This post is sponsored by Califia Farms, maker of delicious non-dairy milks, creamers, yogurts, and coffee drinks. I used Califia Farms Oatmilk to make this Sweet Potato & Brussels Sprouts Gratin. The oat milk keeps the gratin creamy without cheese or heavy cream. With just three simple ingredients and no gums or stabilizers, Califia Farms Oatmilk is my favorite choice for this dish.
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I’m excited to share one of my go-to recipes: Sweet Potato & Brussels Sprouts Gratin. It’s simple, nourishing, and comforting. This one-pan meal is easy to prepare and perfect for weekly meal prep. Aside from a small bowl used for the crumb topping, everything cooks in a single baking dish. It reheats well and freezes beautifully, so it’s ideal for batch cooking.
Becoming a parent gave me a whole new appreciation for quick, reliable meals. Between long days, interrupted sleep, and endless to-dos, meal prep is the difference between reaching for takeout and enjoying a homemade, healthy dinner. I aim to prep at least once a week so I can grab a ready-to-eat meal and get on with the day.
These days I favor one-pan recipes because they’re fast to assemble and minimize cleanup. You can throw everything together, let it bake, and spend your time doing something else—exactly what a busy parent needs.
Save this recipe for your meal prep day!
This week’s meal prep plan features three flavorful one-pan meals, including this sweet potato & brussels sprouts gratin. Make them on your prep day and pair with staples like brown rice, lentils, and a simple salad dressing—either homemade or store-bought for convenience. Each dish serves about four; double or triple the recipes to freeze extras for later.
Below is the recipe card for the gratin with ingredients and step-by-step instructions.
Sweet Potato & Brussels Sprouts Gratin
Ingredients
- 1 lb brussels sprouts, thinly sliced
- 1 large sweet potato, thinly sliced (peeling optional)
- 1/2 cup Califia Farms unsweetened oat milk
- 1 cup vegetable broth
- 1 1/2 tbsp dijon mustard
- 2 tbsp nutritional yeast
- 1 tsp dark maple syrup
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 cup panko bread crumbs or homemade bread crumbs
- 3/4 cup finely chopped walnuts or pecans
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Place the sliced brussels sprouts and sweet potato in a baking dish, arranging them evenly.
- In a mixing bowl, whisk together the oat milk, vegetable broth, dijon mustard, nutritional yeast, maple syrup, salt, and pepper until smooth.
- Pour the mixture over the vegetables, ensuring they are evenly coated.
- In another bowl, combine the panko bread crumbs, chopped nuts, minced garlic, olive oil, and 1 tsp sea salt. Mix thoroughly to form the topping.
- Sprinkle the breadcrumb mixture over the vegetables and spread it into an even layer.
- Bake for 40 minutes, rotating the dish halfway through for even browning. The vegetables should be tender and the topping golden.
