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

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2

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

  • 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.
  • While the sweet potato noodles cook, place all of the ingredients for the dressing into a small bowl and whisk thoroughly. Set aside.
  • 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.
  • Transfer the cooked brussels to the bowls with the sweet potato noodles and add in the pomegranates and drizzle with dressing.