Crispy Rice and Shredded Brussels Sprouts Bowl

Let me tell you, this vegan dish is a perfect option for a healthy lunch or dinner salad that’s both easy and simple to make. The roasted veggies, chickpeas, and brown rice are so crispy and flavorful, making it a great option for a quick and easy meal.

What I love most about this healthy recipe is that it’s super easy to make and perfect for meal prep too. You can just prepare it in advance and store it in the refrigerator for up to four days, making it a great option for a simple and quick lunch.

Plus, this dish is high in fiber and plant-based protein, making it a great option for those of us who want to stay healthy while enjoying a yummy meal. And let’s not forget the pecans and sun-dried tomatoes that add a great crunch to the salad.

Overall, I highly recommend this vegan recipe if you’re looking for a tasty, filling, and nutritious meal that’s easy to make. Trust me, you won’t regret trying it!

Crispy Rice & Shredded Brussels Sprouts Bowl

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This vegan dish is a healthy and easy-to-make option for a delicious lunch or dinner salad. With roasted veggies, chickpeas, and crispy brown rice, it's packed with flavor and perfect for meal prep.

Prep 15 minutes mins

Cook 40 minutes mins

Total 55 minutes mins

Equipment

• Measuring Cups and Spoons (Gold)

Servings 3

Ingredients

• ▢ 3 carrots - diced
• ▢ 3 cups (264 g) Brussels sprouts - shredded; 15 sprouts
• ▢ 1 cup (195 g) cooked brown rice
• ▢ 1 ½ cups (246 g) cooked chickpeas
• ▢ 1 tsp ground cumin
• ▢ 1 tsp ground cinnamon
• ▢ 1 tsp garlic powder
• ▢ 1 tsp ground turmeric
• ▢ 2 tbsp olive oil
• ▢ 2 sun-dried tomatoes - finely sliced
• ▢ ½ apple - diced
• ▢ 1 cucumber - diced
• ▢ 1 shallot - sliced
• ▢ ¼ cup (24.75 g) pecan
• ▢ salt and pepper - to taste

Lemon dressing

• ▢ 1 tbsp whole-grain mustard
• ▢ 1 lemon juice and zest - 4 tbsp
• ▢ 1 tbsp olive oil
• ▢ ¼ cup (11.75 g) fresh dill - finely chopped
• ▢ 1 tbsp maple syrup
• ▢ 1 tbsp baby capers

Instructions

• Preheat the oven to 400°F (200°C).
• Combine the EVOO, turmeric, cumin, cinnamon, and garlic powder. Divide between the carrots, Brussels sprouts, chickpeas, and rice.
• Bake the carrots and chickpeas for 25 minutes.
• Bake the rice and Brussels sprouts for 15 minutes.
• Combine all the dressing ingredients.
• In a large bowl, combine the Brussels sprouts, carrots, chickpeas, crispy rice, sun-dried tomatoes, apple, cucumber, shallot, pecan, and dressing. Adjust salt & pepper to taste. Enjoy!

Video

Nutrition Information

Per Serving/Portion

Calories: 791 kcalCarbohydrates: 105 gProtein: 22 gFat: 35 gSodium: 348 mgFiber: 22 gVitamin A: 833 IUVitamin C: 122 mgCalcium: 216 mgIron: 9 mg

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