Okonomiyaki-Style Brussels Sprouts
with Black Quinoa & Citrus Mayo
- 1 garlic clove
- 1 oz fresh ginger
- 10 oz Brussels sprouts
- 1 lime
- 3 radishes
- 2 tsp agave
- ¾ cup black quinoa
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- ¼ cup Bali BBQ sauce
- 2 tsp Sriracha
- ¼ oz fresh cilantro
- 1 tbsp tuxedo sesame seeds
- 1 jalapeño
- 2 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large oven safe skillet
Preheat the oven to 400°F. Peel and mince the garlic and ginger. Trim and halve the Brussels sprouts. Zest and juice the lime. Peel and thinly slice the radishes. Add just 2 tsp lime juice, sliced radishes, just ½ tsp agave, and a pinch of salt to a small bow
Add the black quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 18 to 20 minutes.
Add lime zest, 1 tsp lime juice, Vegenaise, and a pinch of salt to a small bowl and stir the citrus mayo.
Heat 1 tbsp olive oil in a cast iron skillet (or other oven-safe skillet) over high heat. Add halved Brussels sprouts and a pinch of salt. Cook until sprouts are well browned on one side, 2 to 3 minutes, and transfer skillet to the oven. Cook until sprouts are fork-tender, 10 to 12 minutes.
Add minced garlic, minced ginger, remaining agave, and Bali BBQ sauce to small bowl, and whisk the sauce. Add sauce to the Brussels sprouts and bake in the oven until crispy, 1 to 2 minutes.
Divide the cooked black quinoa between bowls and top with Okonomiyaki style Brussels sprouts. Drizzle with citrus aioli and Sriracha. Sprinkle with cilantro sprigs and tuxedo sesame seeds. Thinly slice the jalapeño and add a few slices to the bowls if you prefer. Itadakimasu! (In Japan, this is often said before a meal to express thanks to whomever prepared the food.)