Okonomiyaki-Style Brussels Sprouts

Preheat the oven to 400°F. Peel and mince the garlic and ginger. Trim and halve the Brussels sprouts. Zest and juice the lime(s). Peel and thinly slice the radishes. Add just 2 tsp (4 tsp) lime juice, sliced radishes, just ½ tsp (1 tsp) agave, and a pinch of salt to a small bowl, and set aside to marinate.

Add black quinoa, 1¼ cups (2½ 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, just 1 tsp (2 tsp) lime juice, Vegenaise, and a pinch of salt to a small bowl and stir the citrus mayo.

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

Divide the quinoa between bowls and top with Okonomiyaki-style Brussels sprouts and marinated radishes. Drizzle with citrus aioli and Sriracha. Sprinkle with cilantro sprigs and 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.)