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Sticky Brussels sprouts with rice & avocado
Sticky Brussels sprouts with rice & avocado
899kcal Per person
25g Protein
96g Carbs
46g Fat
22g Fiber
Ingredients
- 6 ounces Brussels sprouts (frozen) (168 g)
- 1 tablespoon olive oil (15 ml)
- 3 ounces brown rice (84 g)
- 1 carrot
- ½ avocado
- 1 scallion
- 1 clove garlic (5 g)
- 1 ounce pumpkin seeds (28 g)
- 1 tablespoon honey (20 g)
- 1 teaspoon Sriracha sauce (5 ml)
- 1 tablespoon soy sauce (15 ml)
- 1 handful spinach (25 g)
- ½ tablespoon vinegar (8 ml)
Preparing this recipe
- Preheat the oven to 400°F (200°C).
- Halve the Brussels sprouts, place them in a bowl and toss with oil, salt and pepper. Place the Brussels sprouts cut side down on the baking sheet and roast for 15 minutes until golden brown and crispy.
- Cook the rice according to the package instructions. Set aside.
- Slice the carrot into thin strips, cut the avocado into slices, chop the scallion and mince the garlic.
- Toast the pumpkin seeds in a dry pan over low heat and set aside.
- In a small bowl, mix honey, Sriracha, soy sauce and garlic for the sauce and set aside.
- Remove the Brussels sprouts from the oven and return them to the bowl. Add half of the sauce and mix well to coat all the Brussels sprouts. Place the Brussels sprouts back in the oven for another 5 minutes to caramelize the sauce.
- Spoon the rice into a serving bowl, add a handful of spinach to one side of the bowl and arrange the Brussels sprouts, carrot, and avocado neatly beside each other in the bowl.
- Stir the vinegar into the remaining sauce, then drizzle it over the bowl. Garnish with pumpkin seeds and the scallion.
Requisites:
- Baking sheet lined with parchment paper
Tip van FitChef
1. Replace the pumpkin seeds with sesame seeds.
2. Serve with a lime wedge.
