You will love these Brussels sprouts accompanied by chewy farro, crispy tempeh, quick pickled onions, a zesty miso dressing and rayu which is an asian chilli oil condiment. I always use chickpea miso which I order online from Organic Matters out of Nelson B.C. but any light coloured miso will do. The Rayu recipe calls for Korean red chilli flakes (Gochugaru) which are a mildly spicy ground chilli pepper. If you can’t find them any other mild ground chilli such as Alepo will suffice. Rayu lasts for about a month, unrefrigerated and will find it’s way onto just about anything! Farro is an ancient form of wheat that is loaded with protein, magnesium, zinc, and B vitamins. Note that it does contain a small amount of gluten so if you are sensitive, feel free to substitute quinoa or rice. This may look like a lot of prep however; the dressing, rayu and pickled onions can be prepared well in advance and enjoyed in a variety of dishes! I have also substituted the Brussels Sprouts with blistered green beans!
Make sure to start the quick pickled onions a few hours in advance. In a pinch sauerkraut is a great substitution! In the photo below, I also added some cooked beets and grated carrot.
Ingredients:
Serves 4
- one recipe of quick pickled onion (recipe follows)
- one recipe of miso dressing (recipe follows)
- one recipe of Rayu (recipe follows)
- one pkg. of tempeh, thawed and cut into small cubes
- 1 cup of farro, cooked
- fresh organic mixed greens
- 4 radishes, sliced
- 3/4 lb. of organic Brussels Sprouts
- 3 Tbsp. avocado oil
- 1/2 tsp. sea salt
Quick Pickled Onions:
- one red onion, peeled and thinly sliced
- 11/2 cups raw apple cider vinegar
- 1 tsp. sea salt
Combine the vinegar and salt in a litre mason jar. Stir well to dissolve the salt. Pack the sliced onion into the vinegar and salt mixture. Allow to sit for two hours before using. Store in the refrigerator.
Miso Dressing:
Combine all ingredients in a high speed blender until smooth and creamy. Add a little more water if necessary to make this dressing into a more pourable consistency.
Rayu:
- 1/3 cup avocado oil
- 1 Tbsp. freshly grated ginger
- 1 Tbsp. fresh garlic, minced
- 2 green onions, white and green parts, minced
- 1 Tbsp. gochugaru (korean chilli flakes) or any other mildly spicy chilli pepper.
- 1 tsp. red chilli flakes
- 1/4 tsp. salt
- 2 Tbsp. black or white sesame seeds
- 2 Tbsp. tamari
In a small saucepan or fry pan heat the avocado oil over medium heat. Add grated ginger, minced garlic, and minced green onion. Saute for 5 min., stirring throughout.
Add the chilli fakes, salt, black sesame seeds, and tamari. Stir to combine.
Store in a sealed jar.
Farro:
Rinse 1 cup of farro in a colander with cold water. Place in a medium sized saucepan with lots of water to cover along with a tsp. of salt. Cover. Bring to a boil, turn heat down to simmer for about 1/2 hour or until the farro is tender but still has some chewiness to it! Drain, set it back in the saucepan with the lid on to allow some of the moisture to evaporate. Prepare the Brussels Sprouts and tempeh.
Tempeh:
Heat 3 tbsp. oil over medium-high heat in a medium sized fry pan. Add tempeh cubes. Stir frequently for about 5 min. until tempeh is browned on all sides. Add a Tbsp. of tamari to the fried tempeh, stir well to coat. Continue to saute until all of the tamari has been absorbed by the tempeh. Set aside.
Brussels Sprouts:
Cover the bottom of a large fry pan with a tbsp. of oil. Sprinkle 1/2 tsp. of sea salt over the oil. Cut the Brussels Sprouts in half, cutting off the fibrous bottom as well. Place them cut side down in the oiled and salted fry pan.
Cover with a lid. Fry over medium heat for about 5 min. Check to see if the bottoms are browned and if not, cook a few minutes longer. They should be easily pierced with a fork.
Assembly!
To assemble the bowls, arrange some farro and mixed greens in each bowl. Add tempeh, Brussels (or blistered green beans as shown below), and radishes. Spoon a generous serving of miso dressing over each bowl along with a good drizzle of the rayu! Top with pickled red onions and extra black sesame seeds. Serve with extra dressing on the side for those that like it saucy!
