Ruffage bowls with spicy green tahini sauce
This recipe was inspired by a meal I had at the famous Bouldin Creek Cafe in Austin, TX. It’s full of umami from charred broccoli and mushrooms, plus a crispy fried texture from nutritional yeast. Add a dollop of addictive tahini sauce and you’ve got as many lunches as your veggie drawer can conceivably fit.
Ruffage bowls with spicy green tahini sauce
Servings: 2
Prep Time: 5 mins
Cook Time: 10 mins
Ingredients
Salad
2 cups small broccoli florets and stems
2 cups quartered baby bella mushrooms
½ large carrot, cut into matchsticks
½ cup shredded purple cabbage
½ green or red bell pepper, sliced
1 avocado, pitted & cubed
1 tbsp extra-virgin olive oil
1 tbsp nutritional yeast
Sauce
2 serrano chilis, chopped
2 garlic cloves
1 cup cilantro, chopped
¼ cup extra-virgin olive oil
⅓ cup tahini
Juice of 1 lemon
1 tsp salt
Directions
Heat 1 tbsp extra-virgin olive oil on a skillet on high heat. Add broccoli and stems. After 1 minute, add mushrooms and stir occasionally for 8-10 minutes or until broccoli is tender and charred. Let cooked veggies cool 5 minutes before tossing with nutritional yeast.
While veggies are cooking, slice carrots, cabbage, pepper, and avocado. Arrange in bowls.
Prepare the sauce. Place chilis, garlic, cilantro, oil, tahini, lemon juice, and salt in a tall cup. Using an immersion blender, blend 1-2 minutes from low to high speed until smooth.
Top bowls with tossed cooked veggies. Add sauce to taste.
Tips
The recipe makes enough sauce for at least 4 bowls. This meal can stretch for days; just chop up more fresh veggies and repeat.
Taste the sauce and add more of this or that to your liking.