Combine Nonfat Plain Greek Yogurt (1 cup), Dijon Mustard (2 Tbsp), Maple Syrup (2 Tbsp), Salt (to taste), Ground Black Pepper (to taste), and Olive Oil (as needed) until desired consistency and set aside.
Wrap Potatoes (2 cups) in a towel and squeeze to remove as much moisture as possible. Combine potatoes with Brussels Sprouts (2 cups), Leeks (1 cup), juice of the Lemon (1/2), Salt (1 tsp) and Ground Black Pepper (1/4 tsp).
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