Let’s Eat! Sweet Potato, Brussel Sprouts, Pomegranate Bowl


Tonight, I made a healthy, fresh dinner in 36 minutes. No, not a typo. Here’s the thing, I love to cook, but I hate spending all day in the kitchen. Ain’t nobody got time for that! I found this recipe on Inspiralized, so I had to share it. I made this last night and liked it so much, I made it again tonight!


  • 1 medium sweet potato, peeled
  • 2 cups of brussel sprouts, peeled and halved (to save time, buy them pre-peeled and sliced)
  • 1 cup of broccoli, chopped
  • 1/2 cup of pomegranate kernels
  • 1 tablespoon avocado oil
  • 2 boneless, skinless chicken breasts, cooked (I used chicken I already had cooked)


  • 2 tablespoons champagne vinegar
  • 1 tablespoon avocado oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon garlic powder
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame seeds


  1. Preheat your oven to 350 degrees.
  2. Pat chicken dry. Brush with avocado oil and season with salt and pepper.
  3. Put chicken in a 9×13 casserole dish and roast in the oven 30-45 minutes, or until cooked through.
  4. Peel and halve your brussel sprouts and chop up your broccoli. Toss with avocado oil, salt, and pepper. Lay evenly on a baking sheet. Roast in the oven with the chicken (I would put it on the bottom rack) for about 20 minutes.
  5. Spiralize sweet potato (if you have one). If you don’t, grating with a cheese grater works too.
  6. Add 1 tablespoon of avocado oil to a non-stick skillet on medium heat. Add sweet potato and cook through, about 5-7 minutes.
  7. Once cooked through, separate into two bowls.
  8. Add the roasted brussel sprouts and broccoli to the bowls, once they are cooked to your liking. Add 2 oz of the roasted chicken.
  9. Slice your pomegranate open and remove the kernels. Put 1/4 cup of kernels on each dish.
  10. Mix all of the wet ingredients together to form the sauce. (I only needed 1 tablespoon per bowl, but you may like more)

Hope you enjoy as much as I did!

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