INGREDIENTS
1 cup (250 mL) jasmine rice
1¼ cups (300 mL) canned light coconut milk
2 teaspoons (10 mL) coconut oil
2 cups (500 mL) brussels sprouts, sliced in half
Pinch of sea salt
¼ cup (60 mL) chopped scallions
¼ cup (60 mL) torn basil
¼ cup (60 mL) torn mint
1 small avocado, pitted and diced
1 tablespoon (15 mL) sesame seeds
Sriracha
Lime slices, for serving
SAUCE
1 tablespoon (15 mL) tamari
2 small garlic cloves, minced
2 teaspoons (10 mL) fresh lime juice
2 teaspoons (10 mL) rice vinegar
1 tablespoon (15 mL) cane sugar
2 tablespoons (30 mL) water
2 Thai chilies, diced, or ½ teaspoon (2 mL) red pepper flakes
DIRECTIONS
Cook the rice according to the instructions here, using coconut milk instead of water. Alternatively, cook the rice in a rice cooker according to the manufacturer’s directions for white rice, but use coconut milk in place of water. Fluff with a fork and keep warm.
Make the sauce: In a small bowl, whisk together the tamari, minced garlic, lime juice, rice vinegar, sugar, water, and chilies. Set aside.
Heat the coconut oil in a large skillet over medium-high heat. Add the brussels sprouts, cut side down, along with the salt. Let them sear until the cut side becomes golden brown, 2 to 3 minutes. Toss and continue cooking for an additional 7 to 10 minutes, or until tender.
Add the scallions during the last 2 minutes of cooking. Remove from the heat.
Serve the rice in bowls with the brussels sprouts, sauce, basil, mint, avocado, and sesame seeds. Serve with sriracha and lime slices on the side.
TIP:
Asparagus, broccoli, shiitake mushrooms, red bell peppers, and roasted butternut squash are all delicious in here as well.
SERVES: 4
VEGAN
GLUTEN-FREE