Shredding our veggies adds a whole new look and texture to our meals and Beacon is all about spicing up our meals with a little shred and sass!

Here is one of our fave shredded sprout dishes and it takes about 25 minutes and seven or so simple ingredients to toss up this healthy stir-fry dish. Explore with your own creative spice, but don’t forget the lemon! 


3 tbsp extra-virgin olive oil or avocado oil

2 carrots, peeled and diced

1 large yellow onion, diced

1 clove garlic, finely chopped

3/4 tsp each ground cumin and coriander

Pinch ground cayenne pepper

1 lb Brussels sprouts, trimmed, halved and thinly sliced

1/2 tsp each sea salt and ground black pepper

10 oz chicken breast, cooked and shredded (or chicken thighs)

Juice of 1/2 lemon


1. In a large skillet on medium, heat oil. Add carrots, onions and garlic and sauté until onions are tender and translucent, about 6 minutes. Add cumin, coriander and cayenne and stir until fragrant, about 1 minute.

2. Add Brussels sprouts, salt and pepper and sauté until just tender, 3 to 4 minutes.

3. Stir in chicken and toss to combine. 

4. Stir in that lemon juice.  (yum!) 

Serves 4.

Shine Bright!

Recipe Retrieved from Clean Eating Magazine:

Photo by Sebastian Coman Photography on Unsplash