Couscous Bowl with Roasted Brussels Sprouts

Mónica Mateos
A delicious and different food option is this varied couscous bowl with lemon roasted Brussels sprouts, spinach, avocado, and an egg-free herb mayonnaise. Don't miss out on trying it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups Brussels sprouts
  • 2 tablespoons olive oil
  • 1 lemon
  • 3 pinches coarse salt
  • 2 pinches white pepper
  • 2 cups couscous, cooked
  • 2 cups spinach
  • 2 avocados, sliced
  • 1 teaspoon apple cider vinegar, for the mayonnaise
  • 1 teaspoon lime juice, for the mayonnaise
  • 3 teaspoons fine herbs, for the mayonnaise
  • 1/2 cups soy milk, for the mayonnaise
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 1 cup sunflower oil, for the mayonnaise
Preparation
20 mins
25 mins
Low
  • Preheat the oven to 180°C.
  • In a bowl, mix the Brussels sprouts with olive oil, yellow lemon juice, salt, and pepper.
  • Place on a baking sheet and bake for about 20 to 25 minutes or until cooked and colored. Turn occasionally.
  • Assemble the bowl by placing some couscous, spinach, sliced avocado, and Brussels sprouts, and set aside.
  • For the mayonnaise, blend the apple cider vinegar with the lemon juice, herbs, soy milk, salt, and pepper. Add the sunflower oil in a thin stream without stopping the blender.
  • Serve the bowl with the herb mayonnaise.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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