Source: Monkey and Me Kitchen Adventures | Serves: 2 | Time: 30 min
Replaced tamari with coconut aminos, and used more
Skipped mirin and broth
Replaced maple syrup with agave
Replaced molasses with coconut sugar
Replaced corn starch with tapioca starch
Adjusted suggested bowl ingredients
1 lb #BrusselsSprouts, halved or quartered
6 tbsp coconut aminos
2 tbsp rice vinegar
1 tbsp minced garlic
1 tbsp minced ginger
2 tbsp agave syrup
1 tsp tahini
½ tsp coconut sugar
¼ tsp red pepper
1 tsp tapioca starch
1 red #bellpepper, cut into strips
1 or 2 #carrots, julienned
Handful of #spinach
Preheat the oven to 400 F.
Line a large 14 x 20 baking sheet with parchment paper or silpat, set aside.
Place Brussels Sprouts cut-side down on the parchment paper. Spread them out so they have some room to breathe/roast. Bake/roast for 13 minutes.
In the meantime, make the Teriyaki sauce by placing all the aauce Ingredients into a small stockpot, whisk well, heat until boiling, then immediately lower the temperature. Whisk until thickened.
After 13 minutes, remove the Brussels Sprouts from the oven, then place them into a large bowl and pour half of the Teriyaki Sauce over them. Gently mix the Brussels Sprouts with the sauce until they are well coated, them dump them back onto the parchment covered baking sheet, spread them out a bit, and place them back into the oven for 3 to 7 minutes (largely dependent upon how tender you like your Brussels Sprouts) to caramelize.
After 3 minutes, remove them from the oven. Create a bed of steamed cauliflower rice, then place the roasted Brussels Sprouts over them. Place some fresh carrots, red bell pepper slices, and spinach, then drizzle some of the remaining Teriyaki sauce over the Brussels Sprouts, rice, and fresh veggies. Sprinkle on some sesame seeds.