One of my favorite quick-and-easy meals that doesn’t taste quick and easy. I often use this recipe as a base and toss in other goodies I have on hand for the week, like carrots, chickpeas, and zucchini.
- 12 Brussels sprouts
- 3 – 4 large leaves kale, stems removed
- 2 green onions, sliced
- 1 teaspoon coconut oil
- 2 teaspoons sesame seeds, toasted
- Pinch black pepper
- Sea salt to taste
Miso Dijon Sauce:
- 1 tablespoon chickpea miso (Any light, soy-free, gluten-free miso will do)
- 1 teaspoon Dijon mustard
- 2 teaspoons pure water
- ¼ teaspoon wasabi powder
- ¼ teaspoon dulse flakes
- Wash and slice Brussels sprouts into strips with chef’s knife. If you have a food processor, save time by running your sprouts through the shredder blade. Place them in large glass bowl.
- Roll up kale leaves lengthwise and chiffonade into thin strips.
- Slice onion and set aside.
- In a small bowl, mix together sauce ingredients. Set aside.
- Heat skillet to medium-high and then add oil. Place sliced onion, shredded kale, and Brussels sprouts into pan. Sear veggies for 2 – 3 minutes and then stir. Sear another 3 minutes and then stir. Repeat one more time and remove from heat.
- Fold in sauce, top with sesame seeds and pepper. (You can add salt, but you probably won’t need it thanks to the saltiness of the miso.)
- Serve warm with cooked brown rice, quinoa, or buckwheat..
Psst! Add shredded carrots and/or toasted walnuts to the mix.