Tender, crisp sweet potato noodle bowls with sauteed brussels sprouts, bacon, pecans, red onions, fresh thyme and a luscious dijon-maple vinaigrette. These bowls are nourishing and full of autumn goodness!
Hi friends! How was your first weekend of fall? Did you partake in any autumn-esque activities?
Maybe you sipped some cider?
Or ordered some boots and scarves online (<-Or do you still go to the actual store? I’m entirely too lazy for that nonsense.)
Possibly you got your fall bake on?
Ohhh, speaking of fall eats, these hasselback apples from my buddy Kevin are SOO on my list of things to make immediately. They are absolutely genius. Mama wants. 😉
Anyways, Boy and I had a lovely weekend.
We took Black Betty on her first mini road trip and went to Greensboro, which is the closest big-ish city to us. I had some blog related shenanigans I need to take care of at the Tar-jay. But, we absolutely used it as an excuse to dine alfresco for lunch at our favorite spot in the city.
Okay okay, so I know you didn’t come here to hear all about our weekend.
And yes, I did just see you yawn. But, it’s okay we are still friends.
I’ll zip my lips and get to the good stuff already – healthy, but comforting fall food!
Brussels Sprouts & Sweet Potato Noodle Nourishing Bowls
… With Dijon-Maple Vinaigrette.
Because I LOVE long titles and scrum-did-a-lee-umptious, healthy bowl eats!
Honestly, I was contemplating naming this dish ‘Healthy food that you won’t want to chuck at your neighbor, curse the word healthy, and then immediately order a dang pizza’.
But, I didn’t. Because the SEO demons wouldn’t have liked it. And I aim to please.
And I also digress.
So this bowl of YUMMMM – it is off the dayum hook deeeeelicious, ya’ll.
Let’s take a gander at what’s going on up in here…
Oodles of tender, crisp sweet potato noodles.
Heaps of sliced, cabbage-y brussels sprouts sautéed in BACON FAT for the ultimate punch of flavor. And because it’s a sin to be TOO healthy. #FactsOfLife
Smokey, crispy, salty bits of bacon (see above ⬆️).
Crunchy, nutty pecans.
Earthy, fresh thyme.
And a smooth, sweet, tart, luscious and rich Dijon-maple vinaigrette to finish it all off.
=Cozy, savory, warm bowls of autumn goodness all up in your face.
…Plus did I mention there is bacon in here?
THERE IS BACON IN HERE.
- If you don’t have a spiralizer you can use a vegetable peeler to make the sweet potato noodles. Obviously you won’t get the pretty curly Q’s of noodles, but a peeler will still do the job.
- If you don’t like bacon (Hello to all my vegetarian and vegans out there!), simply nix the bacon and use olive oil to sauté the brussels sprouts.
- The dressing calls for grainy Dijon mustard. If you don’t have grainy mustard and don’t feel like forking over the dough for it, don’t worry, creamy Dijon will work. But, if you can use grainy Dijon, DO IT. It makes the vinaigrette a million times better.
- The vinaigrette can be made up to 2 weeks in advance and stored, covered in the refrigerator. Vigorously shake the bottle or jar of dressing to re-emulsify before using.
What are you waiting for? Swoodles (Sweet Potato Noodles) are ALL the rage! Go get your veg on with this Nourishing Noodle Bowl!
Until next time friends, cheers – to oodles of swoodles… with a healthy dose of bacon.
- 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
- 1 TBS Apple Cider Vinegar
- 1 TBS Grainy Dijon Mustard
- 2 TBS Pure Maple Syrup
- 1 clove of Garlic - peeled
- ⅓ Cup Canola Oil
- 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.
*You can substitute olive oil for bacon grease if you would like, or if your bacon doesn’t give off a lot of grease when cooked.
*Vinaigrette will keep, covered in the refrigerator for up to 2 weeks. You will need to vigorously shake to re-emulsify before using.
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