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Brussels sprouts, sweet potato and quinoa bowl

Recipe by:Chef/owner Amanda Michael
Jane Restaurant, San Francisco

Ingredients

  • Maple mustard vinaigrette
    1/4 cup maple syrup
    1/4 cup whole grain mustard
    1/2 cup balsamic vinegar
    1 cup olive oil
    1 tsp. salt
    1 tsp. pepper
  • Brussels sprouts, sweet potato and quinoa bowl
    Olive oil
    1/2 cup roasted Brussels sprouts
    1/2 cup roasted sweet potato
    1 cup cooked quinoa
    Salt and pepper, to taste
    1/2 cup blanched kale, washed and squeezed dry

Directions

For vinaigrette: Whisk ingredients to emulsify. Taste and correct seasoning as needed, and set aside. This dressing lasts for several weeks in the refrigerator and can be enjoyed over a variety of salads.

For bowl: Heat a little olive oil in a sauté pan. Add sprouts, sweet potato and quinoa, and sauté until warm. Season with salt, pepper and 1 tbsp. maple mustard vinaigrette. Add kale and sauté again until heated through. Taste and correct seasoning as needed.

Serves 1

Califonia Bountiful