Photo of Asian-style grain bowl by WW

Asian-style grain bowl

0 - 10
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
This dish is inspired by Asian cuisine, but we’ve thrown in some Brussels sprouts for good measure!


Brown Rice, dry

200 g


2 portion(s), medium, finely sliced


2 clove(s)

Root Ginger

1 tablespoons, grated

Soy Sauce

1 tablespoons

Star Anise

2 individual

Rice Wine Vinegar

2 tablespoons

Sweet potato(es), raw

300 g, cut into 2 cm pieces

Brussels Sprouts, Raw

500 g

Egg, whole, raw

4 medium, raw

Spring Onions

3 medium


  1. Heat the oven to 200/180 fan. Mist a saucepan with low calorie spray and add the finely sliced red cabbage and cook for 10 minutes with a lid on then add the garlic and ginger with the soy sauce, rice vinegar and star anise. Add a generous splash of water and cook with the lid on over a low/medium heat for a further 30 minutes, until the cabbage is just cooked, stirring regularly.
  2. Mist the sweet potato wedges with low calorie spray and seasoning on a roasting tray and cook for 35 minutes, turning half way through. Place the brussels sprouts on another roasting tray and add to the oven for the last 20 minutes, until just cooked through
  3. Meanwhile, cook the brown rice to pack instructions.
  4. Mist a wide non stick pan over a medium heat and crack the eggs in the pan and cook for 4-5 minutes, until just cooked.
  5. Divide the rice between 4 bowls then top with red cabbage, sweet potatoes, Brussels sprouts and finally an egg on top of each then top with the spring onions.