Steamed Broccoli & Brussels with a Tangy Miso Dressing
A quick, nutrient-dense dish that is restorative, light and flavourful, steamed greens drizzled with a bright, tangy lemony tomato miso sauce with a touch of spice. Add nuts, seeds, tofu, peas, beans, chickpeas or quinoa for plant-based protein.
Steaming is one of the quickest, most healthful ways to cook vegetables to retain all their nutrients. The sauce for this salad is tasty, quick to make, and a deep dose of food as medicine rich in vitamin C, pre and probiotic goodness that helps support digestive health and healing.
- Serves2
- Cooks in 3 - 5 mins
- Prep time 10 mins
- Restorative
Restorative ingredients and recipes guided by traditional wisdom & modern practices that help enhance your natural healing, detoxification & elimination process.
- Vitamins Minerals
- Gut Health
- Probiotic + Prebiotic
- Oil + Salt + Sugar Free
Ingredients
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Method
Steamed Broccoli & Brussels with a Tangy Miso Dressing
How to Steam
WASH vegetables, and cut broccoli into even-sized florets. Cut brussel sprouts into halves or quarters so all the vegetables are a similar size; this is important for even cooking and time.
SAUCEPAN ADD water 5cm / 2″ and bring to a boil, lid on.
STEAMER BASKET place cut vegetables. Use stainless steel or bamboo steamer, never plastic.
PLACE steamer basket over boiling water, lid on. The water level should be below the steamer basket.
STEAM 3 mins – Add leafy greens—steam another 1 min. Check if fork-tender; if not, steam it another 1 min. Turn off the heat.
REMOVE the steamer basket. If you leave it sit over water or the lid on, it will keep cooking = overcook.
PLATE leafy greens, top with broccoli and brussel sprouts—drizzle with dressing + a sprinkle of dulse and any seeds, nuts or herbs you want to add.
Tangy Miso Dressing
SQUEEZE lemon, whisk or shake in a jar, all dressing ingredients together. Taste and adjust spice – if too thick, add 1 tbsp lemon juice or water.
Chef tips + Ingredient Swaps + Ideas
SWAP | RAW LEAFY GREENS – you can steam your leafy greens lightly or eat them raw. Swap use collards, spinach, kale, swiss chard, cabbage, salad greens, arugula, radicchio, bok choy, dandelion greens, mustard greens. Cooking times will vary.
ADD PROTEIN – nuts, seeds, tofu, pulses, beans, chickpeas or quinoa for plant-based protein. OR eggs, meats or fish.
ADD vegetables like pumpkin, squash, carrots, sweet potato, root vegetables, beans, peas, zucchini, corn – cooking time will vary.
SIZE MATTERS Cooking times will vary depending on the size and how evenly you cut the vegetables
ADD TOFU – steaming the tofu warms it through and softens it nicely. You can pan-sear it if you prefer.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels.
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