Ingredients

Instructions

Maple-Mustard Vinaigrette

  1. Combine Ingredients: Combine all ingredients in a food processor or blender.
  2. Process: Run until smooth and emulsified.

The Bowl

  1. Roast the sweet potato: Heat the oven to 425°F. Toss the diced sweet potato with olive oil, smoked paprika, and salt. Spread in a single layer and roast for 20–25 minutes, flipping halfway, until tender with lightly crisp edges. Cool slightly.
  2. Prep the sprouts: Rinse and dry the Brussels sprouts, trim the ends, then shave thinly with a mandolin or sharp knife. Add to a large bowl.
  3. Build the bowl: Add chickpeas, roasted sweet potato, pecans, pumpkin seeds, and dried cranberries to the sprouts. Drizzle with the vinaigrette and toss until evenly coated.
  4. Serve: Divide into bowls and finish with an extra pinch of seeds or pecans for added crunch.

Plating & Garnishing

  • Base: Pile the dressed sprouts into shallow bowls to keep the texture airy.
  • Contrast: Scatter sweet potato cubes across the top for warm color blocks.
  • Finish: Add a light drizzle of vinaigrette and a final pinch of pumpkin seeds.

Tips & Optimization

  • Make-ahead: Roast the sweet potato and mix the vinaigrette up to 3 days in advance; keep the sprouts and dressing separate until serving.
  • Texture upgrade: Toast the pecans and pumpkin seeds for 3–4 minutes in a dry skillet to intensify aroma and crunch.