Sunflower Salad in bowl with dressing.

Kitchen Sink Sunflower Salad

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Kitchen Sink Sunflower Salad – featuring a veggie rainbow of brussels sprouts, sweet potato, beans, cucumber, and kale, and then drenched in this creamy, clean-eating sunflower dressing! YUM.



For the Sunflower Dressing

  • 2 tablespoons sunflower seed butter
  • 4 tablespoons plain yogurt
  • pinch of garlic powder
  • 12 teaspoons of curry powder
  • 12 teaspoons cumin
  • freshly ground pepper
  • salt
  • water to thin it out to taste

For the Salad (this part is open for interpretation based on what you have!):

  • 1 sweet potato
  • 10 brussel sprouts
  • 2 cups kale
  • 1 cucumber
  • 1 cup black beans (or any beans)
  • protein of choice  (we used two crumbled veggie burgers )
  • 1/2 cup sunflower seeds


  1. Whisk the dressing up in a small bowl, or run it through the food processor until smooth.
  2. Chop everything up.
  3. Season the sweet potatoes and brussels sprouts. Drizzle with a tiny bit of oil and roast at 425 degrees until nice and brown.
  4. Toss it all together! YESSSSS PLEASE!


Misha says: “I’m very particular with my sunflower butter, as I find not all are equal. Here I really do recommend the Trader Joe’s sunflower butter with the yellow and blue container design. DO NOT use the green/yellow sunflower seed butter from Trader Joe’s. It tastes completely different, and not at all good good in my opinion.”

Misha also says: “For the yogurt, you can use Greek or not; Trader Joe’s French village whole milk yogurt is highly recommended.”