I recently took a trip to sunny Arizona. There, I enjoyed some real, authentic Mexican food. I also enjoyed some fusion Mexican food – or Mexican with a TWIST. One such dish was Brussel sprout nachos. I NEVER would have put those two things together. It was served with a bright pink beet crema and a fried egg. The colors definitely popped. I liked the nachos, but it got me thinking about a healthier version of the dish. This bowl is inspired by these strange, yet delicious, nachos from Diego Pops.
To be honest, I can’t recall all the ingredients on the Brussel sprout nachos. However, I think there may have been some picked onions on them. Pickled onions and cabbage are very popular in tacos right now. So I’ve added some picked red onions into my bowl. These need to be made at least an hour in advance, but will keep in the fridge for several days.
To make the onions, mix together the apple cider, sugar, salt, and water. Add one sliced red onion and cover. Chill.
Take one pound of Brussel sprouts and cut the bottoms off and remove any dead outer leaves. Slice them lengthwise. Toss with 2 tbsp of olive oil in a bowl. Add sea salt and freshly ground black pepper to taste. Transfer to a baking tray.
Peel one small beet (or 1/2 of a large beet) and cut into chunks. Add the cut beet and two garlic cloves to the leftover olive oil/salt/pepper mixture in the bowl you removed the Brussel sprouts from. Toss to coat. Wrap up in aluminum foil and place on the baking tray.
Bake for about 25 minutes at 400 degrees. Shake the tray a couple of times to prevent the sprouts from burning. They should be dark brown and blackened in areas when done.
While the Brussel sprouts are roasting, prepare your wheat bulgur. Alternatively, this bowl could be made with quinoa or brown rice.
Once cooked, mash together the garlic and beets with a fork. Mix with 1 cup of your favorite ranch dressing a puree together in a blender. Run the blender until you can no longer see bits of beets in the dressing (about 3 minutes).
Quickly fry up an egg for each bowl you are making.
Assemble the bowls. Use the bulgur as a base and gently place the egg on top. Using a fork remove a few rings of onion from the vinegar solution and place on top of the egg. Add the roasted Brussel sprouts and drizzle the dressing on top.
- 1 red onion sliced thinly
- 1/2 cup apple cider vinegar
- 1 cup water
- 1 tbsp sugar
- 1 1/2 tsp sea salt
- 1 lb brussel sprouts
- 2 tbsp olive oil
- sea salt to taste
- ground black pepper to taste
- 1 small beet
- 2 cloves garlic
- 1 cup wheat bulgur prepared according to package directions. May sub quinoa or brown rice
- 1 egg per bowl
- 1 cup ranch dressing
You need to make the pickled onions at least one hour in advance. Mix together the apple cider vinegar, sugar, salt and water. Add the sliced red onion. Cover and chill. (These will stay good for several days in the fridge).
Wash the Brussel sprouts. Remove any dead outer leaves and cut the bottoms off. Slice lengthwise.
Place Brussel sprouts in a bowl. Drizzle 2 tbsp olive oil over top. Season with salt and pepper. Toss to coast. Remove sprout to a baking tray.
Peel and chop beet into chunks. Place chopped beet and garlic cloves in the bowl with the olive oil/salt/pepper. Toss to coat. Wrap in aluminum foil and place on the baking sheet with the sprouts
Bake at 400 degrees for 25 minutes or until Brussel sprouts brown and blackened in areas. Shake the tray a couple of times while baking to prevent burning. (Now is a good time to make your bulgur).
Mash the beet and garlic cloves together. Place in a blender with ranch dressing and blend using highest setting until no beet pieces are visible (about 3 minutes).
Fry one egg per bowl.
To assemble the bowls: Place a large scoop of bulgur in the bottom of the bowl. Gently add the egg on top. Remove with a fork several slices of pickled onion and place on top of egg. Add Brussel sprouts and drizzle dressing on top. Enjoy!