Roasted Broccoli Bowl (Printable)

Golden roasted broccoli over wholesome grains with velvety tahini dressing

# What you'll need:

→ Vegetables

01 - 1 large head broccoli, cut into florets
02 - 1 red onion, thinly sliced
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Grains

07 - 1 cup quinoa or brown rice, uncooked
08 - 2 cups water or vegetable broth

→ Tahini Sauce

09 - 1/3 cup tahini
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon maple syrup or honey
12 - 1 garlic clove, minced
13 - 3 to 5 tablespoons water
14 - Salt to taste

→ Toppings

15 - 2 tablespoons toasted sesame seeds
16 - 1/4 cup fresh parsley, chopped
17 - 1 avocado, sliced
18 - Lemon wedges

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss broccoli florets and red onion slices with olive oil, smoked paprika, salt, and pepper. Spread evenly on prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring once halfway through, until broccoli is golden and edges are crispy.
04 - 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 tender and fluffy. Quinoa requires approximately 15 minutes; brown rice requires approximately 35 minutes. Fluff with a fork.
05 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and salt in a mixing bowl. Gradually whisk in water until sauce reaches smooth, pourable consistency.
06 - Divide cooked grains evenly among serving bowls. Top with roasted broccoli and onions. Drizzle generously with tahini sauce.
07 - Garnish with sesame seeds, fresh parsley, avocado slices, and lemon wedges as desired. Serve immediately while warm.

# Expert Advice:

01 -
  • The broccoli gets so golden and crispy at the edges it tastes almost like a snack.
  • That tahini sauce is dangerously good and you will want to pour it over everything.
  • It comes together in less time than ordering takeout and feels just as satisfying.
  • You can prep the components ahead and assemble fresh bowls all week without getting bored.
02 -
  • Dont crowd the baking sheet or the broccoli will steam instead of getting crispy, use two pans if you need to.
  • The tahini sauce will seize up and look grainy at first when you add water, just keep whisking and it will come together smooth.
  • If your quinoa tastes bitter, you didnt rinse it enough, always run it under cold water until the water is clear.
03 -
  • Roast the broccoli on the top rack of your oven for even crispier florets.
  • Make a double batch of tahini sauce and keep it in the fridge, it lasts two weeks and goes on everything from salads to roasted potatoes.
  • If your tahini sauce is too thick the next day, just whisk in a teaspoon of warm water to loosen it up again.
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