INGREDIENTS (4 people)
Brussels sprouts, trimmed and halved
3 tablespoons of maple syrup
A pinch of nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper, plus more if desired
190gr brown rice
1 can chickpeas, drained and rinsed
1 handful of fresh spinach, loosely packed
Roasted pecan nuts
80gr cream cheese
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
Preheat the oven to 180 dergrees. line a baking sheet with foil for easier cleanup if desired, add the Brussels sprouts, evenly drizzle with 1 tablespoon of olive oil, 3 tablespoons of maple syrup, a pinch of nutmeg and evenly season with salt and pepper.
Roast the sprouts with the cut side down for about 20 minutes or until done. You will know when they're done by the tops on a few sprouts just beginning to char. While the sprouts are roasting, start and cook the rice.
Cook the rice according to package directions. Tip - drizzle in a tablespoon of olive oil from the beginning to prevent sticking.
When the sprouts are done and the rice are done, transfer both to a large mixing bowl.
Add the pecan nuts and chickpeas into oven for 10-15 minutes.
Cook the spinach in a stove quickly for 5minutes.
Add the chickpeas, cooked spinach, and stir to combine.
Add the dried cranberries, roasted pecan nuts, cream cheese, lemon juice, apple cider vinegar, and stir to combine.
Serve immediately. Salad is great immediately slightly warm.