Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple-Sesame Vinaigrette

veganvegetarian
Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple-Sesame Vinaigrette

This past weekend, I was in Sarasota, Florida visiting my grandmother.

Her 94th birthday was on Saturday! 94. Imagine the things she’s seen change in her lifetime!

Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple-Sesame Vinaigrette

Since I do more referencing to my father’s parents, I figured I’d give my other grandmother the spotlight today. My father is Roman Catholic and Italian and my mother’s side of the family is Jewish and of Russian and Eastern European descent.

I refer mostly to my father’s parents because, being Italian, they gave me my love of spending hours in the kitchen. They’re romantic, passionate and serious lovers of food. They lived about 10 minutes away (by car) from me while growing up, so I was very lucky to have them so close by.

My grandmother’s name is Ida. She’s my mother’s mother and growing up, she always lived right next door. Like, I could run to her house in less than 5 minutes door to door. About 4 years ago, she moved down to Sarasota, Florida.

Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple-Sesame Vinaigrette

My grandmother was a very smart lady – she got her Masters at Columbia and became a social work- and mind you, she’s 94, so when she did that, it wasn’t very common for women to follow such career paths.

She placed such an emphasis on learning and culture. Actually, I had a very hard time learning how to read and didn’t do very well in English class. So, I’d run over to her house every day after school and we’d sit in her library and she’d read with me.

The first book we read together was A Tale of Two Cities and we went paragraph by paragraph until I absorbed what I was reading.

Now, I love to read and write – and I thank her for that.

Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple-Sesame Vinaigrette

She is a world traveler – she’s been everywhere from China to Australia and she’s always collected from those trips. Her house, when she lived in NJ, was filled with “artifacts” from her trips – paintings, sculptures, statues, whatever it be, she collected it. Her house was like a museum from all over the world.

I love her very very dearly and after this trip to Sarasota, it left me reflecting on all of the great times I had with my grandmother – she took us to Europe and tried to always show us the world. She was very generous with her time, which I’m most thankful for – whether it was teaching me to read or letting me come over and watch movies.

Sadly, she has dementia now and is on hospice.  It brings tears to my eyes to think about how life has brought her to this point, but all I can focus on are the memories and live a full life, in her memory – full of travel, reading, writing and love.

Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple-Sesame Vinaigrette

Sorry for getting so personal on the blog today. I couldn’t stop thinking about this after visiting her this weekend, so when I went to start typing, this is what came out!

Quickly about the recipe- it’s great for post-holiday party detoxing and saves well in the refrigerator, so pack leftovers for lunch.

Thanks for listening to me today.

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Inspirarlized

Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple-Sesame Vinaigrette

Yields 2

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 tablespoon + 2 teaspoons extra virgin olive oil
  • 1 medium sweet potato, peeled, Blade D, noodles trimmed
  • salt and pepper, to taste
  • 1 cup sliced brussels sprouts
  • 1/4 cup pomegranate arils
  • 1 tablespoon sliced blanched almonds
  • For the vinaigrette:
  • 1 tablespoon real maple syrup
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon white sesame seeds
  • 1/4 teaspoon garlic powder
  • 1 tablespoon soy sauce
  • pepper, to taste

Instructions

  1. Place a large skillet over medium heat and add in 1 tablespoon of the oil. Once the oil heats, add in the sweet potato noodles, season with salt and pepper and let cook, tossing occasionally, for 7 minutes or until cooked through and al dente. Divide the sweet potato noodles into two bowls and tent with foil to keep warm.
  2. While the sweet potato noodles cook, place all of the ingredients for the dressing into a small bowl and whisk thoroughly. Set aside.
  3. Place the remaining oil into the skillet and place back over medium heat. Add in the brussels sprouts and season with salt and pepper. Cook for 5 minutes, stirring often, until sprouts are bright green and start to char. Add in the almonds and let cook another 1 minute to lightly toast.
  4. Transfer the cooked brussels to the bowls with the sweet potato noodles and add in the pomegranates and drizzle with dressing.
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Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple-Sesame Vinaigrette

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42 comments

Kaitlyn says:
Mmmm - That Aloha pack looks awesome! I love chocolate with peanut butter!
Melanie says:
My favorite way to enjoy hot chocolate - is the traditional mug of hot cocoa in front of a fire during winter time! But, I also love chocolate in basically all forms, and eat it almost daily!
Beth R. says:
I love eating melted chocolate drizzled over air-popped popcorn!
Barbra Watkins says:
I am not a big sweet potato fan but I do like white Asian Sweet potatoes. Do you know if they are a good substitute for your recipes?
Wendy M. says:
The Aloha package looks yummy! I love chocolate anywhere, anyhow, anytime!
Elaine S says:
Thanks for sharing your family history with us! A very special Grandmom indeed!
Barb says:
Umm...is there a bad way? Anyway is the best!
lauren says:
hot cocoa in the winter! and no need to apologize for getting personal! i love stories about grandparents - it is so true that their lives were crazy different from our and we're only two generations apart!
Danielle says:
Triple chocolate cheesecake - once a year splurge on my birthday and I eat the whole thing!
Jen F says:
I love chocolate in most forms, but I really do just enjoy savoring it plain. Slowly and mindfully!
Audrey says:
Eating a square of dark chocolate is so delicious. So glad they decided it was good for you!
Monika says:
Thanks for sharing about your grandmother. She sounds like a very amazing and wise lady and you are a very lucky granddaughter. I love to let the chocolate slowly melt in my mouth and savour it.
Georgian says:
Dark chocolate is my favorite. I like to let it melt in my mouth.
So touching to hear about your grandparents! They're the best, aren't they? I am very fortunate to still have a few grandparents alive and well. Also, loving all the flavors in this bowl! The pictures are gorgeous - can I ask what camera and lens you use?
Jill says:
I'll eat chocolate any way but there are these double dip mint candies that make me drool!!
Tammy Nguyen says:
Thanks for sharing that story about your grandmother :) I'm so excited about the Aloha giveaway! I tried their superfood packs once and wanted to try everything else!
Tammy Nguyen says:
My favorite way to eat chocolate is as dark as it can be raw. :)
Monica Le says:
Favorite way to enjoy chocolate is by itself, of course. And with no distractions or sharing allowed.
LEXA MCADAMS says:
The dressing alone is amazing. I'm using it on my greens from my garden!
Dianne says:
I've made this recipe several times and it's a definite KEEPER!!! I spiralize the sweet potatoes and chill them in ice water for a few minutes, then drain & refrigerate for several days so I'm 90% ready to fix dinner on a future day! The dressing is great and the whole thing just pops with freshness by adding the pomegranates....don't skip that part.
Meaghan says:
Wow! You've got this down. So impressed. Great job! And we're so glad you love the recipe. Thanks for sharing.
Rachele says:
I subbed in some asian chili garlic sauce for the garlic powder for some extra kick. LOVED this recipe!
Alicia says:
Now that Poms are out of season, anyone have a recommendation for a replacement? I've made this a few times and I LOVE it. Want to keep having it!
Tracy says:
I've been using dried cranberries when the pomegranates are out of season. Still yummy!!
Pingback: I Can’t, Vol. 48
RWill says:
Just made this! Fabulous!
Stoya CRUZ says:
thanx for sharemkeep up the good work,really apriciate!

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