I kind of have a weakness for cookbooks. I could spend hours flipping through them and most weekend mornings you can find me with a cup of coffee and a stack of my favorites. My collection has grown quite a bit over the past few years and most recently I picked up a copy of the new Love and Lemons cookbook . I’m kind of obsessed…it’s filled with creative, plant-based recipes and absolutely beautiful photos. This Brussels sprouts recipe caught my eye right away and I knew it would become one of my new favorite recipes!
Roasted Brussels sprouts are a staple in our household, but I don’t think I would have put this combination together myself. The sweetness of the coconut rice is balanced nicely by the spicy Thai-inspired sauce and creamy avocado. I made a few substitutions including using brown rice instead of white rice which adds some extra fiber. The original recipe called for basil and mint, however I happened to have fresh cilantro at home so I used that instead.
This recipe is easy to prepare and makes a great lunch or dinner. It has quickly become one of our go-to weeknight meals and I’m sure you will love it too!
- 1 cup brown jasmine rice, rinsed
- 1¼ cups canned light coconut milk
- 2 cups water
- 1 pound Brussels sprouts, halved
- 2 Tablespoons olive oil
- Pinch of salt and freshly ground black pepper
- ¼ cup green onions, chopped
- ¼ cup fresh cilantro, chopped
- 1 small avocado, diced
- sriracha, for serving
- 1 Tablespoon tamari or soy sauce
- 2 garlic cloves, minced
- Juice of one lime
- 2 teaspoons rice vinegar
- 1 Tablespoon sugar
- 2 Tablespoons water
- ½ teaspoon red pepper flakes
- Start by preparing the Brussels sprouts. Preheat oven to 375 degrees. Place halved Brussels sprouts on a baking sheet and drizzle with olive oil. Top with salt and pepper. Roast for about 30 minutes, or until Brussels sprouts are tender and crispy. Remove from the oven and set aside until you are ready to assemble the bowls.
- Meanwhile, cook the rice. Combine coconut milk and 2 cups of water in a medium pot. Bring to a boil over medium-high heat, add the rice, stir, and reduce to a simmer. Cook uncovered for 30 minutes, then strain off any excess liquid and return rice to the pot. Cover the pot and let the rice rest for 10 minutes, then fluff with a fork and cover again to keep warm.
- Now make the sauce. In a small bowl, whisk together the tamari, garlic, lime juice, vinegar, sugar, water and red pepper flakes.
- Once the Brussels sprouts, rice and sauce are prepared, divide the rice into bowls. Top with Brussels sprouts, sauce, green onions, cilantro, and avocado. Serve with sriracha.
*As Jeanine suggests in the cookbook, you can change up the recipe with other vegetables such as asparagus, broccoli, mushrooms, red bell peppers or butternut squash