Ingredients
Scale
- 3 cups chopped Sweet potatoes
- 1 cup Cranberries
- 1 tablespoon olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 cups chopped Broccoli
- Pecans
- ¼ cup Tahini
- 1 teaspoon honey
- ½ teaspoon Cinnamon
- ½ teaspoon salt
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoons warm water
- salted & roasted pumpkin seeds
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper and place the sweet potatoes and cranberries on top. Drizzle them with the olive oil and toss to coat. Add cinnamon, salt and pepper and toss to coat again. Cook for 15 minutes, toss them around then cook for another 10 minutes.
- In a large bowl combine chopped broccoli, and sweet potato/cranberry mix.
- In a small bowl combine tahini, honey, cinnamon, 1/2 teaspoon salt, apple cider vinegar and water and stir to combine well. Pour the sauce over the broccoli mix and toss to coat.
- Top with a handful of salted roasted pumpkin seeds!