Nutrition Facts

Serving Size 263 g

(Approx. 4 Servings)

Amount Per Serving

Calories	290	Calories From Fat	90

% Daily Value*

Total Fat 10 g	15%

Saturated Fat 1.5 g	8%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 270 mg	270%

Total Carbohydrate 42 g	14%

Dietary Fiber 6 g	24%

Sugars 10 g

Protein	10 g

Vitamin A 80%	•	Iron 20%

Vitamin C 120%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Balsamic Brussels Buddha Bowl

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Serves

4 People

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Ingredients

Recipe makes 4 Servings

10 Oz Brussels sprouts

1 cup(s) red onion, cut into wedges

10 1/2 Oz package H-E-B Sweet Potato Spirals (10.7 Oz)

2 1/2 Tbsp olive oil, divided use

1 Tsp garlic powder, divided use

8 4/5 Oz Central Market Microwavable Barley and Lentils

3 Tbsp Central Market 4 Leaf Aged Balsamic Vinegar

1 Tsp Dijon mustard

1 Tbsp maple syrup

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Instructions

Preheat oven to 400ºF.

In a large bowl, toss Brussels sprouts and red onions together with 1 tablespoon of olive oil and half of the garlic powder. Place in oven and roast for 15 minutes until well browned and lightly crisped.

Heat 1/2 tablespoon of oil in a large skillet over medium heat. Add in spirals and garlic powder, cook for several minutes until soften, then remove from heat. Set aside.

In a small bowl, combine the remaining oil, Dijon, maple syrup, and balsamic vinegar.

To build bowl, place 1/4 barley and lentils on the bottom of bowl, top with sautéed spirals then Brussels sprouts and onions. Repeat for other 4 bowls and drizzle each with balsamic maple mixture. Serve immediately.