Roasted Broccoli Bowl

Indulge in a wholesome meal that combines the earthy crunch of golden roasted broccoli with the heartiness of fluffy grains. This Roasted Broccoli Bowl is a Mediterranean-inspired masterpiece, perfect for those seeking a nutritious, plant-based dinner that doesn't compromise on flavor or satisfaction.

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The secret to this bowl lies in the contrast of textures. By roasting the broccoli at a high heat, you achieve crispy, caramelized edges that pair beautifully with the smooth, nutty sauce. It is a vibrant dish that proves simple ingredients can create extraordinary results.

Ingredients

• Vegetables: 1 large head broccoli (cut into florets), 1 red onion (thinly sliced), 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
• Grains: 1 cup quinoa or brown rice (uncooked), 2 cups water or vegetable broth
• Tahini Sauce: 1/3 cup tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup or honey, 1 garlic clove (minced), 3–5 tablespoons water (to thin), salt to taste
• Toppings (optional): 2 tablespoons toasted sesame seeds, 1/4 cup chopped fresh parsley, 1 avocado (sliced), lemon wedges

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Toss broccoli florets and red onion slices with olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.

Step 3

Roast for 20–25 minutes, stirring once halfway, until the broccoli is golden and crispy at the edges.

Step 4

Meanwhile, rinse quinoa or rice under cold water. Combine with water or broth in a saucepan, bring to a boil, then reduce heat, cover, and simmer until fluffy (quinoa: ~15 minutes, rice: ~35 minutes). Fluff with a fork.

Step 5

For the tahini sauce, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and salt in a bowl. Gradually whisk in water until smooth and pourable.

Step 6

To assemble, divide cooked grains among bowls. Top with roasted broccoli and onions. Drizzle generously with tahini sauce.

Step 7

Garnish with sesame seeds, parsley, avocado slices, and lemon wedges if desired. Serve warm.

Zusatztipps für die Zubereitung

For an extra kick of heat, sprinkle a pinch of chili flakes over the broccoli before roasting. Ensure the broccoli is completely dry before tossing it in oil to maximize the crispiness of the edges.

Varianten und Anpassungen

Easily boost the protein content by adding chickpeas or grilled tofu to the bowl. You can also swap the base grains for farro, couscous, or even cauliflower rice for a lower-carb option.

Serviervorschläge

This bowl is ideal for meal prep; simply keep the tahini sauce and fresh avocado separate until you are ready to enjoy. Serve it warm with an extra squeeze of lemon to brighten the flavors.

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Whether you need a quick weekday lunch or a nourishing evening meal, this Roasted Broccoli Bowl is a satisfying choice that brings wholesome ingredients together in every delicious bite.

Recipe FAQs

→ Can I make this bowl ahead of time?

Absolutely. The roasted vegetables and cooked grains keep well in the refrigerator for 4-5 days. Store the tahini sauce separately in a sealed container and add fresh toppings like avocado and parsley just before serving.

→ What's the best way to reheat roasted broccoli?

Reheat in a 375°F oven for 8-10 minutes to restore crispiness, or warm briefly in a skillet over medium heat. The microwave works but will soften the crispy edges you achieved during roasting.

→ Can I use frozen broccoli instead of fresh?

Frozen broccoli works in a pinch, though fresh yields better texture. Thaw and pat frozen florets completely dry before roasting, and increase cooking time by 5-7 minutes. The result will be softer but still flavorful.

→ How can I add more protein to this bowl?

Chickpeas, white beans, or lentils pair beautifully with the Mediterranean flavors. Grilled tofu cubes, roasted chickpeas, or even a poached egg on top would make this a more protein-rich meal.

→ Is the tahini sauce necessary?

The tahini sauce creates a creamy, rich element that balances the roasted vegetables. If you're allergic to sesame, try a cashew cream, lemon-herb yogurt sauce, or simple olive oil and lemon dressing instead.

→ What other grains work well in this bowl?

Farro adds a chewy texture, couscous cooks quickly for weeknight ease, and bulgur brings a traditional Mediterranean flair. Even cauliflower rice or barley would be delicious alternatives to quinoa or brown rice.