Roasted Chipotle Sweet Potato and Brussel Sprouts
with brown rice, feta, crispy onions, sweet apple and a creamy Dijon and balsamic dressing
Informations supplémentaires
35 min.
|
773 kcal
|
easy
|
|
Printable version
1. Cook the sweet potatoes
Bring a pot of water to a boil. Preheat the oven to 425°F. Cut the sweet potatoes into cubes. Slice the Brussel sprouts in 2 or 4 depending on the size. Place on a baking sheet lined with baking paper. Add a drizzle of oil, the chipotle spices
, salt and pepper. Bake in the oven for 18-22 minutes.
2. Cook the rice
Rinse the rice and drain. Pour the rice and cook for about 18-22 minutes until tender. Drain.
3. Make the sauce
Mix the sauce with the honey and 1.5 2P | 2.5 3P tbsp of balsamic vinegar.
4. Cut the apple
Slice the apple.
5. Plate your dish
Serve the rice in a bowl and garnish with the vegetables, apple, fried onions, feta and arugula. Add the sauce on top. Add salt and pepper to taste.
Bon appétit!
500gSweet Potato(es)
6unitBrussels Sprouts
140gBrown Rice
45gFried Onions
30gArugula
1unitCortland Apple(s)
40gFeta Cheese
4gGround Chipotle
2unitHoney
90mlSauce Mix (dijon mustard,mayonnaise)
What you need
sheet pan, pot, strainer, bowl
773 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
125g
42%
fat
24g
37%
cholesterol
31mg
10%
fiber
5g
20%
protein
16g
saturated
7g
35%
sodium
724mg
30%
sugar
23g
trans
0g