Pine Nut & Tahini Vegetable Plate

Serves: 4

V VG GF DF SF

Adding in extra vegetables can be challenging. Flavor, time, and accessibility are all legitimate factors in deciding on what food will be featured at your next meal. 

Incorporating plenty of fresh, whole foods are essential to healing your gut.

Many times, alternative choices are filled with sugar and other inflammatory ingredients that stress out the gut.

Easy solution: This delicious, easy-to-prepare Pine Nut & Tahini Vegetable Plate.

Cruciferous veggies like cauliflower are packed with nutrients and fiber, which allows healthy gut bugs to thrive. 

Plus the creamy texture of tahini offers satisfaction in every bite.

Altogether, the perfect vegetarian side dish or quick leftover meal!

 

Ingredients

1 head cauliflower, florets

1 avocado, diced

1 bag shredded Brussel sprouts

2 tbs tahini

¼ cup pine nuts 

1 cup shiitake mushrooms, chopped

2 tbs avocado oil 

 

Step 1

Preheat oven to 375 degrees, on a sheet pan place cauliflower florets, drizzle with 1 tbs avocado oil. Roast for 20-25 minutes or until golden brown.

Step 2

In a medium-sized skillet, add remaining oil. Saute shredded Brussel sprouts and mushrooms for 5-10 minutes or until soft.

Step 3

Toss in pine nuts, sea salt, and pepper.

Step 4

Once cauliflower is finished, mix in with Brussel sprouts. Transfer to serving bowl and drizzle tahini. Then top with avocado slices.