The Best Brussel Sprouts Casserole


Brussel sprouts and rice casserole is ready in about 30 minutes and packed with flavor. The creamy lemon sauce pairs so well with the brussel sprouts.

Why you will love this recipe

Simple, easy to make

Delicious, healthy ingredients

30 Minutes

Vegan, Gluten Free, Dairy Free


– Brussel sprouts – Kale – Cooked rice – White beans – Cashews – Lemon juice – Salt, garlic powder, italian seasoning

Step 1

Preheat oven to 425F.  Start by finely slicing the brussel sprouts (I like to use the food processor)


Step 2

Bring water to a boil. Soak cashews in boiling water at least 5 minutes.


Step 3

Cook brussel sprouts in a large skillet over medium heat. Cook 5-7 minutes until brussel sprouts are tender.


Step 4

Add shredded kale and cook 2-3 minutes until kale starts to wilt.


Step 5

Rinse and drain the white beans and cashews. Add the beans, cashews, lemon juice, water, salt, garlic powder and italian seasoning.


Step 6

Add the creamy lemon sauce to the skillet along with cooked rice. Stir well.


Step 7

Flatten the casserole with a spoon. Top with hemp hearts or breadcrumbs. Bake 10 minutes then broil 3-4 minutes.


– Hemp hearts – Breadcrumbs (panko or regular breadcrumbs) – Almond flour breadcrumbs – combine almond flour with about 1 tablespoon of olive oil and 1/2 tsp of salt. – Crushed up cereal like Chex rice cereal

Topping ideas: