Skip to main content
Okonomiyaki-Style Brussels Sprouts with Black Quinoa & Citrus Mayo
2 or 4 Serving Dinner

Okonomiyaki-Style Brussels Sprouts

with Black Quinoa & Citrus Mayo

Tags: Nut-Free, Chef's Choice, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
600
FAT
24g
CARBOHYDRATES
90g
PROTEIN
15g

View Full Nutrition Label


Get Recipes Delivered

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
  18. Directions for 4 servings indicated in parentheses.
Allergens: soy, wheat
Tools: Large oven safe skillet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
600
FAT
24g
CARBOHYDRATES
90g
PROTEIN
15g

View Full Nutrition Label


Get Recipes Delivered

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(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.

2
Cook the quinoa

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.

3
Make the citrus mayo

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.

4
Start the Brussels sprouts

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.

5
Make the sauce

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.

6
Serve

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.)

SIMILAR RECIPES