Thank you for all of your wonderful comments on Lindsay’s post this morning. I can’t imagine having someone close to me go through something like that. Lindsay is definitely one strong woman, and I know we all have her and Chad in our thoughts and prayers. If you’d like to make a donation, here’s the link to Chad’s page.
Mmm! Mal and I had an especially delicious dinner last night!
Oooh, yes”¦ all of my favorites foods in one nutritious, delicious, and satisfying meal!
Sweet Potato, Chickpea, & Brussels Sprout Salad with Bacon
- 10 ounces frozen Brussels sprouts
- 2 cups roasted and diced sweet potatoes (approx. 2 medium sweet potatoes)
- 1 cup chickpeas
- 6 pieces of bacon
- 1 tsp garlic powder
- 2 tsp maple syrup
- 1/4 tsp sea salt
Place frozen Brussels sprouts in a microwave-safe dish and nuke for three minutes. (This recipe would also work with fresh, steamed Brussels sprouts.) Remove Brussels sprouts from microwave, allow them to cool off a little bit, and then cut them in half.
Cook bacon on medium-high heat in a large frying pan on the stovetop for 4-5 minutes. Flip each piece of bacon and then add the Brussels sprouts. Once bacon is finished cooking, remove it from the pan and continue to fry Brussels sprouts in the bacon grease. I recommend flipping all of the Brussels sprouts over onto their flat side, so they get a nice roast on them.
Once the Brussels sprouts are finished cooking, add them to a large mixing bowl with sweet potatoes, chickpeas, garlic powder, maple syrup, and sea salt. Then, break up the bacon using your fingers and add it to the bowl. Finally, mix everything together and enjoy!
Makes 2-3 servings (1 Mal-sized serving + 1 Tina sized-serving)
Yum! I am so happy with how this meal turned out. It’s pretty much all of my favorite foods in one dish, so how could I not like it, right? I loved how all of the different flavors came together, especially the salty + sweet combinations.
Question of the Day
Which food is your favorite: sweet potatoes, bacon, or Brussels sprouts?