Have I told you there’s no one else above youuuu?
Fill my heart with gladness, take away all my sadness, ease my troubles that’s what you doooooo.
If you haven’t had the pleasure of pulling sweet potatoes out of the ground this is what you are missing. Or maybe not. Depending on how you look at it. Sweet potatoes are from another planet and they usually have some baggage when you go digging. Field mice anyone? Eeeeek!
I made these roasted brussels sprouts and sweet potato bowls to get Taylor and me through 5 hours of farm calendar work. Recently we have been spending half of every day mapping out our whole season. It can be a bit daunting but it is fun at the same time. Especially when one of us is really good at math!
Good brain food to get us through the process.
Roasted Brussels Sprouts and Sweet Potato Quinoa bowls with Maple Dijon Dressing (serves two)
FYI: This is one of those non recipe recipes. You can literally throw anything in the oven to roast. I chose sweet taters and brussels because that’s what we had on hand. But feel free to go wild. Add garlic, onions, parsnips, ect. Have fun with it. The dressing is a huge hit in our household!
1 large sweet potato, scrubbed clean and cut into 1 inch pieces
2 cups of brussels sprouts, cleaned and cut in half lengthwise
1 cup cooked red quinoa (or any type of grain you choose)
For the dressing:
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 tbs apple cider vinegar
1 tbs dijon mustard
1 1/2 tbs pure maple syrup
salt and pepper to taste
Whisk dressing ingredients together and set aside.
Meanwhile preheat your oven to 400. In a large bowl combine the sweet potato and brussels. Drizzle with a little olive oil, salt and pepper. Roast in the oven for about 20-25 minutes or until sweet potatoes are fork tender and brussels are slightly browned.
Cook quinoa according to package directions.
Combine veggie mixture with cooked quinoa. Mix in dressing and enjoy.
You can serve this warm or chilled. We prefer it warm. Dig in!