Set your oven to 200 C.
Cut the brussels in half and and the sweet potatoes into chip size pieces.
Place on a roasting tray with the coconut oil, salt and pepper. Mix well so that the vegetables are well seasoned and oiled up, roast for 35-40 minutes until both are cooked through.
Cut the tomatoes in half and the spring onions finely.
Mix the olive oil, lemon and a pinch of salt together- this is your dressing.
Throw the roasted veg with the chilli flakes, tomatoes, spring onion, lemon dressing and walnuts. Serve warm.
Images: Holly Clark Photography