Sriracha Maple Roasted Brussels Sprouts Bowls
Published Date: 3/15/2026
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp maple syrup
- 1 tbsp sriracha sauce
- 1 tbsp soy sauce (or tamari)
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth
- 1 large avocado, sliced
- 1/2 cup toasted pecans, roughly chopped
- 1 tbsp sesame seeds
Instructions
- Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and black pepper on a baking sheet. Roast for 20 minutes until tender and crispy.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
- Whisk together the maple syrup, sriracha sauce, and soy sauce in a small bowl to create the glaze.
- Remove the Brussels sprouts from the oven, pour the glaze over them, and toss to evenly coat. Return to the oven for 5 more minutes until caramelized and sticky.
- Divide the cooked quinoa among four bowls. Top with the glazed Brussels sprouts, sliced avocado, toasted pecans, and a sprinkle of sesame seeds. Serve warm.