Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple
Try this Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple-S recipe, or contribute your own.
Try this Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple-S recipe, or contribute your own.
- salt and pepper to taste
- 1 tablespoon soy sauce
- pepper to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame oil
- for the vinaigrette:
- 1/4 easpoon garlic powder
- 1 medium sweet potato peeled, blade d, noodles trimmed
- 1 tablespoon + 2 teaspoons extra virgin olive oil
- 1 cup sliced brussels sprouts
- 1/4 up pomegranate arils
- 1 tablespoon sliced blanched almonds
- 1 tablespoon real maple syrup
- 1 teaspoon white sesame seeds
- Carbohydrate 24.993072512247 g
- Cholesterol 0 mg
- Fat 11.0356650126944 g
- Fiber 4.15612500633643 g
- Protein 4.49393750585128 g
- Saturated Fat 1.56028800179939 g
- Serving Size 1 1 Serving (225g)
- Sodium 81.9857864733367 mg
- Sugar 20.8369475059106 g
- Trans Fat 0.546013000773932 g
- Calories 208 calories
Step-by-step
- 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.
Swapping sweet potato noodles for standard wheat pasta fundamentally changes the dish because root vegetables contain dense cellular walls of pectin that require direct heat and moisture to soften without turning mushy. Starch retrogradation makes reheating leftover sweet potato noodles difficult, as the gelatinized starches recrystallize into a rigid structure upon refrigeration.
- Cook sweet potato noodles for exactly 7 minutes in a skillet over medium heat to achieve an al dente bite before tenting them with foil.
- Store the vinaigrette separately from the vegetables to prevent the apple cider vinegar and soy sauce from drawing out moisture through osmotic pressure, which leads to soggy sprouts.
- Toast sliced almonds for 1 minute alongside the Brussels sprouts, watching for a golden color change that signals the release of essential nutty oils.
- Keep assembled bowls in an airtight container for up to 2 days maximum, though textures degrade quickly once dressing is applied.
Managing dual skillet tasks requires staggering the cook times so the noodles finish warming right as the sprouts develop their charred exterior. Proper partitioning of wet and dry components preserves crunch until the final drizzle.
