Baked Brussels sprouts and crispy rice salad

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.

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