This healthy Brussels sprout recipe is delicious enough to convert even those who feel dubious about this vitamin C-packed crucifer. The leafy sprouts get their moment in the spotlight in a shiitake-sesame rice bowl drizzled with a smoky tahini dressing.
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup tahini
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 clove garlic
- Kosher salt
- 1 cup short-grain brown rice
- Kosher salt
- 2 teaspoons sesame seeds
- 1 1/2 teaspoons toasted sesame oil
- 2 tablespoons olive oil
- One 5-ounce container sliced shiitake mushrooms
- One 10-ounce container shredded Brussels sprouts
- 1 Medjool date, finely chopped
- Kosher salt
Instructions
- For the smoky tahini dressing: In a blender, blend together the tahini, lemon juice, paprika, cumin, garlic, 1/2 teaspoon salt and 1/2 cup cold water until creamy.
- For the sesame rice: Bring a medium pot of water to a boil, add the rice and 1/2 teaspoon salt, and reduce the heat to medium-low. Simmer, uncovered, until al dente, about 15 minutes; drain. Stir in the sesame seeds and sesame oil.
- For the warm Brussels sprout-shiitake slaw: Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining tablespoon olive oil, Brussels sprouts and the date; cook, stirring occasionally, until tender and slightly charred, about 5 minutes. Season to taste with salt. Divide the rice among 4 serving bowls, and top each with some of the warm Brussels sprouts-slaw and tahini dressing.
Nutrition Facts
| Calories | 500 |
| Total Fat | 25 grams |
| Saturated Fat | 3.5 grams |
| Cholesterol | 29.9 milligrams |
| Sodium | 660 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 11 grams |
| Protein | 17 grams |
| Sugar | 8 grams |
| Calories | 500 |
| Total Fat | 25 grams |
| Saturated Fat | 3.5 grams |
| Cholesterol | 29.9 milligrams |
| Sodium | 660 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 11 grams |
| Protein | 17 grams |
| Sugar | 8 grams |
Reviews
This was very good and came together quickly. I had CAVA brand tahini sauce on hand so I used that instead of making the tahini; otherwise followed the recipe. Halfway through eating it, I decided to add cashews on top. I think that made it even better.