1.30.18

Stuffed Sweet Potato & Brussel Sprouts

Stuffed Sweet Potato & Brussel Sprouts

Ingredients

  • Basil pesto
  • Sweet potato
  • Brussel sprouts
  • Mushrooms
  • Avocado
  • White onion
  • Zucchini squash
  • Maple syrup

Instructions

  1. Lightly rub your sweet potato with some olive oil & stick the potato with a fork a couple of times and place it on a sheet covered in tin foil
  2. Once the oven is preheated to 420 degrees, set your timer to cook the potato for about 40 minutes
  3. Now (while the potato is cooking) cut your brussel sprouts into fourths and place them into a bowl
  4. Heat up a pan with some olive oil and place your brussel sprouts in the pan
  5. Once the brussel sprouts are nice and crispy, turn off the heat, & add in a tablespoon of maple syrup
  6. Once stirred, place the brussel sprouts in a serving bowl with some salt and pepper
  7. Now, dice up your white onion and zucchini squash
  8. In another pan, heat the pan with some garlic and olive oil and then place your squash chunks in the pan
  9. Then add some pepper and salt into the pan with the zucchini. Keep stirring.
  10. Place the zucchini in a bowl once it is cooked.
  11. Now take an empty pan and let it heat up with some onions and mushrooms. Cook until they look done.
  12. Once your sweet potato is cooked, take it out of the oven and cut it open
  13. Place the onion & mushrooms(once cooked) inside the sweet potato with the zucchini
  14. Add some basil pesto on top of the sweet potato and put some of your brussel sprouts on the side!
  15. You are ready to serve!
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