Brussels sprouts & sweet potato bowl

I am trying to come up with recipes that I love but make them more “fun” for my kiddos…so they eat it how it’s intended to be served- not me having to separate each thing into little individual piles. One thing I’ve found that they love is anything that has been inspiralized!

I make different “bowls” all the time- with whatever veggies I have in my fridge (or freezer!) This one I adapted from an actual inspiralized recipe- and it was a winner:


Brussels sprouts & sweet potato bowl


  • olive oil
  • 2 sweet potatos
  • 1.5 cups sliced brussels sprouts (or more!)
  • 1 bok choy chopped – leaves and base
  • 1/4 cup pomegranate seeds
  • 2 tablespoon sliced blanched almonds

Dressing- combine and set aside:

  • 1  tbsp real maple syrup
  • 3 tbsp extra virgin olive oil
  • 2 tbsp sesame oil
  • 4 tbsp apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 2 tbsp low sodium soy sauce
  • 2tsp sesame seeds


1. Heat olive oil in a large skillet. Add the sweet potato noodles and season with s&p. Cook, tossing occasionally, for 7 minutes (ish). Remove from heat, put into bowl, and cover with foil to keep them warm.

2. Heat some more olive oil in the (now empty) skillet. Add the brussels sprouts, season with s&p, and cook for 5-10 minutes. You want them cooked and slightly charred. The last 3 minutes- add the bok choy. Then, add the almonds and cook for 1 more minute all together.

3. Add this mixture on top of the sweet potato noodles. Top with pomegranate seeds and drizzle with the dressing! I just keep the dressing in my fridge and drizzle it on anything! It makes a ton and I only use the tiniest bit- i’m talking a true DRIZZLE, not pour. Sometimes I won’t even use it…

You’ve now made a delicious (and fun for kids) meal- and only messed up one skillet and the bowl or jar for the dressing! WIN WIN!





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