Recipe: Japanese Sweet Potatoes and Brussel Sprouts


I’m always looking for low-carb and gluten-free alternatives to replace high-carb meals and snacks. While I love rice or pasta, I often feel bloated afterwards and am hungry within an hour. Hence, tasty substitutes are welcomed. Here is an easy nutritious and delicious recipe that is great with and egg for breakfast or as an option to a dinner salad (I add grilled chicken). And yes I love shopping at Good Eggs for the freshest ingredients, curated food finds and dinner kits.


1 lb. Japanese sweet potatoes (I use these from A.V. Thomas Produce)
1 lb. brussel sprouts (I use these from Rodoni Farms)
1-2 sliced green onions (optional)
Salt and pepper to taste
Olive oil or ghee

Cut the brussel sprouts and sweet potatoes into halves or quarters. Use a food processor with shred blade attached or grate to shred the ingredients. I start with half of each ingredient and store the rest in food containers. Keep raw shredded sweet potatoes and brussel sprouts in fridge for up to three days.

Heat about 2 tablespoons of olive oil or ghee in a pan (cast iron works well), over medium heat. Add sweet potatoes first and cook for about 4-5 minutes. Then add brussel sprouts and cook for about 5 minutes (longer if you want it more browned). Stir frequently, with spatula or wooden spoon, to avoid burning but you definitely want some crispy brown bits from the sweet potatoes. I add salt, pepper and thinly sliced green onions (mild onion flavor to offset sweet) towards the end.

Mix it up a bit and add chopped bacon and your favorite veggies. With the crispy sweet potatoes shreds, it’s almost like a fried rice in texture. There are lots of ways to use this nutritious recipe in your daily cooking.

One of my favorite ways to have this dish is with a poached egg… because I LOVE eggs.

Here’s the best fool-proof poached egg recipe with the best eggs:
Bring about 4 cups of water to a boil in a small saucepan. Lower the heat to a bare simmer and add 1 tablespoon of apple cider vinegar. Crack an egg into a small cup or ramekin and, holding the cup just above the surface of the water, carefully pour the egg into the water. Cook egg until the white has cooked through but the yolk is still runny, 2-3 minutes. With a slotted spoon, transfer the egg to a paper-towel lined plate until ready to serve.

Live in the Bay Area? Leave a comment and try $20 off a Good Eggs delivery. What I love: there are some food items and kits that you will only fine here, including organic Coastal Hill Farm Eggs, and they offer same day delivery. It’s such a convenience when I’m in a pinch!

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