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!
Course: entree, Main Course, Side Dish, Vegetarian
2MediumSweet Potatoes– peeled, ends trimmed and spiralized
¾PoundBrussels Sprouts– trimmed and sliced
4StripsCenter Cut Bacon– diced
1/3heaping CupPecans– roughly chopped
½smallRed Onion– diced (about scant ½ cup)
1TBSFresh Thyme Leaves, plus more for garnish.
Kosher Salt and Ground Black Pepper, to taste
1TBSApple Cider Vinegar
1TBSGrainy Dijon Mustard
2TBSPure Maple Syrup
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.
*If you don’t have a spiralizer you can use a vegetable peeler instead to make long sweet potato strands. *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.*Nutritional Information includes vinaigrette.