Roasted Broccoli Bowl (Printable)

Crispy roasted broccoli over fluffy grains with creamy tahini drizzle

# 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
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 edges.
04 - Rinse quinoa or rice under cold water. Combine with water or broth in saucepan, bring to boil, reduce heat, cover, and simmer until fluffy. Quinoa requires approximately 15 minutes, rice requires approximately 35 minutes. Fluff with fork.
05 - Whisk together tahini, lemon juice, maple syrup, minced garlic, and salt in a bowl. Gradually whisk in water until smooth and pourable consistency is achieved.
06 - Divide cooked grains among serving bowls. Top with roasted broccoli and onions. Drizzle generously with tahini sauce.
07 - Garnish with sesame seeds, parsley, avocado slices, and lemon wedges. Serve warm.

# Expert Advice:

01 -
  • The broccoli gets crispy and charred in ways that make you forget you're eating something healthy.
  • That tahini sauce is creamy enough to feel indulgent but doesn't weigh you down afterward.
  • It comes together in under an hour and tastes even better as leftovers the next day.
02 -
  • Don't crowd the baking sheet; if the broccoli and onions are piled on top of each other, they'll steam instead of roast, and you'll lose that crispy magic.
  • The tahini sauce thickens slightly as it cools, so if you're making it ahead, you might need to whisk in a bit more water before serving.
03 -
  • Taste the tahini sauce as you're adding water; it should coat a spoon but still flow freely when you drizzle it, not be thick like hummus.
  • If your tahini tastes bitter or separated, it might be old; swap it out for a fresh jar and the sauce will transform completely.
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