Save There's something magical about a perfectly roasted broccoli bowl that turns a simple vegetable into the star of the show. The high heat of the oven transforms ordinary broccoli florets into crispy, caramelized morsels with deep flavor and satisfying texture. Combined with fluffy quinoa and a silky tahini sauce, this Mediterranean-inspired bowl creates a symphony of tastes and textures that will leave you feeling nourished and satisfied.
Save This roasted broccoli bowl has become a weekly staple in my kitchen. The combination of smoky paprika-scented broccoli with the nutty tahini sauce creates a craveworthy meal that even vegetable skeptics will enjoy. The beautiful contrast between the vibrant green broccoli, purple-red onions, and golden quinoa makes for a feast for the eyes as well as the palate.
Ingredients
- Vegetables: 1 large head broccoli (cut into florets), 1 red onion (thinly sliced), 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
- Grains: 1 cup quinoa or brown rice (uncooked), 2 cups water or vegetable broth
- Tahini Sauce: 1/3 cup tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup or honey, 1 garlic clove (minced), 3–5 tablespoons water (to thin), salt to taste
- Optional Toppings: 2 tablespoons toasted sesame seeds, 1/4 cup chopped fresh parsley, 1 avocado (sliced), lemon wedges
Instructions
- Prepare the oven and broccoli
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, toss broccoli florets and red onion slices with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables
- Roast for 20–25 minutes, stirring once halfway through cooking time, until the broccoli is golden and crispy at the edges. The slight char on the florets adds incredible depth of flavor.
- Cook the grains
- While the vegetables roast, 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: ~15 minutes, rice: ~35 minutes). Fluff with a fork when done.
- Make the tahini sauce
- In a medium bowl, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and salt. Gradually whisk in water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
- Assemble the bowls
- Divide the cooked grains among four bowls. Top each with a generous portion of the roasted broccoli and onions. Drizzle liberally with the tahini sauce.
- Add the finishing touches
- Garnish each bowl with toasted sesame seeds, chopped fresh parsley, avocado slices, and lemon wedges if desired. Serve while the vegetables are still warm for the best experience.
Zusatztipps für die Zubereitung
Don't overcrowd your baking sheet when roasting the broccoli – this ensures the florets become properly crispy rather than steaming. For the tahini sauce, if it becomes too thick after refrigeration, simply whisk in a bit more water before serving. To save time, you can prepare the tahini sauce up to three days in advance and store it in an airtight container in the refrigerator.
Varianten und Anpassungen
This versatile bowl welcomes many variations. For a protein boost, add roasted chickpeas, grilled tofu, or a soft-boiled egg. Try swapping the broccoli for cauliflower or brussels sprouts when in season. For a gluten-free option, ensure you use certified gluten-free quinoa. If you prefer a spicier bowl, add a pinch of red pepper flakes to the roasting vegetables or stir some harissa paste into your tahini sauce.
Serviervorschläge
Serve this bowl as a complete meal on its own, or alongside a simple green salad for extra freshness. For a dinner party, set up a build-your-own bowl bar with the components served separately, allowing guests to customize their portions and toppings. This bowl also works beautifully as a side dish to complement grilled fish or chicken for those who aren't following a plant-based diet.
Save This roasted broccoli bowl exemplifies how simple ingredients can create extraordinary meals when treated with care and attention. The transformative power of high-heat roasting brings out broccoli's natural sweetness, while the creamy tahini sauce adds richness without heaviness. Whether you're a dedicated plant-based eater or simply looking to incorporate more vegetables into your diet, this bowl offers a delicious way to nourish your body while delighting your taste buds.
Recipe Help & Answers
- → How should I roast the broccoli for optimal crispiness?
Toss broccoli florets with olive oil, smoked paprika, salt, and pepper. Roast at 425°F (220°C) for 20–25 minutes, stirring halfway to ensure even crisping.
- → Can I substitute the grains used in this dish?
Yes, quinoa or brown rice works well, but you can also use farro or couscous as alternatives depending on preference.
- → How do I prepare the tahini sauce to the right consistency?
Whisk tahini with lemon juice, maple syrup, minced garlic, and salt. Gradually add water while whisking until the sauce reaches a smooth, pourable consistency.
- → What toppings complement this bowl best?
Toasted sesame seeds, chopped parsley, sliced avocado, and lemon wedges enhance texture and flavor when added before serving.
- → Is this dish suitable for special diets?
Yes, it's vegetarian, vegan, dairy-free, and can be gluten-free if gluten-free grains are chosen.