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Roasted Brussels Sprouts and Sweet Potatoes with Quinoa

Aysegul Sanford
  • 45 minutes
  • Serves 4

INGREDIENTS

1 handful

Arugula

1 lb

Brussels sprouts

1 cup

Pomegranate arils

2

Sweet potatoes (approximately 3 cups), medium sized

2 tbsp

Balsamic vinegar

1/2 cup

Quinoa, cooked

1/2 tsp

Black pepper

1 tsp

Kosher salt

2 tbsp

Olive oil, extra virgin

2 tbsp

Olive oil

1/2 cup

Pumpkin seeds

1/4 cup

Orange juice, freshly squeezed