Meatless Meals!
The meatless meal for this month is Brussels Sprout and Sweet Potato Israeli Couscous Salad. I tend to make changes to all of the recipes and this time I changed a food in the title of the recipe! I used quinoa instead of couscous (to add protein), and left out the salt. I have never been a fan of Brussels sprouts, but I didn’t mind them in this salad and with the dressing! Enjoy!
Ingredients:
For the Salad:
- 1lb Brussels sprouts, trimmed and halved (quartered if large)
- 1 medium sweet potato, peeled and cut into ½ inch chunks
- 2 ½ Tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. pepper
- 2 cups water
- 1 ½ cups quinoa
- ½ cup sliced green onions
- 2/3 cup dried cranberries
- 1/3 cup sliced raw almonds
For the Dressing:
- 3 Tbsp. olive oil
- 1 ½ Tbsp. pure maple syrup
- 1 Tbsp. apple cider vinegar
- 1 clove garlic, minced
- Pepper to taste
Directions For the Salad:
Preheat the oven to 425 degrees Fahrenheit. Place the sprouts and sweet potato on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with pepper. Toss to combine and spread in an even layer. Bake for about 20-22 minutes, stirring once halfway through, until the veggies are tender and starting to brown. Set aside. Cook the quinoa according to package directions. Remove from heat and add to a large bowl. To the large bowl, add the roasted veggies, the green onions, and cranberries and toss to combine. For the dressing: In a small bowl, whisk together the olive oil, maple syrup, vinegar, garlic, and pepper. Pour into the bowl with the quinoa and toss to combine. Season with pepper to taste.