Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple Syrup
Try this Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple Syrup recipe.
Try this Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple Syrup recipe.
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 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 medium sweet potato peeled, blade d, noodles trimmed
- 1 tablespoon + 2 teaspoons extra virgin olive oil
- 1 cup sliced brussels sprouts
- 1 tablespoon sliced blanched almonds
- 1 tablespoon real maple syrup
- 1 teaspoon white sesame seeds
- 1/4 cup pomegranate arils
- Carbohydrate 360.394757512247 g
- Cholesterol 0 mg
- Fat 21.8263250126943 g
- Fiber 104.878773290295 g
- Protein 44.1087375058513 g
- Saturated Fat 2.96320050179939 g
- Serving Size 1 1 Serving (3821g)
- Sodium 153.996786473336 mg
- Sugar 255.515984221952 g
- Trans Fat 6.33637800077391 g
- Calories 1252 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.
Why do sweet potato noodles release excess moisture when they hit a hot skillet? Root vegetables contain high levels of starch and water, which must evaporate before caramelization can begin. Pairing these earthy starches with acidic apple cider vinegar and pungent soy sauce balances sweetness through high-contrast seasoning. Maple syrup and toasted sesame oil provide rounded top notes that bridge the savory and tart elements, a foundational flavor pairing in modern fusion cooking. Managing pan temperature ensures the ingredients achieve desirable textures instead of steaming.
- Use a 12-inch stainless steel or cast-iron skillet to prevent overcrowding, which stops vegetables from steaming rather than browning.
- Cook sweet potato noodles for exactly seven minutes over medium heat to maintain an al dente bite without breaking them into mush.
- Whisk the apple cider vinegar and extra virgin olive oil in a 2:1 ratio to ensure the emulsion clings properly to dense starches.
- Toast the sliced almonds for only one minute alongside the brussels sprouts to prevent bitter scorched oils.
- Tent the cooked noodles with aluminum foil immediately after plating to trap residual heat while preparing the brassicas.
Combining these contrasting elements creates a cohesive dish built on thermal management and acid-fat balance. Proper pan searing transforms raw root vegetables into tender, complex components.
