Brisket Bowls with Roasted Vegetables and Lemon Tahini Sauce
Shredded brisket, caramelized Brussels sprouts and rainbow carrots over fluffy quinoa, finished with a creamy lemon tahini sauce, create a hearty, high‑fiber bowl that fits the Anti‑Inflammatory Rainbow Diet (AIRD). Enjoy these comforting brisket bowls for make‑ahead lunches or dinners when you want real‑food flavor, vibrant color, and long‑lasting satisfaction.
Print
Pin
Servings: 4
Ingredients
For the roasted vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 6 - 7 medium rainbow carrots, sliced on the diagonal 1/4 inch thick
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
For the grain base (See Notes)
- 2 cups dry quinoa
- 4 cups low sodium beef bone broth or water
- 1/2 teaspoon sea salt
For the beef
- 1 1/2 pounds cooked shredded beef brisket
Lemon Tahini Sauce
- 1/2 cup tahini, well stirred (I prefer roasted for flavor)
- 1 large lemon, juiced (at least 1/4 cup juice; see Notes)
- 1/4 – 1/2 cup warm water, as needed to thin
- 2 tablespoons extra virgin olive oil, (plus more for drizzling)
- 1 clove garlic, (finely minced or grated if not using a blender)
- 1/4 teaspoon fresh thyme leaves, plus more for garnish
- 1/4 – 1/2 teaspoon sea salt, to taste
- 1/4 teaspoon ground black pepper
Instructions
Roast the Brussels sprouts and carrots
- Near the end of the brisket cooking time, preheat the oven to 400°F.
- On a large, rimmed baking sheet, toss Brussels sprouts and carrot slices with oil, salt, and pepper. Spread in a single layer, cut sides down for Brussels sprouts.
- Roast for 20 to 25 minutes, stirring once halfway through, until Brussels sprouts have browned edges and the carrots are tender with light caramelization. Start checking at 18 to 20 minutes and pull any small pieces early if needed. Keep warm.
Cook the quinoa
- Rinse the quinoa in a fine mesh strainer until the water runs mostly clear.
- Toast the damp quinoa in a dry saucepan over medium heat for 3 to 4 minutes, stirring, until it smells nutty and any excess moisture evaporates.
- Add the broth or water and salt, bring to a boil, then reduce heat to low, cover, and simmer about 12 to 15 minutes, until the liquid is absorbed.
- Let stand covered 5 to 10 minutes, then fluff with a fork. Keep warm.
Warm the shredded brisket
- Place the shredded brisket in a skillet over medium-low heat. Add a splash of reserved cooking juices or broth to moisten, and stir occasionally until heated through, about 5 minutes. Keep warm.
Make the Lemon Tahini Sauce
- In a bowl or blender, combine tahini, lemon juice, 1/4 cup warm water, olive oil, garlic, thyme leaves, salt, and pepper. Whisk or blend until smooth.
- Add more water a tablespoon at a time until pourable but still creamy.
- Taste and adjust lemon and salt to your preference.
Assemble the bowls
- Divide the cooked grains among 6–8 bowls.
- Top each with a generous scoop of shredded brisket and a pile of roasted Brussels sprouts and carrots.
- Drizzle with Lemon Tahini Sauce and then with olive oil.
- Garnish each bowl with a small thyme sprig or a sprinkle of thyme leaves.
Notes
Prep tip: Save time by batch cooking your grain base or buying precooked in pouches.
Variation tip: You can swap quinoa/rice for millet or another tolerated grain, and the shredded brisket can be replaced with shredded chicken or turkey using the same method.
Storage tip: For best texture, refrigerate the components (shredded brisket, grains, vegetables, and sauce) in separate containers for up to 4 days, Reheat the bowl components before serving. Allow the sauce to come to room temperature, whisk, and drizzle over the top. For meal prep lunches, assemble the bowls without the sauce and refrigerate them in individual containers. Refrigerate the sauce in a small jar. Allow it to come to room temperature and give it a good shake before drizzling over the bowls.