1 cup uncooked orzo pasta
1 tsp olive oil
Juice of 1/2 lemon
1/2 tsp kosher salt, divided
1/2 tsp garlic powder, divided
1 tsp dried parsley
1/2 lb. brussel sprouts quartered (or halved if small)
1 cup thinly sliced carrots
1 tbsp avocado oil
1/2 of a large shallot, finely chopped
1/4 tsp each pepper and paprika
1/2 pint cherry or grape tomatoes, halved
2 tbsp fresh parsley, finely chopped
4 to 5 fresh basil leaves, thinly sliced
1/4 cup sliced almonds
Lemon wedges for serving
Creamy Vegan Honey Mustard Dressing:
1/4 cup vegan mayo
4 tsp dijon mustard
2 tbsp agave nectar
1/4 tsp garlic powder
1/8 tsp kosher salt
Cook the orzo in salted water to according to the package directions, until al dente. Drain the orzo and transfer it to a large mixing bowl.
Add 1 tsp olive oil, 1/4 of the kosher salt and garlic powder, and 1 tsp dried parsley. Stir gently.
Meanwhile, heat a large pan on medium heat and add the avocado oil, carrots and brussel sprouts.
Stir and cook for 5 min, then add the shallots and remaining 1/4 tsp kosher salt and pepper, garlic powder, and pepper and paprika.
Stir and cook covered for 5 to 7 min, stirring occasionally, until the brussel sprouts are fork tender.
Add the vegetables, tomatoes, parsley, almonds to the orzo and gently stir. Whisk together the dressing. Transfer the orzo to a serving dish and top with basil. Drizzle with dressing as desired. Taste for seasoning. Squeeze in some extra lemon juice if desired.