Roasting brings out the very best in brussel sprouts!
Chase The Flavors
These show stoppers are as colorful as they are delicious and are sure to brighten any table.
Made with black beans, cherry tomatoes, and corn. Just look at all the gorgeous veggies and beans that make up the filling! These beauties will score big points and you get complete protein, healthy fats, and tons of nutrients - really they’re a great option any time.
2 Avocado (large, halved)
3 tbsps Black Beans (cooked, rinsed)
2 tbsps Cherry Tomatoes (sliced into quarters)
2 tbsps Corn (fresh or frozen/thawed)
1 stalk Green Onion (chopped)
1 1/3 tbsps Cilantro (chopped, fresh)
1/2 tsp Ground Sumac
Sea Salt & Black Pepper (to taste)
Remove the avocado pit. Scoop out additional flesh of the avocado from where the pit was removed, creating space for the black bean mixture to go.
In a bowl, combine the scooped avocado flesh with the remaining ingredients.
Stuff the avocado with the black bean mixture. Serve immediately and enjoy!
Leftovers:Best enjoyed immediately. Refrigerate in an airtight container for up to two days.
Serving Size:One serving is equal to one half of a stuffed avocado.
More Flavor: Add lime juice, chopped orange pepper or additional spices, such as cayenne or chili flakes.
Dressing:See recipe for our optional Stuffed Avocado Dressing.
If you believe that a low calorie, low carb, healthy, gluten-free, and low-fat dish can’t be absolutely delicious, our Rainbow Lettuce Wraps with Mango Slaw will prove you wrong. These lettuce wraps work also well for on the go lunches. You can pack all of the elements separately and then assembly the yummy wraps at work or wherever you eat your lunches.
1 1/2 cups Purple Cabbage (thinly sliced)
1 Red Bell Pepper (thinly sliced)
1 Carrot (medium, grated)
2 stalks Green Onion (thinly sliced)
1 Mango (small, chopped)
3 tbsps Water
2 tbsps Apple Cider Vinegar
1 Garlic (clove, small, minced)
1/2 tsp Red Pepper Flakes
1/8 tsp Sea Salt
1 head Butter Lettuce or Romaine Hearts (large leaves separated, washed and dried)
2 Avocado (diced)
2 tsps Sesame Seeds
1/4 cup Cilantro
In a large mixing bowl combine the cabbage, bell pepper, carrot and green onions. Toss to combine and set aside.
Add the mango, water, apple cider vinegar, garlic, red pepper flakes and sea salt to a food processor or blender and blend until smooth.
To assemble the lettuce wraps, divide the cabbage mixture between the butter lettuce or romaine leaves and garnish with avocado, sesame seeds, cilantro and spicy mango dressing. Add a bit of fresh mango (optional). Serve immediately and enjoy!
Leftovers: Refrigerate veggies, dressing, and toppings in separate airtight containers for up to five days. Assemble lettuce wraps just before serving.
Time-Saver:Sub a store-bought shredded cabbage (Trader Joe's has a nice slaw mix).
Serving Size:One serving is approximately two lettuce wraps. Each lettuce wrap is approximately 2/3 cup veggie filling and 2 tablespoons of dressing.
Additional Toppings: For extra crunch add extra carrots, zucchini, sliced almonds, or pumpkin seeds.
More Protein:Add cooked chicken, shrimp, or tofu. Obsessed with Mangos? See our optional recipe for Mango Chicken.
Keep it vegan friendly:Add some pulled jackfruit to make it even more delicious and colorful.
On-the-go:Pack all of the elements separately and then assemble the yummy wraps at work or wherever you eat your lunches.
This Mexican inspired Cauliflower Rice uses finely riced cauliflower, which makes a fantastic low-carb, grain-free stand-in for rice. Riced cauliflower is so easy to find in the produce section or frozen. Simply sauteed with tomatoes, onions, and spices, it transforms cauliflower into a flavorful side dish.
2 tsps Avocado Oil
1 Yellow Onion (chopped)
2 Red Bell Pepper (chopped)
2 tsps Cumin
1 tsp Chili Powder
1/4 tsp Sea Salt
2 Garlic (clove, minced)
6 cups Cauliflower Rice
1/4 cup Organic Salsa
2 Avocado (sliced)
In a skillet over medium-low heat, add the oil along with the onion and bell pepper. Cook for 3 to 4 minutes, then add the cumin, chili powder, and sea salt along with the garlic and cauliflower rice. Continue cooking for 5 minutes, stirring often to mix, until the cauliflower rice is cooked.
Add the salsa to the skillet and stir to combine. Serve with sliced avocado on top and a slice of lime. Enjoy!
Leftovers:Refrigerate in an airtight container for up to four days. The avocado is best sliced when serving.
No Salsa:Use chopped tomatoes instead.
No Chili Powder:Use paprika instead.
More Flavor:Add hot sauce, red pepper flakes, cayenne pepper, or jalapenos.
Additional Toppings:Top with cilantro and/or green onions. Add your favorite protein, like shredded chicken, tofu, or ground beef.
Roasting brings out the very best in vegetables, including brussels sprouts. Get this method for crispy sprouts down with just a basic sprinkling of salt and pepper, then pair them with everything to turn them into a showy number studded with bacon or glazed with honey.
2 lbs Brussels Sprouts (trimmed, thinly sliced)
2 tbsps Avocado Oil
1/2 tsp Sea Salt
Arrange a rack in the middle of the oven. Preheat the oven to 400ºF (205ºC) and line a rimmed baking sheet with parchment paper.
Trim and halve the Brussels sprouts. Trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Cut each Brussels sprout in half through the stem.
Toss with oil and season with salt. Place the Brussels sprouts in a large bowl. Add the oil and toss to coat. Sprinkle with the salt and toss to coat again.
Place the Brussels sprouts onto the baking sheet and arrange them evenly, cut-side down. Spread evenly and season with salt. Roast 20 to 25 minutes until fork tender and the leaves are dark brown and crisp, and the bottoms of the sprouts are browned.
Season as desired. Toss with additional salt or your favorite sauce or seasonings. Transfer onto plates immediately and serve as a side dish. Enjoy!
No Avocado Oil: Use olive oil (not extra-virgin), coconut oil or sunflower seed oil instead.
Leftovers:Refrigerate in an airtight container up to 5 days.
Serving Size: One serving is equal to approximately one cup of brussels sprouts.
Seasoning:Hot out of the oven, you can douse your roasted Brussels sprouts with any number of flavorful spices or sauces. Add a few pats of butter and a sprinkling of Italian seasoning on the baking sheet while it is still hot and then toss to coat. Always roast the Brussels sprouts as simply as possible (with just oil and salt) and toss with more flavorful sauces afterward, to avoid burning or discoloration.
Chopped apples and crumbled cooked bacon
A few dashes of fish sauce and red pepper flakes
Chile paste and chopped, salted peanuts
Hot sauce and blue cheese crumbles (think Buffalo WIngs)
Maple syrup, grainy mustard, and toasted pecans (my kid's favorite)