The combination of sweet potatoes and Brussels sprouts bathed in a flavorful thyme and olive oil dressing make this a deliciously healthy side that’s sure to get rave reviews.

This dish pairs well with almost any protein such as tofu, beef, fish or chicken and is gluten-free and vegan friendly.

Prep ahead

Looking for ways to reduce time in the kitchen and simplify healthy eating, especially throughout busy weeknights? You can chop your potatoes and sprouts beforehand and refrigerate them until you make this amazing dish (up to 3 days ahead).

Some ways to “reinvent” your leftovers:

• Crunchy sweet potatoes and Brussels sprouts quesadillas: Add leftovers to a tortilla. Top it with a small amount of cheese, protein of choice and a second tortilla. Grill it and top with avocado slices, salsa and a dollop of Greek yogurt.
• Buddha bowls: Served in a bowl (cold) with a small amount of wilted spinach, beans, avocado and leftover chicken, pork or baked tofu
• Topped with scrambled eggs: We’ll serve anything with scrambled eggs. It’s literally one of the BEST ways to mix and match leftovers!