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.