Stuffed portobello mushrooms, roasted Brussels Sprouts with pom seeds and sliced sweet potatoes

Put it all together and we have an amazing Vegan feast! (Non-Vegan approved too!) Add pom seeds to everything (including water, because why not!?) and you are set for a great Holiday meal. Sliced sweet potatoes tossed in paprika and cinnamon, Brussels sprouts in garlic and pom seeds and stuffed Portobello mushrooms with quinoa, green onions, cilantro and pom seeds. YUM!

What you need: *for 6 people
Sweet potatoes:
5 pound bag of sweet potatoes, peeled and sliced like frys:
1 tbl papryka
1 tbl cinnamon
Brussel Sprouts:
2 bags of Brussels Sprouts, washed and cut
1 tsp olive oil
1/2 cup pom seeds
1 tbl chopped and diced garlic
Portobello Mushrooms:
6 cups quinoa, prepared
2 green onions, diced
1 handful of cilantro
1 cup of pine nuts
1/2 cup of pom seeds
1/2 fresh squeezed lemon

Get Makin’:

Start with the Sweet Potatoes since they take the longest to cook. Peel potatoes and then slice like frys. Place on a baking sheet and sprinkle papryka and cinnamon. Place in oven for 40 minutes or until golden.

Brussels Sprouts:
Slice off ends and peel extra layers off. Place peeled Brussels sprouts on a baking sheet and mix Healthandus seasoning all over and olive oil, mixing with your hands.  Place in over for 15 minutes.

After placing Brussels in the over, its time to start the Mushrooms! Cook the quinoa as instructed. Wipe off top of mushrooms with a damp paper towel and pull out stems. Place them on  a baking sheet and sprinkle with pepper and olive oil.  Cook for 8 minutes. While cooking, dice the green onions and cilantro add to pine nuts and pom seeds bowl and set aside. 20131230-085126.jpg

Pull out the Brussels Sprouts and place in a bowl for serving, adding pom seeds.


Place quinoa on top of cooked mushrooms, adding cilantro, pine nuts, green onions, pom seeds and topping with a fresh squeezed lemon.20131230-084956.jpg




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