Updated: Mar 27
Its Brussels Sprouts Season. I am thrilled. :)
Wanna know a funny story. When my boyfriend and I first started dating he told me he hated Brussels sprouts and never wanted to eat them. I told him everyone in their right mind loves Brussels and he probably just hasn't had them prepared correctly. Turns out I was right. Now that man requests them! Here is an easy, delicious banging Brussels salad.
2 coconut oil
1.5-2 lbs shaved Brussels Sprouts
salt and pepper to taste
1-2 tsp onion powder
1-2 tsp garlic powder
1 cup corn fresh off the cobb preferred, if in season, otherwise frozen
2 cups roasted bite-size cubed sweet potatoes
1 cup coconut bacon (store-bought or homemade)
3/4 cup toasted walnut oil
1/4 red wine vinegar
2 tbsp maple syrup
2 tbsp Dijon Mustard
2 Garlic cloves
salt & pepper to taste
For the salad, heat the coconut oil in a large cast iron skillet over medium heat. Once hot add in the Brussels Sprouts. Cook for 2-3 minutes, stirring often. Season with salt, pepper, garlic powder and onion powder. Mix well and cook for another 10-15 minutes until the Sprouts are softened and cooked through. Transfer to a large mixing bowl.
Add the corn, roasted sweet potatoes, coconut bacon and the dressing to the bowl, then mix well. Garnish with toasted walnuts and more coconut bacon.
ALSO, if you have been loving my recipes then you I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for order.