Wednesday, May 22, 2013

Southwest Brussels Sprouts & Avocado Pasta

Reasons I love this meal ... 

1) It is a crowd pleaser. My best friend Emily and my sister have now both requested I blog on this meal. Making this my third request.
2) It is filling and can be entirely prepared with vegetables. 
3) The avocado pasta serves as a healthy alternative to a cream sauce. 
4) ... But if you want to be bad, the avocado pasta tastes good topped with cheese and turkey bacon or crisp prosciutto. 
5) These are not your mama's flavorless brussels sprouts. 

Photos by Emily Slack.

For the Brussels Sprouts … 

1 standard, fresh bag Brussels Sprouts, halved
1 Sweet Potato
Garlic, 2T minced
1 Red Pepper
3 bunches Green Onions
Cilantro (as an optional topping)
Jar of Jalapenos (not going to use to whole jar, but will need the juice)
1 can black beans
Tony’s (Red Pepper)
Garlic Powder
Italian Seasoning
Lemon Juice
Lime Juice
Olive Oil

Preheat oven to 425.
Chop sweet potato and half brussels sprouts. Place on cooking sheet and coat in olive oil.
Add a generous amount of cumin, salt, pepper and red pepper.  Add a dash of garlic powder and Italian seasoning.  
Now generously throw on the juices … A couple tablespoons lemon and about three lime.  About 3 tsp jalapeno juice and about 12-15 jalapeno slices.
Mix all of this together on the pan, spreading juices and spices.
Place in oven for 20 minutes and add what has been cooking on the stove-top, roast for about 10 more minutes until veggies have cooked through.

What has been on the stove-top …
Brown sliced red pepper on stove-top. Then allow it to simmer with chopped green onions and minced garlic.
Heat can of black beans in a separated pan for 8 minutes, I like to season with red pepper. 

So to recap … After 20 minutes, blend oven and stove-top mix.  Add more of the aforementioned seasonings to taste and allow to bake for 10 more minutes.

For the Avocado Pasta …

1.5 – 2 Avocados
Tony’s (Red Pepper)
Garlic Powder
Italian Seasoning
1T Lemon Juice
2T Lime Juice
Whole wheat spaghetti or spaghetti squash

Make guacamole …
Mash avocado and blend in the above seasonings and juices to taste in an oversized bowl.
Cook pasta or spaghetti squash (though I used spaghetti in this photo, I prefer to make this a 100 percent vegetable meal).
While the spaghetti is still warm (after being drained), mix it in with the guacamole until pasta is covered in a cream-like sauce. 

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