Sweet Potato with Brussel Sprouts and Orzo Salad

 

Sweet Potato with Brussel Sprouts and Orzo Salad

Sweet potatoes are one of the tastiest vegetables to roast and on the aluminum sheet pan that are so sweet and crispy, I eat them as a snack instead of reaching for the bad snacks.

In this recipe I’ve paired the sweet potatoes with Brussel Sprouts, mushrooms, orzo and red onions.

Vegetables

2 cups of sweet potatoes with skin on, scrubbed, cut into 1” cubes

1 lb. of Brussel sprouts (cut into halves, remove the hard ends bits)

1 Cup Portobella mushrooms

1 red onion sliced

Salad Ingredients

2 cups of Orzo (cooked)

1 cup apples (diced)

1/3 cup walnuts

1 teaspoon Chia seeds

¼ teaspoon ground black pepper

1 teaspoon ground turmeric

Red chili flakes if you like a little spice

Dressing

¾ cup orange juice

3 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

3 tablespoon Tahini

Directions

Preheat the oven to 375 degrees F and line your Half Sheet Pan with parchment paper.

Place the sweet potatoes on one side and the Brussel sprouts on the other and mushrooms and red onion scattered in between.

Bake for 30 minutes, tossing them half way through until both are tender.

While they are cooking, make the dressing. Add all the dressing ingredients into a small bowl, whisk until smooth and set aside

Transfer the sweet potato, Brussel sprouts, red onion, cooked orzo, apple and walnuts into a large bowl and mix thoroughly. Pour the dressing over the top of the mixture and stir in chia seeds, add pepper and red pepper flakes to your liking.

Substitutions

Substitute cubed butternut squash or pumpkin for the sweet potato.

Use another citrus fruit in place of the orange, such as lemon or lime.

Substitute shallot, yellow onion, or white onion in place of red onion.

Instead of orzo you can use wild rice, brown, red, or black rice.