Easy Healthy Recipes + Lunch/Dinner + Quick Healthy Meals + Side Dishes/Salads + Vegan

Dan’s Brussels Sprouts & Grain Bowl

07 November 2016

You guys know how much I love Brussels sprouts! So when Dan Churchill (check out his website here!) suggested this incredible Brussels Sprout bowl for a ’60 seconds with Jess’ video – I couldn’t say no!! Love the crunch of pepitas and hint of curry spice in this recipe – the perfect light lunch or side with dinner. Hope you enjoy it as much as we did!

Ingredients

Serves: 2 or 4, as a side

  • 2 cups Brussels sprouts
  • 1 1/2 cup cooked wholegrain (freekeh, quinoa or brown rice)
  • 1/2 cup pepitas
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • 1 tsp chilli flakes
  • sea salt

Dressing: 

  • 3 tbsp olive oil
  • 2 tbsp tamari sauce
  • 1 lemon, juiced
  • 5-6 mint leaves, torn

 

Method

  1. Finely shred Brussels sprouts and set aside.
  2. Heat olive oil in non-stick pan on medium.
  3. Add pepitas to pan and sauté until toasted (3-4 mins).
  4. Add shredded Brussels sprouts and continue to sauté until cooked (3-5 mins). Season generously with sea salt. Take off heat.
  5. Meanwhile, to make dressing; whisk together olive oil, tamari sauce, lemon juice, torn mint leaves and pinch of sea salt.
  6. Combine Brussels sprouts with cooked grain and sprinkle 1 tsp curry powder and 1 tsp chilli flakes.
  7. Drizzle over dressing and serve.

 

Follow me on Instagram to see the video for this recipe! 

 

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