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Lamb Kibbeh + Pan Roasted Brussels Sprouts and Herb-tahini
Serves 4 | Prep Time: 10 minutes | Cook Time: 10 minutes (more if cooking rice)
You can never go wrong with a grain, veggie and good sauce. Miso ranch will change your life. Roasting the broccoli and the kale on the same tray makes things so easy.
Ingredients
- 1 crown broccoli, cut into florets (use those stems)
- 2-3 cups cooked brown rice
- 1 cup grated carrots
- 1 bunch lacinato kale (get 2 if they’re a bit small)
- 1/4 cup toasted almonds, or a few tablespoons of sesame seeds
- Miso ranch to serve (see below)
Miso Ranch
- 2garlic cloves, finely minced
- 250g plain greek yogurt (doesn’t have to be greek either)
- 25g lemon juice (about the juice of 1 lemon)
- 3g onion powder
- 3g garlic powder
- 2 stalks of green onions, thinly sliced
- 60g miso paste
- Salt and pepper to taste
Chef Tips
Make this bowl hot or cold. Yes, you can add protein or any other roasted veggie.
Preparation
Step 1
Preheat oven to 425F. Toss broccoli with some olive oil and season with salt. Roast on a parchment line tray until golden brown. Remove and repeat with the kale. Allow to cool and roughly chop.
Step 2
Combine all ingredients in a bowl and whisk until combined. Add a tablespoon of water if needed to get a thinner consistency. Keep any leftovers in a jar for up to a week.
Step 3
To build, divide the brown rice between bowls. Top with the broccoli, carrot and kale. Sprinkle with the almonds or sesame seeds. Drizzle with the miso ranch.
