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 saut√© 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 20 minutes. Our oven is very old, so I like to check on them every so often to make sure they aren’t burning.


  • 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 says:

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

  2. Chrissy McDonald says:

    Thank you for reading Marlene!

  3. marlene says:

    definitely going to try this recipe, thanks

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