Skip to main content
Okonomiyaki-Style Brussels Sprouts with Brown Rice & Citrus Mayo
Back to previous page
2 or 4 Serving Dinner

Okonomiyaki-Style Brussels Sprouts

with Brown Rice & Citrus Mayo

Tags: <600 Calories Nut-Free Chef's Choice Less Prep High Fiber
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
560
FAT
26g
CARBOHYDRATES
75g
PROTEIN
11g

Get Recipes Delivered

INGREDIENTS

  1. 10 oz Brussels sprouts, trimmed and halved
  2. 1 lime, zested and juiced (divided)
  3. 1 tbsp turbinado sugar
  4. 3 radishes, trimmed
  5. 1/4 cup vegan mayo
  6. 8.8 oz pre-cooked brown rice
  7. 1 garlic clove, peeled and grated
  8. 1 oz ginger, peeled and grated
  9. ¼ cup Bali BBQ sauce
  10. 4 tsp Sriracha
  11. 0.25 oz cilantro, leaves picked
  12. 1 tbsp tuxedo sesame seeds
  13. 1 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, soy, wheat
Tools: Large oven-proof skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
560
FAT
26g
CARBOHYDRATES
75g
PROTEIN
11g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the Brussels sprouts

Preheat oven to 450°F. Heat 1 tbsp vegetable oil in a large oven-proof skillet over high heat. Add Brussels sprouts and a pinch of salt. Cook, undisturbed, until sprouts are well browned on one side, 2 to 3 minutes. Transfer skillet to the oven and cook until sprouts are fork-tender, 10 to 12 minutes. Keep the oven on for step 4. (4-serving meal: use 2 tbsp vegetable oil).

2
Make the marinated radishes

Add just 2 tsp lime juice, sugar, radishes, and 2 tsp vegetable oil to a small bowl. Stir to combine and set aside. (4-serving meal: use 4 tsp lime juice, 4 tsp vegetable oil).

3
Make the citrus mayo and cook the rice

Add lime zest, remaining lime juice, mayo, and a pinch of salt to a bowl and stir to combine. Make a small tear at the top of the brown rice bag and microwave bag for 1 minute.

4
Make the sauce and finish the Brussels sprouts

Add garlic, ginger, and Bali BBQ sauce to a small bowl and whisk to combine. Add BBQ sauce mixture to the Brussels sprouts and return to the oven until the sprouts are crispy, 1 to 2 minutes.

5
Serve

Divide rice between bowls and top with okonomiyaki-style Brussels sprouts and marinated radishes. Drizzle with citrus mayo and Sriracha. Sprinkle with cilantro and sesame seeds. いただきます!

SIMILAR RECIPES

signed-out