Brussel Sprouts, Sweet Potato and Cereal Bowl
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Portions:
20Preparation Time:
Cooking Time:
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Ingredients
2 bags (4 kg)
Arctic Gardens Brussels-Style Blend
1 bag (2kg)
Arctic Gardens Rustic Grain Blend
*
7,5 litres (30 cups or 20-25 leaves without the stem) thinly chopped
kale
625 mL (2 ½ cups) salted pumpkin seeds
625 mL (2 ½ cups) dried cranberries or raisins
Dressing
625 mL (2 ½ cups) olive oil
300 mL (1 ¼ cups) apple cider vinegar
150 mL (2/3 cups) sugar
60 mL (1/4 cup) Dijon mustard
Salt and pepper
* If you don't have the Arctic Gardens Rustic Grain Blend remple by 10 cups of cooked Quinoa
Preparation
1. Preheat the oven to 425°F (210°C).
2. Make the vinaigrette: mix all vinaigrette ingredients together and whisk well to dissolve the sugar. Set aside.
3. On lightly oiled baking sheets, spread the Seasoned Brussel blend in a single layer. Bake for 25 minutes at 425°F (210°C)* until the vegetables are heated through and roasted. Turn over halfway through cooking time.
4. Preheat combi oven to 300°F (150°C) /100% humidity under grilled mode. Pour the Rustic grain blend into an unperforated, pre-oiled baking tray. The product layer in the baking tray should be 1to 2 inches max . Cook for 7-10 min, stir halfway through cooking. Cool and set aside.
5. In a large bowl, toss the kale, Rustic grain blend, roasted vegetables, sunflower seeds and cranberries with the vinaigrette.
6. Serve as is or with chicken or goat cheese if desired.
* If you choose to use a combi oven for the vegetables, adjust the cooking time accordingly, on average 10 to 15 minutes less.