Roasted Broccoli Bowl (Printable Version)

Crispy roasted broccoli over fluffy quinoa 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 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

# Steps:

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 the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through, 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 (quinoa requires approximately 15 minutes, rice requires 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 the sauce achieves a smooth, pourable consistency.
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 Insights:

01 -
  • The broccoli gets impossibly crispy at the edges while staying tender inside, which is honestly the moment everything clicks.
  • It comes together in about 40 minutes but feels like you've spent way more time on it, which is the best kind of kitchen magic.
  • You can prep it once and eat it three different ways throughout the week without it feeling like you're having the same meal twice.
02 -
  • If your tahini sauce breaks or gets too thick, don't panic—a squeeze of lemon juice or an extra splash of water will bring it right back to that silky consistency.
  • The roasted broccoli is the star, so don't crowd your baking sheet; it needs space to get crispy, not to steam itself into submission.
03 -
  • Don't rinse your grains after they're cooked—that starch is what keeps them fluffy and helps them hold their shape.
  • Taste your tahini sauce before serving and adjust the seasoning; sometimes it needs more lemon, sometimes just a touch more salt, and that final taste test is what keeps it from being good and makes it genuinely memorable.
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