Although I am not “vegan, ” I do enjoy incorporating many plant based and vegan inspired recipes into my diet. These dishes really pack a punch of wellness and make you feel GOOD. After this weekends AMAZING Superbowl (GO PATS!) and the crazy consumption of food and drink (HEY – we are human, we are allowed to give in the these tasty temptations from time to time!) I wanted to share a recipe for a delicious and nutritious vegan meal that can be enjoyed for lunch or dinner. A poor diet on Sunday does not have to set the tone for the week! Lets reset and get back on track:
Sweet Vegan Salad:
What you will need:
Preheat oven to 350.
Chop Sweet Potato and place on baking sheet and sprinkle generously with Cinnamon. Bake at 350 for about 20 minutes (flip halfway through) checking periodically. I use half of the sweet potato for the salad and save the other half for the next day!
Wash and place desired amount of arugula and organic blueberries into a bowl and set aside.
While sweet potatoes bake, pan fry brussel sprouts.
Line pan with olive oil ( enough to be used as dressing for the salad when pouring brussel sprouts over your bowl of arugula ) and allow to heat over medium heat until it begins to simmer. (Option to also add chopped garlic here until golden brown. I LOVE garlic but it might not be for you!) Cut 8 brussel sprouts into halves and add to the simmering olive oil. Let simmer for about 5 minutes on each side or until golden brown.
Once everything is complete add all content to a bowl including a bit of the olive oil from the pan for a dressing and enjoy!