Coconut-Quinoa Bowl w/ Brussels Sprouts
Some dinners just hit that sweet spot between cozy and fresh—and this coconut–quinoa bowl with Brussels sprouts is it. Creamy coconut quinoa meets crispy, caramelized Brussels for a dish that feels hearty without being heavy.
It’s simple enough for busy weeknights, budget-friendly, and totally customizable—swap veggies, add protein, or drizzle your favorite sauce. Comforting, nourishing, and way more fun than your usual dinner rotation. I know that you already know.
Ingredients
3 tablespoons well-shaken canned coconut milk
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
8 ounces fresh Brussels sprouts, trimmed and shaved
2 cups cooked quinoa
1½ cups frozen shelled edamame, thawed
¼ teaspoon black pepper
1 scoop guacamole
¼ teaspoon kosher salt
Fresh cilantro (optional)
Sriracha chili sauce (optional)
Directions
Stir together coconut milk, vinegar, and soy sauce in a small bowl. Toss ¼ cup of the mixture with Brussels sprouts in a large bowl.
Add quinoa to Brussels sprouts. Fold in edamame and black pepper until combined. Sprinkle guacamole with salt and add to Brussels sprouts mixture. Drizzle with remaining dressing. If desired, sprinkle with cilantro and serve with Sriracha.
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