Spicy Chili Brussels Sprout Bowl (Printable)

Crispy chili-tossed Brussels sprouts over grains with fresh veggies and sesame seeds.

# What You’ll Need:

→ Roasted Brussels Sprouts

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper

→ Chili Crisp Dressing

05 - 2 tbsp chili crisp (store-bought or homemade)
06 - 1 tbsp soy sauce (or tamari for gluten-free)
07 - 1 tbsp rice vinegar
08 - 1 tsp maple syrup or honey

→ Bowl Base

09 - 2 cups cooked brown rice or quinoa
10 - 1 medium carrot, julienned
11 - 1 cup red cabbage, thinly sliced
12 - 1 small cucumber, sliced
13 - 1 avocado, sliced

→ Toppings

14 - 2 tbsp toasted sesame seeds
15 - 2 green onions, thinly sliced
16 - Fresh cilantro leaves (optional)
17 - Lime wedges (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large bowl, toss the halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet, cut sides down.
03 - Roast for 22 to 25 minutes, stirring halfway through, until the edges are deep golden brown and caramelized.
04 - In a small bowl, whisk together the chili crisp, soy sauce, rice vinegar, and maple syrup until smooth and well combined.
05 - Divide the cooked brown rice or quinoa among 4 bowls. Arrange the roasted Brussels sprouts, julienned carrot, sliced red cabbage, cucumber, and avocado over the grain base in sections.
06 - Drizzle the chili crisp dressing generously over each bowl. Finish with toasted sesame seeds, sliced green onions, and fresh cilantro. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The chili crisp dressing hits every note at once: smoky, salty, sweet, and deeply addictive in a way that makes you want to drizzle it on everything.
  • It comes together in under an hour with mostly pantry staples and whatever vegetables you have hanging around.
  • The roasted edges on the Brussels sprouts get so shatteringly crisp that even people who swear they hate them will reconsider.
02 -
  • Do not crowd the baking sheet or the sprouts will steam instead of roast, and you will lose that essential crunch that makes this dish sing.
  • Flip the sprouts exactly once halfway through roasting so the cut sides get enough uninterrupted contact with the hot pan to develop real char.
  • Taste your chili crisp before adding the maple syrup, because some brands are already quite sweet and you may want to adjust accordingly.
03 -
  • Toast your own sesame seeds in a dry pan for about two minutes until they smell nutty and turn slightly golden, because the pre toasted store bought version never quite compares.
  • Let the Brussels sprouts rest for a minute after roasting before tossing them in the dressing, so they stay crisp instead of softening immediately from the heat.

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