Simple creations just make the world a whole lot tastier. Especially when they are created with so much vibrancy! Before I headed off to the Philippines I was fortunate to hang out with the amazing Jess Sepel from @JShealth. She asked me to create a dish for one of her featured videos.

In typical fashion running around before I fly out, I asker her lovely coordinator to pick up two

ingredients… Pepitas and Brussels Sprouts. Still not actually knowing what I was going to create I knew I had some serious colour and an inundated amount of texture. All I needed was a little more sustenance and bit of acidic goodness and we were on the way to a nourishing lunch that every gentrified healthy cafe would be smiling about.


My friends… here is a simple bit of play time of what we put together. It was so tasty and with both our fondness for the sprouts it was always going to be a gold medal effort. All you need to do is pick a few ingredients and then create something from its wonder. Sometimes overcomplicating can ruin the fun, method and of course taste. So hit the shops on the super cheap and have a go at this green amazingness. If you don’t have Freekeh swap it for quinoa or brown rice 🙂

Cost: $5

Skill: Easy (never worked with sprouts before)


Ingredients: (Serves 4)

2 Cups Brussel Sprouts

1/2 Cup Pepitas

6 Seconds of Olive oil

1 1/2 Cooked Freekeh, (See packet instructions)

Juice of 1 Lemon

Pinch of salt

1 Bunch Fresh mint

2 Second pour of Tamari

2 tsp Chilli flakes


  1. Finely slice Brussels sprouts using a mandolin
  2. Add a 2 second pour of olive oil in a frypan on medium-high heat and cook Pepitas for 2-3 minutes or until golden, before stirring in your brussels sprouts. Stir for a further 3 minutes and remove
  3. Combine sprouts in a bowl with freekeh, half the bunch of fresh mint, pinch of salt and pepper
  4. Mix lemon juice, remaining olive oil, tamari, and a handful of torn mint in a bowl or glass jar
  5. Pour oil over brussels mix and turn onto a plate, finish with Chili flakes

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