Brussels Sprout, Broccoli & Avocado Rice
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.
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.
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