Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Yield: 2-3 servings


Roasted Sweet Potatoes

2 cups diced sweet potatoes

1/4 tsp cumin

1/4 paprika

1/8 tsp cinnamon

1/4 salt

Cracked pepper, to taste


Almond Butter Dressing

1/4 cup almond butter

1/4 cup filtered water

1 tbsp maple syrup

1 tbsp white balsamic vinegar

1 tbsp + 1 tsp dijon mustard

1-2 tsp sriracha


Other Ingredients

10-15 brussel sprouts, halved

1 tsp olive oil

Salt, to taste

Pepper, to taste

3 cups arugula

1/3 cup pomegranate arils

1 box Simple Mills Sundried Tomatoes and Basil Crackers



PREHEAT oven to 400ºF and line baking sheet with parchment paper.

ADD sweet potatoes to the parchment-lined baking sheet. Season and bake for 20 minutes.

WHISK all dressing ingredients together in a bowl. Taste and adjust seasonings. Set aside.

REMOVE sweet potatoes from the oven. Transfer to a bowl.

ADD halved Brussel sprouts to the baking dish, season with olive oil, salt and pepper.

RETURN to the oven and broil for 10 minutes.

ADD sweet potatoes, Brussel sprouts and arugula to a serving bowl or arrange on serving plates.

TOP with pomegranate arils and a generous drizzle of the almond butter dressing.

SERVE with Simple Mills Sundried Tomatoes and Basil Crackers.