Joule Goddess

Brussel Sprout Miso Salad

Brussel Sprout Miso Salad

Activated ingredient Miso is a nourishing tradition in Japan. This activated ingredient is fermented powering the guts bacteria, for high vibe goodness. 


  • 1 cup Brussels sprouts, cleaned, trimmed and quartered
  • 3 cloves garlic, minced
  • ½ cup veggie broth
  • 1 cups mushrooms (shiitake/ crimini)
  • 1 tablespoon miso paste
  • 5 thyme sprigs
  • 1/2 teaspoon turmeric
  • 1 tablespoon fresh lemon juice
  • 1/2 cup cooked beans (we use adzuki but you can use any bean)
  • ½ cup Onions smaller than small dice but not minced
  • 1 teaspoon coconut oil
  • ½ cup minced cilantro
  • 1 bunch swiss chard (thin slice)
45 minutes
  • Preheat oven to 400 degrees. In a large saucepan, combine brussels sprouts, garlic, and broth.
  • Cook over medium heat until brussels sprouts are tender and slightly golden brown, about 10 minutes, stirring occasionally.
  • In separate glass pyrex mixing bowl, combine mushrooms, miso paste, thyme, broth, turmeric.
  • Mix thoroughly, making sure miso paste is dissolved.
  • Slowly fold in brussels sprout mixture. Place pyrex bowl in the oven and cook for 20-25 minutes or until mushrooms are fully cooked.
  • Stir mixture once through cooking time to ensure even cooking.
  • Add the remaining ½ broth at the end of 15 minutes Drain excess liquid.
  • Add fresh lemon juice to the mixture and mix thoroughly, set aside.
  • Let chill completely before packaging, serve over rice.
  • In a pan, add olive oil, a pinch of salt and onions and cook until translucent. Fold it in


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