Roasted Sweet Potato & Golden Sauerkraut Veggie Bowl

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What you eat is important, and so is what happens after you eat. This recipe from Chef and Eductator Collette Haw of Nourish Coffee Bar + Kitchen is easy to make and easy to digest. Needless to say, it also tastes amazing!

This recipe was created for Healthy Helpings, a video series produced in collaboration with the experts at AdventHealth. Pull up the video and follow along!

Ingredients

Serves 4

For the Bowl

2 sweet potatoes, diced with skin on

2 cups Brussels sprouts, halved

coarse salt and freshly ground pepper to taste

1 cup sauerkraut

1 teaspoon fresh turmeric, grated

½ cup pecans, lightly toasted

2 tablespoons avocado oil

1 cup arugula

For Lemon Tahini Dressing

¼ cup tahini

1 lemon, zested

3 tablespoons fresh lemon juice

1 tablespoon water

2 tablespoons extra virgin olive oil

coarse salt and freshly ground pepper to taste

For Avocado Mash

2 avocados, halved and flesh taken out

1 lime, juiced

coarse salt and freshly ground pepper to taste

Directions

Preheat oven to 425F. Toss diced sweet potatoes in a medium sized mixing bowl with 1 tablespoon of the avocado oil and season with salt and pepper. Spread them out on a baking sheet and bake for about 15-20 minutes. Follow the same procedure with the Brussels sprouts.

Place sauerkraut into a nonreactive bowl and mix with the fresh turmeric; allow to marinate while preparing the rest of the bowl.

In another small mixing bowl or in a small blender mix all of the ingredients together for the lemon tahini dressing and set aside.

For the avocado mash, take the avocado flesh and mash it with some seasoning and lime juice and set aside.

Assembly: Divide sauerkraut evenly between 4 bowls and top with sweet potatoes, Brussels sprouts and avocado mash. Top with arugula and pecans, drizzle each bowl with dressing and serve.

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