YOUR SOLIN GENERATED RECIPE
Crispy Brussel Sprouts Bowl with Fresh Pico and Wilted Spinach
Enjoy a vibrant bowl that combines roasted, crispy Brussels sprouts with a bright, fresh pico de gallo and silky wilted spinach, topped with pan-seared tempeh and roasted chickpeas for an extra protein punch. This dish is light yet nourishing, offering a medley of textures and flavors perfect for any meal.
INGREDIENTS
200g Brussels Sprouts
1 tsp Extra Virgin Olive Oil
100g Tempeh
82g Chickpeas
100g Spinach
100g Tomato
30g Red Onion
1 tbsp Cilantro
1 tbsp Lime Juice
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper on a baking sheet.
Roast the Brussels sprouts in the oven for 20-25 minutes, stirring halfway to ensure they become crispy on the edges.
While the sprouts roast, prepare the pico de gallo by dicing the tomato and red onion into small pieces and mixing them with chopped cilantro, lime juice, and a pinch of salt.
Rinse and drain the chickpeas, then pat them dry. You can add them to the Brussels sprouts during the last 10 minutes of roasting for a slightly crispy texture.
Slice the tempeh into bite-sized pieces and pan-sear in a non-stick skillet over medium heat until golden brown on all sides, about 5-7 minutes. Season lightly with salt and pepper.
In a separate pan, quickly wilt the spinach over medium heat just until it begins to soften (2-3 minutes), adding a tiny splash of water if needed.
Assemble the bowl by placing a base of roasted Brussels sprouts and chickpeas, topping it with the wilted spinach. Add the pan-seared tempeh and finish with a generous spoonful of fresh pico de gallo.
Serve immediately and enjoy a light, crispy, and protein-rich bowl.