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Brussels Sprout Bowl

When I am trying to eat healthy I need to have reliable weeknight meals planned ahead of time or it is so easy to stray. Lately I have been making a lot of grain based bowls layered with vegetables and will occasionally add in chicken or shrimp. This bowl has no meat, but is still extremely flavorful and filling. I like to sauté the brussels sprouts with 1 tsp. of olive oil, 2 cloves of chopped garlic, and 1/4 tsp. ground cumin, then lightly roast the brussels sprouts at 400 degrees for about 30 minutes.


  • 1 cup brown rice
  • 1 cup brussels sprouts
  • 1 tbsp. olive oil
  • 1/4 tsp. ground cumin
  • 2 cloves chopped garlic
  • 1/3 cup sliced red onion
  • 1/4 cup chopped green onion
  • 1/4 cup chopped cilantro
  • 3 thinly sliced basil leaves
  • Salt and Pepper to taste

While the brussels sprout are in the oven, cook the brown rice in a rice cooker or on the stovetop. Chop up all the remaining ingredients including the red onion, basil, cilantro and green onion. When the rice and brussels sprouts are done combine everything in a large bowl, lightly drizzle with olive oil, top with salt and pepper and serve warm.

  1. marlene

    January 30th, 2017 at 7:41 pm

    definitely going to try this recipe, thanks

  2. Chrissy McDonald

    February 7th, 2017 at 3:25 am

    Thank you for reading Marlene!

  3. marlene

    March 15th, 2017 at 5:35 pm

    Tried the rice bowl recipe and Ron and I loved it.

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