Tahini-Topped Kamut and Brussels Sprouts

Brussels sprouts and kamut come together in this delightful and nutritious dish, topped with a tangy tahini dressing and sprinkled with za’atar for a Middle Eastern twist. Whether you’re a brussels sprouts enthusiast or looking for a new way to enjoy them, this recipe is sure to satisfy your taste buds. The nutty flavor of kamut perfectly complements the tender and slightly charred brussels sprouts, creating a wholesome and delicious bowl.

YIELD: This recipe makes 4 side servings.

INGREDIENTS:

For the Bowl Base:

• 1 teaspoon olive oil
• 12 ounces (340 g) brussels sprouts, thinly sliced
• Salt and pepper to taste
• 1 cup (184 g) cooked kamut, cooled
• 3/4 cup (120 g) minced carrot
• 1/2 cup (76 g) minced onion
• Juice of 1 lemon
• 1 to 2 tablespoons (2 to 4 g) za’atar seasoning

For the Dressing:

• 1/2 cup (120 ml) vegetable broth
• 2 to 1/4 cup (30 ml to 60 ml) white wine vinegar
• 1 tablespoon plus 1 teaspoon (20 g) tahini paste
• 2 teaspoons (8 g) Dijon mustard
• 2 teaspoons (10 g) toasted sesame oil
• 1/2 to 1 teaspoon pure maple syrup
• 2 cloves garlic

INSTRUCTIONS:

1. In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until the sprouts are wilted and some are lightly blackened, about 6 to 8 minutes. Transfer the cooked brussels sprouts to a bowl.
2. Once the brussels sprouts have cooled, stir in the cooked kamut, minced carrot, minced onion, lemon juice, and za’atar seasoning. Adjust the amount of za’atar to your taste preferences.
3. In a small high-powered blender, combine all the dressing ingredients – vegetable broth, white wine vinegar, tahini paste, Dijon mustard, toasted sesame oil, pure maple syrup, and garlic. Process the mixture until smooth and creamy.
4. Pour the tahini dressing over the bowl of kamut and brussels sprouts, mixing it in to coat the ingredients evenly. If not serving immediately, you can reserve some of the dressing and store the bowl covered in the refrigerator for up to 3 days. Add extra dressing to moisten the dish when serving.

RECIPE NOTE:

• For a heartier meal, consider stirring in a can (15 ounces, or 425 g) of chickpeas that have been rinsed and drained. Adjust the seasonings according to your preference.

TIPS:

• Cooking Kamut: To save time, you can prepare a larger batch of kamut and store it in the refrigerator. This way, you’ll have cooked kamut ready to use in various recipes throughout the week.
• Wilted Brussels Sprouts: When cooking the brussels sprouts, keep an eye on them to ensure they are wilted and lightly blackened without becoming too mushy. This will preserve their texture and taste.
• Adjust Za’atar Seasoning: Za’atar blends can vary in flavor and intensity, so taste the dish after adding the seasoning and adjust accordingly. If you prefer a stronger za’atar flavor, feel free to add more.
• Make it a Meal: For a complete and filling meal, consider adding protein to the dish. Chickpeas or other beans work well with the flavors in this recipe and provide an extra boost of nutrition.
• Make Ahead: This dish can be made ahead of time and stored in the refrigerator for a quick and delicious meal during busy days. Simply add the tahini dressing before serving to keep the flavors fresh.
• Customize the Dressing: Feel free to adjust the dressing ingredients to suit your taste preferences. You can add a bit of lemon zest for extra brightness or a touch of maple syrup for sweetness.
• Experiment with Vegetables: While the recipe calls for carrots and onions, you can get creative with other vegetables as well. Sliced bell peppers, cherry tomatoes, or roasted sweet potatoes would complement the dish beautifully.
• Roast the Garlic: To enhance the garlic flavor, you can roast the garlic cloves before adding them to the dressing. Simply wrap the cloves in foil and roast in the oven until soft and fragrant.
• Serve with Crunch: For added texture and taste, consider sprinkling the dish with toasted nuts or seeds like sliced almonds or pumpkin seeds.
• Double the Dressing: If you love a saucier dish, consider making a double batch of the tahini dressing. You can keep the extra dressing in the fridge and use it as a dip for raw veggies or as a dressing for other salads and bowls.