Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple
Try this Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple recipe, or contribute your own.
Try this Brussels Sprouts and Sweet Potato Noodle Bowl with Pomegranates and Maple recipe, or contribute your own.
- 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 25.247557512247 g
- Cholesterol 0 mg
- Fat 11.0383250126944 g
- Fiber 4.19077500500128 g
- Protein 4.55273750585128 g
- Saturated Fat 1.56076050179939 g
- Serving Size 1 1 Serving (225g)
- Sodium 82.0767864733367 mg
- Sugar 21.0567825072457 g
- Trans Fat 0.546818000773932 g
- Calories 209 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.
Unlike a traditional pasta bowl that relies on heavy wheat starches for structure, vegetable noodle dishes depend entirely on precise thermal timing to avoid becoming soggy. Mastering moisture release is the primary mechanical challenge when working with starchy vegetables like sweet potatoes. Heat the skillet over medium flame to evaporate surface water before the starches inside fully gelatinize, ensuring the noodles achieve a tender-crisp texture rather than breaking down into mush. Cooking the noodles for seven minutes allows them to retain structural integrity when tossed with dressings. If a spiralizer is unavailable, a standard julienne peeler creates adequate strands, though widths will vary and cooking times must be adjusted downward by roughly ninety seconds.
Managing Brussels Sprout Surface Area
Sliced Brussels sprouts require direct contact with hot metal to develop desirable Maillard compounds. Crowding the pan traps steam, which softens the leaves before they can char; work in batches if the skillet diameter is under twelve inches. Adding the sliced almonds during the final sixty seconds prevents the essential oils in the nuts from burning while adequately toasting their exterior.Balancing Acidity and Fat
Whisking apple cider vinegar, extra virgin olive oil, and sesame oil together creates a temporary emulsion that coats the dense vegetable fibers evenly. The acidity in the vinegar cuts through the inherent sweetness of the maple syrup and sweet potato. Pouring this vinaigrette over the bowl just before serving maintains the crisp texture of the pomegranate arils.
