Sun-dried Tomato Sweet Potato Bowl
- 1 carton or bag of Brussel sprouts halved
- 1 yellow squash skin left on, cut into 1/4 inch thick slices
- 1 zucchini skin left on, cut into 1/4 inch thick slices
- Kosher Salt
- Olive oil
- 1 tablespoon sundried tomato oil for quick sautéing
1 1/2 heaping cups Spiralized Sweet Potatoes (I purchase already spiralized)
- 1 tablespoon Sundried Tomato Oil from jar of sundried tomatoes
- 1/2 teaspoon Sesame Seeds
- 1/2 teaspoon Black Sesame Seeds
1 scoop red pepper hummus
1 cup fresh baby spinach
2-3 Sundried Tomatoes, chopped
- Preheat oven to 400 degree F, and line baking sheets with parchment paper.
- One type of vegetable at a time, toss vegetables in a small amount of olive oil. Place in single layer on baking sheet. Sprinkle with salt and pepper.*
- Bake for 30 minutes or until tender and just starting to get crispy.
Sweet Potato Noodles
- In a medium skillet, heat sundried tomato oil over medium heat. (You don't want too much oil or the noodles get soggy).
- When the oil is hot, place sweet potatoes in the pan and sauté for 5 -10 minutes (depending on size of noodles - thinner ones, 5 minutes, thicker ones 10 minutes), stirring periodically so they don't stick to pan. Just before taking out, sprinkle with salt and pepper if desired (I don't find I need it with the flavor from sundried tomato oil), and add in sesame seeds and stir to combine.
Quick Sautéed Roasted Veggies *
- After the sweet potatoes are warmed, using the same skillet, over medium heat add 1 tablespoon sundried tomato oil, then add zucchini and brussel sprouts and quickly sauté for 5 minutes to warm up and get crispy again.
- *Alternatively, I have pan sautéed fresh zucchini in sundried tomato oil. Just saute one side 5 minutes, then flip and cook the other side an additional five minutes until starting to turn a golden brown.
Serve sweet potato noodles and veggies in a bowl with fresh baby spinach, hummus and extra sundried tomatoes.