Brussels Sprouts & Sweet Potato Noodle Bowls (with Dijon-Maple Vinaigrette

• Gluten free

• Meat

  • 4 Strips Bacon, center cut

• Produce

  • 3/4 lb Brussels sprouts
  • 1 clove Garlic
  • 1/2 Red onion - diced (about scant 1/2 cup, small
  • 2 Sweet potatoes, medium

• Condiments

  • 1 tbsp Dijon mustard, grainy
  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1 tsp Curry powder
  • 1 Kosher salt and ground black pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1/3 cup Canola oil

• Nuts & Seeds

  • 1/3 heaping cup Pecans

Found on nospoonnecessary.com

Ingredients

• 2 Medium Sweet Potatoes – peeled, ends trimmed and spiralized
• 1 tsp Curry Powder
• ¾ Pound Brussels Sprouts – trimmed and sliced
• 4 Strips Center Cut Bacon – diced
• ⅓ heaping Cup Pecans – roughly chopped
• ½ small Red Onion – diced (about scant ½ cup)
• 1 TBS Fresh Thyme Leaves, plus more for garnish.
• Kosher Salt and Ground Black Pepper, to taste
• Vinaigrette:
• 1 TBS Apple Cider Vinegar
• 1 TBS Grainy Dijon Mustard
• 2 TBS Pure Maple Syrup
• 1 clove of Garlic - peeled
• ⅓ Cup Canola Oil

Directions

• Cook bacon in a large skillet over medium heat until crisp, about 5-7 minutes. Remove bacon with a slotted spoon to a paper towel lined plate to drain. Pour off all but 1 tablespoon of bacon grease into a small bowl (you will use this later)
• Meanwhile, make the dressing: In the bowl of a small food processor add all ingredients, except oil. Process until combined. With processor running, slowly stream in oil. Process until emulsified and smooth. Season to taste with salt and pepper. Transfer to a mason jar with a tight fitting lid. Set aside until ready to use.
• Add sweet potato noodles to the pan and season with curry powder, salt and pepper. Cook, tossing occasionally, for 5-8 minutes or until noodles are cooked, but still al dente. Transfer noodles to a large bowl and tent with foil to keep warm.
• Add a tablespoon of reserved bacon grease to the pan* and return to medium-high heat. Add in the brussels sprouts and onion. Season with salt and pepper. Cook for 4-5 minutes, stirring often, until sprouts are starting to char. Add in the pecans and thyme. Cook for an additional minute, or until pecans are toasted and sprouts are slightly charred.
• Transfer sprouts to bowl with sweet potato noodles. Add in bacon and toss gently to combine. Vigorously shake vinaigrette to re-emulsify. Add half the dressing to the bowl and toss to coat.
• Serve: Divide noodles among serving bowls. Garnish with fresh thyme sprigs and serve with remaining vinaigrette on side.