Harvest Bowl with Maple Dijon Dressing
This Harvest Bowl with Maple Dijon Dressing is layered with rice, roasted sweet potatoes, crispy brussels sprouts, almond breadcrumbs & a tangy dressing!
Ingredients
- 2 mediumsweet potatoes (cut in 1/4" rounds)
- 2 tablespoonsolive oil
- ½ teaspoongarlic powder
- ½ teaspoononion powder
- ½ teaspooncumin
- ½ teaspoonsmoked paprika
- ½ teaspoonchili powder
- ½ teaspoonpepper
- salt (to taste)
- 1 teaspoonolive oil
- 1shallot (sliced)
- 2 clovesgarlic (minced)
- 10 ouncesshredded brussels sprouts
- salt & pepper (to taste)
- 2 tablespoonsolive oil
- 1 tablespoondijon mustard
- 1 tablespoonmaple syrup
- ½lemon (juiced)
- pepper (to taste)
- 2 cupscooked rice
- almond breadcrumbs (see notes)
- 2avocados (sliced)
Directions
- 1
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- 2
Add all of the potato ingredients to the baking sheet and toss to coat. Spread out in an even layer and roast for 20 minutes. Flip and cook for another 5-10 minutes, or until the potatoes are crispy and cooked through.
- 3
While the potatoes are roasting, heat the oil in a skillet over medium heat. Add the shallot, garlic, brussels sprouts and a pinch of salt & pepper. Cook for 5-7 minutes, or until the sprouts get a nice char. Keep on low heat until ready to serve.
- 4
Combine the dressing ingredients in a bowl and whisk to combine. Set aside.
- 5
To serve, add rice to each bowl and top with potatoes, brussels sprouts, avocado slices & almond breadcrumbs (see notes). Drizzle with the dressing and eat!