BRUSSELS SPROUTS AND SWEET POTATO NOODLE BOWL WITH POMEGRANATES AND MAPLE-SESAME VINAIGRETTE

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INGREDIENTS:

• 1 tablespoon + 2 teaspoons extra virgin olive oil
• 1 medium sweet potato, peeled, Blade D, noodles trimmed
• salt and pepper, to taste
• 1 cup sliced brussels sprouts
• 1/4 cup pomegranate arils
• 1 tablespoon sliced blanched almonds

For the vinaigrette:

• 1 tablespoon real maple syrup
• 1 tablespoon extra virgin olive oil
• 1 tablespoon sesame oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon white sesame seeds
• 1/4 teaspoon garlic powder
• 1 tablespoon soy sauce
• pepper, to taste

INSTRUCTIONS:

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. Divide the sweet potato noodles into two bowls and tent with foil to keep warm.
2. While the sweet potato noodles cook, place all of the ingredients for the dressing into a small bowl and whisk thoroughly. Set aside.
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