Okonomiyaki-Style Brussels Sprouts with Black Quinoa & Citrus Mayo

Okonomiyaki-Style Brussels Sprouts

with Black Quinoa & Citrus Mayo

dinner

BBQ Sauce Vegan Mayo Root Vegetables Quinoa Lime Jalapeño Hearty Vegetables Fruit Cilantro Brussels Sprouts Agave Grain Bowl Dinner Japanese Nut-Free Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
610
FAT
25g
CARBOHYDRATES
91g
PROTEIN
15g

MAIN INGREDIENTS

  1. 1 garlic clove
  2. 1 oz fresh ginger
  3. 10 oz Brussels sprouts
  4. 1 lime
  5. 3 radishes
  6. 2 tsp agave
  7. ¾ cup black quinoa
  8. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  9. ¼ cup Bali BBQ sauce
  10. 2 tsp Sriracha
  11. ¼ oz fresh cilantro
  12. 1 tbsp tuxedo sesame seeds
  13. 1 jalapeño
  14. 2 tbsp + 1 tsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large oven safe skillet

INSTRUCTIONS

1
Prepare the vegetables

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

2
Cook the quinoa

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.

3
Make the citrus mayo

Add lime zest, 1 tsp lime juice, Vegenaise, and a pinch of salt to a small bowl and stir the citrus mayo.

4
Start the Brussels sprouts

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.

5
Make the sauce

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.

6
Serve

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.)