Roasted Broccoli Bowl (Print)

Crispy roasted broccoli over fluffy grains with creamy tahini drizzle

# Components:

→ 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

# Directions:

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 black pepper. Spread evenly across the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring once at the halfway point, until broccoli is golden with crispy 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 bowl. Gradually whisk in water until the sauce reaches a smooth, pourable consistency.
06 - Divide cooked grains evenly among serving bowls. Top each with roasted broccoli and onions. Drizzle generously with tahini sauce.
07 - Top each bowl with sesame seeds, fresh parsley, avocado slices, and lemon wedges if desired. Serve warm.

# Chef Secrets:

01 -
  • The broccoli gets so crispy in the oven that even people who claim they dont like vegetables reach for seconds.
  • Everything comes together in under an hour with ingredients you probably already have tucked away.
  • The tahini sauce is creamy, tangy, and somehow makes every bite feel indulgent without any dairy.
  • Its endlessly adaptable, so you can swap grains, add protein, or pile on whatever toppings sound good that day.
02 -
  • Dont crowd the baking sheet or the broccoli will steam and turn soggy instead of getting crispy.
  • The tahini sauce will seize up and look grainy at first when you add water, but keep whisking and it will smooth out beautifully.
  • If your tahini tastes bitter, a little extra maple syrup or lemon juice can balance it out without making it sweet.
03 -
  • Roast the broccoli on the top rack of your oven for even crispier edges and more color.
  • If your tahini is too thick, warm it gently in a bowl over hot water before making the sauce so it blends more easily.
  • Taste the sauce before you pour it, everyone likes a different balance of tangy and creamy so adjust the lemon or maple syrup to your preference.
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