Roasted Chipotle Sweet Potato and Brussel Sprouts

Informations supplémentaires

35 min. | 773 kcal | easy | Even better the next day, Spicy, Vegetarian | Printable version

1. Cook the sweet potatoes Bring a pot of water to a boil. Preheat the oven to 425°F. Cut the sweet potatoes into cubes. Slice the Brussel sprouts in 2 or 4 depending on the size. Place on a baking sheet lined with baking paper. Add a drizzle of oil, the chipotle spices (To taste, caution spicy!), salt and pepper. Bake in the oven for 18-22 minutes.

2. Cook the rice Rinse the rice and drain. Pour the rice and cook for about 18-22 minutes until tender. Drain.

3. Make the sauce Mix the sauce with the honey and 1.5 ^2P | 2.5 ^3P tbsp of balsamic vinegar.

4. Cut the apple Slice the apple.

5. Plate your dish Serve the rice in a bowl and garnish with the vegetables, apple, fried onions, feta and arugula. Add the sauce on top. Add salt and pepper to taste. Otherwise, serve each part of the meal family-style serving and let your children make their own plate Bon appétit!

500gSweet Potato(es)

6unitBrussels Sprouts

140gBrown Rice

45gFried Onions

30gArugula

1unitCortland Apple(s)

40gFeta Cheese

4gGround Chipotle

2unitHoney

90mlSauce Mix (dijon mustard,mayonnaise)

What you need sheet pan, pot, strainer, bowl

773 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 125g

42%

fat 24g

37%

cholesterol 31mg

10%

fiber 5g

20%

protein 16g

saturated 7g

35%

sodium 724mg

30%

sugar 23g

trans 0g