Crispy Asian brussels sprouts are tossed with miso vinaigrette & served with brown rice, edamame & carrots in these delicious, gluten free, plant based bowls! This healthy, vegan recipe is easy to make in less than 30 minutes, perfect for a weeknight dinner in a hurry!
How to make crispy Asian brussels sprouts
Follow these 3 simple steps to make THE BEST crispy Asian brussels sprouts every time!
- Cover the bottom of a skillet in olive oil and make sure the oil is hot before adding the brussels sprouts to the pan.
- Add halved brussels sprouts to the skillet, cut side down and don't touch them for 6-8 minutes. Yes, that means no stirring, flipping or touching of any kind! This helps them achieve that crispy, delicious texture! After 6-8 minutes, you can flip them and continue cooking for another 6-8 minutes to make sure that all sides are browned and crispy.
- Once the brussels sprouts have cooked for a total of 12-15 minutes in the skillet and are browned and crispy, add miso vinaigrette dressing to the skillet to quickly caramelize the brussels sprouts in the sauce, before removing them from the skillet. Adding the sauce at the ends, once the brussels sprouts are already crispy, means you'll get all of the great flavor without making the sprouts soggy!
- Note: if you don't have the ingredients to make the miso vinaigrette at home, but still want to make these brussels sprouts, never fear! You can make a simpler sauce with 2 tablespoon tamari (gluten free soy sauce), 1 tablespoon rice vinegar, ½ teaspoon honey or maple syrup and ½ teaspoon ground chili paste or sriracha. Simply whisk all of the ingredients together in a small bowl and add to the skillet with the brussels sprouts in place of the miso vinaigrette.
What else can you add to the bowls?
There are over a dozen delicious ways to top these Asian style brussels sprout bowls. Pick from your favorite toppings and make the bowls your own! Or switch up the toppings each time, to mix up the flavors and textures!
- Shredded Carrots
- Edamame - I purchase frozen shelled edamame at the grocery store and simply heat up a cup of the beans in the microwave to add to this bowl.
- Shredded Purple Cabbage
- Slivered Almonds
- Cashew Halves
- Sesame Seeds - white or black sesame seeds can both be used to top this bowl!
- Sliced Avocado
- Cucumber or Cucumber Salad
- Bean Sprouts
- Diced Red Peppers
- Fresh Sliced Jalapenos - for a kick of spice!
- Green Onions
- Togarashi - this spicy Japanese seasoning blends adds a dash of color and spice on top of this brussels sprout bowl!
Make the bowls low carb
- Brussels sprouts are high in carbs, therefore it's difficult to make this bowl low carb. But you can cut the carbs in half by switching out the brown rice for cauliflower rice. This swap will take the bowls from 84 carbs per bowl, down to 42 carbs per bowl.
Make the bowls whole30 approved
- Substitute in Whole30 Teriyaki Sauce for the miso vinaigrette dressing.
- Swap the brown rice for cauliflower rice.
Meal prep the bowls
- For storage: Prepare the brown rice and brussels sprouts. Divide the cooked brown rice and crispy brussels sprouts between two large plastic storage containers. Add the carrots, edamame, cabbage, almonds and sesame seeds to a small resealable bag or plastic container and place in the larger container with the rice and brussels sprouts. Wrap the avocado in plastic wrap and add it to the container.
- To reheat and eat: remove the bag of carrots, edamame, cabbage, almonds and sesame seeds, as well as the wrapped avocado from the container. Place the container of rice and brussels sprouts in the microwave and heat for 2 minutes. Remove from the microwave and top the rice and brussels sprouts with the fresh veggies.
Add a protein to the bowls
- This bowl contains a lot of great plant based protein from ingredients like brussels sprouts, edamame and almonds. As is, each of these bowls contain 22 grams of protein.
- If you'd like to add a meat-based protein option, chicken can be marinated in the same miso vinaigrette dressing that is tossed with the brussels sprouts, or you can add baked teriyaki salmon to the bowls.
- For the chicken option: Marinate one pound of chicken breasts in ¼ cup miso vinaigrette for 30 minutes. Remove the chicken from the marinade and grill over medium high heat for 10 minutes per side. Dice the chicken and add it to the bowl.
- For the salmon option, follow this recipe for Baked Teriyaki Salmon.
More plant based bowls to try
Looking for more delicious plant based bowls to add to your menu? Check out these 5 popular recipes!
- Vegan Cobb Salad with Poblano Ranch Dressing
- Roasted Broccoli Bowls with Lemon Tahini Dressing
- Charred Cauliflower Bowls with Harissa Tahini Sauce
- Indian Cauliflower Bowls with Roasted Chickpeas
- Moroccan Roasted Carrot and Chickpea Buddha Bowl
Crispy Asian Brussels Sprouts Bowl
- 2 tablespoon olive oil
- 1 lb brussels sprouts trimmed and halved
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup miso vinaigrette click link for recipe
- 1 teaspoon lemon juice
- 2 cups cooked brown rice
- ½ cup edamame removed from shell
- ½ cup purple cabbage shredded
- ½ cup carrots shredded
- ½ avocado thinly sliced
- ¼ cup slivered almonds
- 1 teaspoon sesame seeds
- Add the olive oil to a skillet on the stove over medium high heat.
- Once the oil is hot, add the brussels sprouts to the skillet. Make sure they are in an even layer and preferably cut side down in the skillet.
- Let the brussels sprouts cook and caramelize without touching them for 6-8 minutes.
- Sprinkle the salt and pepper over the brussels sprouts, then give them a stir and continue cooking them on the stove for an additional 6-8 minutes.
- Add the miso vinaigrette and lemon juice, toss the brussels sprouts and continue cooking on the stove for an additional 3-5 minutes.
- Divide the cooked brown rice between two bowls.
- Top with the brussels sprouts, edamame, purple cabbage, carrots, avocado, almonds and sesame seeds.
- To make the bowls Whole30 approved: substitute in Whole30 Teriyaki Sauce for the miso vinaigrette dressing and swap the brown rice for cauliflower rice.
- If you'd like to add a meat-based protein option to these bowls, chicken can be marinated in the same miso vinaigrette dressing that is tossed with the brussels sprouts. Marinate one pound of chicken breasts in ¼ cup miso vinaigrette for 30 minutes. Remove the chicken from the marinade and grill over medium high heat for 10 minutes per side. Dice the chicken and add it to the bowl.