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

This recipes screams everything harvest from maple syrup to Brussels Sprouts and the best part is the recipe is healthy and fresh!
By / Photography By Ali Maffucci | December 15, 2015

Preparation

  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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Ingredients

Noodle Bowl
  • 1 medium sweet potato, peeled, Blade D, noodles trimmed
  • salt and pepper, to taste
  • 1 cup sliced brussels sprouts
  • ¼ cup pomegranate arils
  • 1 tablespoon sliced blanched almonds
vinaigrette
  • 1 tablespoon real maple syrup
  • 1 tablespoon sesame oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon white sesame seeds
  • ¼ teaspoon garlic powder
  • 1 tablespoon soy sauce
  • pepper, to taste
Vinaigrette
  • 1 tablespoon extra virgin olive oil
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