Baked Brussels Sprouts and Crispy Rice Salad
This Baked Brussels Sprout and Crispy Rice Salad is a delicious vegan salad recipe.
Ingredients
Baked ingredients
- ~14 brussels sprouts - finely sliced
- 1 cup jasmine rice
- 1 tablespoon toasted sesame oil
- ½-1 teaspoon salt
- ½ teaspoon garlic powder
- black pepper to taste
Dressing
- ¼ cup olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce or tamari
- 2 tablespoons rice vinegar
- ½-1 tablespoon maple syrup
- 1 clove garlic - grated
- juice from ½ lime
Other ingredients
- 1 red bell pepper - finely chopped
- 1 ½ cups cooked + shelled edamame
- ½ cup cashews - finely chopped
- ½ cup cilantro - finely chopped
Instructions
- Preheat oven to 400 degrees.
- Add brussels and rice to a nonstick sheet pan or a sheet pan lined with parchment paper. Toss with oil, salt, pepper and garlic powder. Bake for 20-25 minutes until brussels are cooked through and rice is crisp.
- Add all dressing ingredients to a jar or bowl and mix to combine.
- Toss together dressing with all salad ingredients and dig in.
Notes
This makes 3-4 servings of salad depending on how hungry you are.
Nutrition
Calories: 554kcalCarbohydrates: 59gProtein: 14gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gSodium: 315mgPotassium: 755mgFiber: 7gSugar: 7gVitamin A: 1568IUVitamin C: 95mgCalcium: 101mgIron: 4mg
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