coconut rice with Brussels sprouts

This is a versatile rice bowl recipe that tasted perfect on a cool early spring day. Brown rice is cooked in coconut milk (in the future I would just use regular rice), topped with Brussels sprouts seared in coconut oil, a fantastic sauce, avocado, mint, and sesame seeds. I could easily see this dish with broccoli, or eggplant, or even zucchini. I loved the sauce, and the meal felt very satisfying.

It was also quick and easy, and prepared with ingredients I already had on hand. Though I did make one substitution -- chives in place of green onions.