Roasted Broccoli Bowl (Printable)

Crispy roasted broccoli over fluffy grains with creamy tahini drizzle.

# What You 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

# 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 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, bring to a boil, then reduce heat, cover, and simmer until fluffy (quinoa approximately 15 minutes, rice approximately 35 minutes). 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 smooth and pourable.
06 - Divide cooked grains among bowls. Top with roasted broccoli and onions. Drizzle generously with tahini sauce.
07 - Top with sesame seeds, parsley, avocado slices, and lemon wedges if desired. Serve warm.

# Top Tips:

01 -
  • Those crispy broccoli edges become your favorite part to sneak when nobody's looking.
  • The tahini sauce is creamy enough to feel indulgent but honest enough that you don't feel guilty about seconds.
  • Comes together in 40 minutes, making weeknight dinners feel less like a chore and more like a small victory.
02 -
  • Don't crowd the baking sheet; broccoli needs space to roast, not steam, so it becomes crispy instead of soft and mushy.
  • The tahini sauce thickens as it sits, so if you're making it ahead, thin it with a splash more water right before serving.
03 -
  • Cut broccoli florets smaller than you think you need; smaller pieces develop more crispy surface area and cook more evenly across the batch.
  • If your tahini sauce breaks or gets too thick, add water one teaspoon at a time while whisking vigorously to bring it back to silky smoothness.
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