This Brussels Sprout, Broccoli & Avocado Rice is a vibrant, nutrient-packed dish that’s as satisfying as it is wholesome. Crisp Brussels sprouts and tender broccoli florets mingle with creamy avocado and fluffy rice, creating a delightful mix of textures. The earthy flavors are brightened by a hint of citrus, making every bite refreshing and balanced. Ready in just [insert cooking time], it’s a quick yet impressive meal that’s perfect for busy weeknights or a light lunch.
Packed with vitamins and healthy fats, this dish is a feast for both your body and your taste buds. The creamy avocado adds richness, while the roasted veggies bring a satisfying crunch. It’s a versatile recipe that can be enjoyed warm or cold, making it ideal for meal prep. Whether you’re a veggie lover or just looking to add more greens to your diet, this dish is sure to become a favorite.
Ingredients for Brussels Sprout, Broccoli & Avocado Rice
- For the dressing:
- ¼ cup fish sauce or soy sauce (use soy sauce for a vegetarian option)
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 2 tablespoons rice wine vinegar
- 1 garlic clove, minced
- 1 tablespoon sugar (optional, for sweetness)
- 1 teaspoon sriracha (optional, for heat)
- For the salad:
- 2 cups brussels sprouts, sliced in half
- 1 cup sliced broccolini
- ¼ cup chopped scallions
- A bit of coconut oil, for the pan
- Sea salt and fresh black pepper, to taste
- 1 cup cooked black rice (or substitute with brown rice)
- ½ avocado, diced
- Handful of fresh mint leaves
- Handful of sliced almonds
- Handful of micro sprouts
- Sprinkle of sesame seeds
- Extra sriracha, for serving (optional)
- Extra lime slices, for serving
Step-by-Step Instructions
- Prepare the dressing: In a small bowl, whisk together the fish sauce (or soy sauce), orange juice, lime juice, rice wine vinegar, minced garlic, sugar (if using), and sriracha (if using). Set aside. (Tip: Taste the dressing, but remember it will mellow when mixed with the salad.)
- Cook the vegetables: Heat a large skillet over high heat. Add a few teaspoons of coconut oil. Once the oil sizzles, add the brussels sprouts, cut side down (as many as you can fit). Sprinkle with a pinch of salt and let them cook undisturbed for 2-3 minutes, or until the cut sides are golden brown. Flip them over, add the broccolini, and continue cooking until tender but still crisp, about 3-4 minutes. Toss in the scallions at the very end.
- Combine and cool: Transfer the cooked vegetables to a large plate and let them cool slightly. Toss them with a small amount of the dressing. Taste and adjust seasoning with salt and pepper if needed.
- Assemble the salad: In a large bowl, combine the brussels sprouts, broccolini, black rice, diced avocado, fresh mint, sliced almonds, micro sprouts, and sesame seeds. Toss gently with more dressing to taste.
- Serve: Plate the salad warm, garnished with extra lime slices and a drizzle of sriracha if desired. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the dressing in this recipe is already packed with flavor, you can switch things up by adding a drizzle of tahini sauce or a sprinkle of crumbled feta for a creamy twist. For a nutty crunch, try swapping almonds with toasted pine nuts or pumpkin seeds. If you’re feeling adventurous, a dollop of spicy chili crisp can add a fiery kick!
Make It Your Own: Recipe Variations
This recipe is super versatile! Swap black rice for quinoa or cauliflower rice for a lighter option. Not a fan of Brussels sprouts? Try roasted cauliflower or zucchini slices instead. For a protein boost, add grilled chicken, tofu, or shrimp to make it a complete meal.
Quick Tips for Busy Cooks
Save time by prepping the dressing and chopping the veggies ahead of time. Use pre-cooked rice or a rice cooker to cut down on cooking time. If you’re short on ingredients, skip the micro sprouts or swap mint for cilantro or basil—it’ll still taste amazing!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the rice and veggies in a skillet over medium heat, adding a splash of water to keep it moist. Keep the avocado and fresh herbs separate until serving to maintain their texture and flavor.
Equipment You’ll Love
A large skillet with a flat bottom is key for getting that perfect sear on the Brussels sprouts. If you don’t have one, a cast-iron pan works wonders too. A sharp chef’s knife will make chopping the veggies a breeze, and a small whisk is perfect for blending the dressing ingredients smoothly.
Brussels Sprout, Broccoli & Avocado Rice
Ingredients
For the dressing:
- ¼ cup fish sauce or soy sauce, to taste
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 2 tablespoons rice wine vinegar
- 1 clove garlic, minced
- 1 tablespoon sugar (optional)
- 1 teaspoon sriracha (optional)
For the salad:
- 2 cups brussels sprouts, sliced in half
- 1 cup sliced broccolini
- ¼ cup chopped scallions
- A bit of coconut oil, for the pan
- Sea salt and fresh black pepper
- 1 cup cooked black rice
- ½ avocado, diced
- Handful of fresh mint
- Handful of sliced almonds
- Handful of micro sprouts
- Sprinkle of sesame seeds
- Extra sriracha, for serving
- Extra lime slices, for serving
Instructions
- Whisk together dressing ingredients and set aside. (You can take a taste but remember that it might seem a little strong – it’ll become more tame once it’s on the brussels sprouts and everything else).
- Heat a large skillet over high heat. Add a few teaspoons of oil. When it starts to sizzle add the brussels sprouts, cut side down (or as many as you can get cut side down quickly), with a few pinches of salt. Don’t touch them for a few minutes until the cut-side starts to turn golden brown (turn one over to check).
- Once they have a good sear, flip them over, add the broccolini and continue cooking until tender, but not mushy. At the very end, toss in the scallions.
- Transfer the vegetables to a large plate, let them cool slightly, then toss with a bit of the dressing. Taste and adjust seasonings.
- Toss the brussels sprouts & broccolini with the black rice, sliced avocado, mint, almonds, sprouts, and sesame seeds. Taste & toss with more dressing.
- Serve warm with extra lime slices and more sriracha if you like.