Miso Carrot + Broccoli Bowl

Serves 4 | Prep Time: 15 minutes | Cook Time: 30 minutes

When I lived in California I used to go go Fully Belly Farms all the time. This is a recipe from them I modified. Use this bowl as a vessel for just about anything. Add some hot sauce for heat, avocado, eggs, fish or meat for protein.

Ingredients

1 cup rice, quinoa, or other cooking grain
3 large carrots (about 1 lb.)
1 bunch broccoli
1 to 2 tablespoons olive oil
coarse or kosher salt
black pepper
2 teaspoons sesame seeds (or 1 teaspoon white sesame seeds and 1 teaspoon black if you have them), sunflower seeds and pumpkin seeds

For the dressing:

1 tablespoon minced fresh ginger
1 bunch green garlic, white parts only, minced (or 2 clove garlic, minced)
2 tablespoons white miso
2 tablespoons tahini
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons olive oil

Chef Tips

Use whatever vegetables you want. Doesn’t just have to be the ones in the recipe.

Preparation

Step1

Grate onion on the large holes of a box grater, catching the pulp and liquid in a medium bowl. Stir in the quinoa and salt. Set aside for 10 minutes. This will soften the quinoa.

Add the lamb, egg, cardamom, allspice, cinnamon, cayenne, and garlic. Mix with your hands until well combined. Set aside in the fridge for about 10 minutes to firm up.

Step 2 (for the lemon tahini sauce)

Meanwhile, combine the tahini, water, olive oil, lemon juice, garlic, parsley, mint and salt to taste in a bowl and whisk until smooth. Can be stored in the fridge for up to a week. Bring to room temperature prior to using. Add a little water if necessary to thin if needed.

Step 3

Line a rimmed sheet pan with parchment. Using your hands form lamb mixture into 2.5oz balls and place on the baking sheet. Flatten the balls into 1/2 inch thick patties.

Step 4

In a 10 or 12 -inch skillet (I like cast iron here) over medium, heat 1 tablespoon of oil until a light whisp of smoke appears. Add enough patties to the skillet so they don’t crowd and cook undisturbed about 3 minutes. Flip and repeat on the other side. Transfer to a plate and repeat.

Step 5

Add the Brussels sprouts to the pan and slowly pan roast in the skillet, stirring occasionally, until tender and golden brown. About 7-8 minutes. Season with salt. Serve along side the kibbeh, herb tahini sauce and lemon. Garnish with some extra herbs if desired.