20-minute meal but bursting with flavor? I got you. Has a bit of all the good stuff, tied together in one bowl for a fun, easy lunch.
I recently bought some miso and I’m obsessed with it. You’re probably familiar with miso soup, but if you’re wondering why it’s called miso soup, it’s because it contains miso––a paste made of fermented soybeans. It’s an essential ingredient in Japanese cuisine and for good reason! It adds serious savory flavor to just about any dish and it is fermented, which means it contains probiotics that make our gut microbes happy. Click here to learn more about the many varieties of miso and ways we can use it!
The Rundown
The components of this dish include:
a sauce made with white miso, tamari, ginger, garlic, and water
brussel sprouts
chickpeas
mushrooms
brown rice
and coconut oil!
For making this in a pinch, I recommend cooking your chickpeas and brown rice ahead of time.
It takes about 10 minutes of action on the stove and you’re all set! I used my favorite Proclamation Goods pan––nothing like a sustainably sourced and efficient pan to get the job done.
Miso Brussels and Chickpea Stir Fry with Coconut Rice
Ingredients
- 1 tbsp white miso
- 1 tbsp tamari sub coco aminos or low-sodium soy sauce
- 2 garlic cloves, minced
- 1 inch ginger, sliced
- ⅓ cup water
- 1 tbsp sesame oil
- 12 brussel sprouts, halved
- 3 large mushrooms, sliced
- 1 cup cooked chickpeas
- 1 cup cooked brown rice
- 1 tbsp coconut oil
- ½ tbsp shredded coconut
Instructions
- Mix ingredients for the sauce in a small bowl: miso, tamari, water, ginger, and garlic.
- Heat sesame oil in a pan over medium heat.
- Add brussel sprouts and cook for about 3 minutes, until just starting to brown.
- Add mushrooms and cook for 2 minutes
- Add sauce and let simmer for 3-4 minutes before adding chickpeas. Add chickpeas, mix well, and serve with coconut rice.
- For rice, mix coconut oil and shredded coconut into warm brown rice.
