Vegan Crunchy Coconut Sprouts

About

These quick and easy vegan Keto sprouts make a deliciously simple side. Loaded with plant-based fats and flavors, our low carb dish is prepared with thinly sliced Brussels sprouts, creamy coconut oil, aromatic ground cumin, tangy lime juice, and finished with flakes of crunchy toasted coconut. Perfect for serving with an Asian-inspired main or protein of your choice.

What Kind of Coconut Should I Use?

We have added ready toasted coconut flakes to our vegan Keto side recipe. These give the recipe an added sweetness to counter the sharpness of the sprouts, and they also provide a great crunchy texture. You can easily buy toasted coconut flakes – also sometimes referred to as coconut chips – in the grocery or health food store. You can also use un-toasted flakes and simply toast them yourself prior to adding to the recipe or add them to the skillet to cook and brown for a few minutes with the sprouts.

Can I Use Different Seasoning?

We have added ground cumin to our quick and easy Keto recipe to flavor the sprouts and complement the coconut. You can easily change up the seasonings to suit your taste, swapping or adding some ground coriander, dried ginger, or even some fiery dried chili flakes. Please be sure to adjust macros to account for any changes made to the original recipe.

Ingredients

7 oz brussels sprouts, raw
2 teaspoon lime juice, fresh
1 ½ tablespoon coconut oil
1 oz unsweetened toasted coconut flakes
1 teaspoon cumin, ground
1 clove garlic
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Trim the tough bases from the sprouts and remove any wilted outer leaves. Thinly slice the sprouts and crush the garlic. Melt the coconut oil in a skillet over a medium heat. Add the sliced sprouts to the skillet and pan-fry in the oil for 2-3 minutes to soften. Add the garlic and cook for a minute more.
Add the cumin, lime juice, salt, and pepper to the skillet. Stir well to combine. Pan-fry the sprouts for a few minutes more until tender and golden at the edges.
Remove the skillet from the heat once the sprouts are cooked through and starting to brown. Add the coconut flakes to the skillet and stir through. Serve hot with your favorite Keto sides.