Roasted Broccoli Bowl (Printable format)

Crispy roasted broccoli over fluffy grains with creamy tahini drizzle

# List of ingredients:

→ 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

# How to make it:

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 crispy at the edges.
04 - Rinse quinoa or rice under cold water. Combine with water or broth in a saucepan and bring to a boil. Reduce heat, cover, and simmer until fluffy—approximately 15 minutes for quinoa or 35 minutes for rice. 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 the sauce reaches a smooth, pourable consistency.
06 - Divide cooked grains among serving bowls. Top each with roasted broccoli and onions. Drizzle generously with tahini sauce.
07 - Top with sesame seeds, parsley, avocado slices, and lemon wedges as desired. Serve warm.

# Expert Suggestions:

01 -
  • The broccoli gets so crispy on the edges it almost tastes like chips, which makes eating your greens feel like a reward instead of a chore.
  • Everything can be prepped ahead and assembled in minutes, so you can have a nourishing meal even when your brain is too tired to think.
  • The tahini sauce is so creamy and tangy it turns plain grains into something you actually look forward to eating.
  • Its endlessly flexible, you can swap vegetables, grains, or toppings based on whatever is languishing in your fridge.
02 -
  • Dry your broccoli thoroughly after washing or it will never crisp up, I use a clean kitchen towel and press down hard.
  • Tahini sauce will seize and thicken at first when you add water, keep whisking and it will suddenly turn silky and smooth.
  • If your grains are bland, you forgot to salt the cooking water, season them after cooking if you have to.
  • The broccoli tastes best straight out of the oven, but it reheats surprisingly well if you use a hot oven instead of a microwave.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat until golden and fragrant, it only takes two minutes but the flavor difference is huge.
  • Use a high quality tahini, the cheap stuff can taste bitter and gritty, look for one with only sesame seeds and maybe salt on the label.
  • If your tahini sauce is too thick, whisk in more water one tablespoon at a time, if its too thin, add a little more tahini or a squeeze of lemon.
  • Roast extra broccoli and keep it in the fridge, it is fantastic cold on salads or eaten straight as a snack.
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