Karoline Boehm Goodnick for The Boston Globe
Top this plant-based, high-protein meal with chickpeas and a variety of roasted and raw vegetables. Ample portions will leave you feeling satisfied. While the Brussels sprouts roast, make the tahini sauce. The brown rice and red quinoa are cooked together so you don’t dirty two pots.
|8||ounces Brussels sprouts, trimmed and halved or quartered, if large|
|1||tablespoon olive oil|
|1||teaspoon curry powder|
|Salt and pepper, to taste|
1. Set the oven at 425 degrees. On a rimmed baking sheet, toss Brussels sprouts with olive oil, curry powder, salt, and pepper. Arrange them cut sides down on the sheet.
2. Roast for 15 minutes or until tender and browned on the bottom.
|¼||cup lemon juice|
|½||teaspoon ground cumin|
|½||teaspoon curry powder|
|Pinch cayenne pepper|
|Salt and black pepper, to taste|
1. In a blender, combine garlic, tahini, lemon juice, cumin, curry powder, cayenne, salt, black pepper, and water.
2. Blend until smooth, stopping to scrape down the sides of the blender with a rubber spatula as needed. Transfer to a bowl.
GRAINS AND VEGETABLES
|Salt, to taste|
|1||cup long-grain brown rice|
|½||cup red quinoa|
|2||cups tightly packed baby spinach|
|4||scallions, thinly sliced|
|1||can (15 ounces) chickpeas, drained|
|¼||cup chopped fresh parsley|
|6||radishes, thinly sliced|
|1||ripe avocado, peeled and sliced|
|½||teaspoon white sesame seeds|
|½||teaspoon black sesame seeds|
|1||lemon, cut into wedges|
1. In a saucepan, bring the water and a large pinch of salt to a boil. Add the rice, lower the heat, and cover the pan. Simmer for 20 minutes (it will not be tender).
2. Meanwhile, in a dry skillet over medium heat, cook the quinoa, stirring with a heatproof rubber spatula, for 5 minutes, or until it starts to turn darker. When the rice has cooked for 20 minutes, tip the quinoa into the rice, re-cover the pan, and continue cooking for 20 minutes, or until the rice and quinoa are both tender. Total simmering time is 40 minutes. Transfer to a large bowl.
3. While the grains are still hot, gently stir in spinach, scallions, and half the tahini dressing. Let stand for 5 minutes to wilt the spinach.
4. In another bowl, toss chickpeas and parsley with half of the remaining dressing.
5. Divide the grain mixture among 4 bowls. Top each with Brussels sprouts, chickpeas,, carrots, radishes and ¼ of the avocado. Drizzle remaining sauce over the vegetables and sprinkle with white and black sesame seeds. Garnish with lemon.
Karoline Boehm Goodnick
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