A vibrant mix of roasted broccoli, grains, and creamy tahini sauce for a wholesome, satisfying meal.
# 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 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
# 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 black pepper until evenly coated.
02 - Spread seasoned vegetables evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through cooking, until broccoli is golden and crispy at the edges.
03 - Rinse quinoa or brown rice under cold water. In a saucepan, combine grains with water or vegetable broth 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 - In a mixing 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.
05 - Divide cooked grains evenly among four serving bowls. Top each portion with roasted broccoli and caramelized onions. Drizzle generously with tahini sauce.
06 - Top each bowl with toasted sesame seeds, fresh parsley, avocado slices, and lemon wedges. Serve warm.
