Roasted Broccoli Bowl (Printable Version)

Crispy roasted broccoli over fluffy grains with creamy tahini sauce for a satisfying Mediterranean-inspired meal.

# 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 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 chopped fresh parsley
17 - 1 avocado, sliced
18 - Lemon wedges

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss broccoli florets and red onion slices with olive oil, smoked paprika, salt, and pepper until well coated. Spread evenly on prepared baking sheet.
02 - Roast for 20 to 25 minutes, stirring once halfway through cooking, until broccoli is golden brown and crispy at the edges.
03 - 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 tender and fluffy, approximately 15 minutes for quinoa or 35 minutes for brown rice. Fluff with a fork.
04 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and salt in a mixing bowl. Gradually whisk in water, 1 tablespoon at a time, until sauce reaches smooth, pourable consistency.
05 - Divide cooked grains evenly among four serving bowls. Top each with roasted broccoli and red onion. Drizzle generously with tahini sauce.
06 - Garnish with sesame seeds, fresh parsley, avocado slices, and lemon wedges if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • It's the kind of meal that satisfies vegetarians and meat-eaters alike because it doesn't feel like you're missing anything.
  • The whole thing comes together in 40 minutes flat, which means you can make dinner after work without losing your mind.
  • Leftovers taste just as good cold the next day, making it sneakily perfect for meal prep without feeling like meal prep.
02 -
  • Tahini sauce thickens as it cools, so make it slightly looser than you think you want it when serving warm, and remember it'll thicken overnight if you're storing leftovers.
  • Don't skip stirring the vegetables halfway through roasting; it's the difference between some pieces crispy and others pale, and everything should shine.
03 -
  • If you're short on time, use pre-cooked quinoa packets or leftover grains from another meal, and this whole recipe becomes a 25-minute dinner.
  • A squeeze of tahini sauce in the bottom of your bowl before adding grains keeps everything from sliding around and makes eating easier than it should be.
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