book filled with real food, clean ingredients and nutritious meals that will introduce you to so many amazing recipes.  

Serves 2 people (with one lunch portion leftover)

1 bag Merchant Gourmet puy lentils, microwaved for 1 minute then left to cool
2 romaine hearts, chopped
3 handfuls mixed bag of salad (I like something with bitterness, maybe rocket or chard)
3 spring onions, sliced
1 small avocado, cubed
1 small or 1/2 a large pear, cubed
500g brussel sprouts
Olive oil
1 tablespoon maple syrup
1 tablespoon paprika
salt + pepper
handful of toasted pumpkin seeds
some grated parmesan

For the dressing: 
1/4 cup olive oil
3 tablespoons white wine vinegar
1 clove garlic, minced
salt + pepper
2 teaspoons maple syrup
1 teaspoon dried italian herbs 

1. Slice any rough, chunky ends off the sprouts and remove the outer leaves. Slice in half then mix with the maple syrup, paprika, salt, pepper and a drizzle of olive oil. Make sure they have enough space on the baking tray and they aren't all piled on top of each other, this way heat can get around them and make them crispy. Roast at 180 in a fan oven for about 25 minutes, but keep an eye on them! 
2. Leave the sprouts to cool a bit whilst mixing together all of the ingredients for the dressing. 
3. In a large bowl mix together the cooled sprouts, cooled lentils, salad greens, spring onions, sunflower seeds, chopped pear and cubed avocado. 
4. Dress the salad then serve in bowls with some grated parmesan on top. 


  1. Those roasted brussels sprouts look delicious. Heck, the entire green bowl looks amazing. :]

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    1. Hi Carmen,
      They're so good! I also tried roasting them with a splash of balsamic vinegar and they went sticky and crunchy, heaven!

  2. Love brussel sprouts! Definitely will try this recipe!!