Okonomiyaki-Style Brussels Sprouts
with Brown Rice & Citrus Mayo
INGREDIENTS
- 10 oz Brussels sprouts, trimmed and halved
- 1 lime, zested and juiced (divided)
- 1 tbsp turbinado sugar
- 3 radishes, trimmed
- 1/4 cup vegan mayo
- 8.8 oz pre-cooked brown rice
- 1 garlic clove, peeled and grated
- 1 oz ginger, peeled and grated
- ΒΌ cup Bali BBQ sauce
- 4 tsp Sriracha
- 0.25 oz cilantro, leaves picked
- 1 tbsp tuxedo sesame seeds
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 450Β°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).
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).
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.
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.
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. γγγ γγΎγ!
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