Sweet Potato Noodles with Charred Brussels Sprouts, Cranberries and a Maple-Sesame Vinaigrette

Gluten Free and Vegan options

Serves: 2

Directions

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. Keep warm.

2. While the sweet potato noodles cook, place all of the ingredients for the dressing into a small bowl and whisk thoroughly. Package.

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 just bright green and start to char. Do not overcook. Keep warm.

4. Arrange the sweet potato noodles and Brussels sprouts in a decorative bowl. Sprinkle with cranberries, almonds and drizzle dressing on top.

Ingredients

• 1 1/2 tbsp. olive oil

• 8 oz sweet potato, peeled, (spiralized, noodles trimmed)

• salt and pepper, to taste

• 1 cup sliced brussels sprouts

• 1/4 cup dried cranberries

• 1 tablespoon sliced blanched almonds

Vinaigrette

• 1 tablespoon real maple syrup

• 1 tablespoon extra virgin olive oil

• 1 tablespoon sesame oil

• 2 tablespoons apple cider vinegar

• 1 teaspoon sesame seeds

• 1/4 teaspoon garlic powder

• 1 tablespoon soy sauce

• pepper, to taste