This healthy 30-minute meal features roasted broccoli, smoky, roasted chickpeas, nutty quinoa, and a rich and flavorful sunbutter sauce (similar to Asian peanut sauce). This recipe is vegan and gluten-free. Make it oil-free by dry-roasting the broccoli and chickpeas or roasting them in a bit of lime juice.
Why You'll Love this Roasted Broccoli Bowl
Sometimes you crave a wholesome, colorful, nourishing, and satisfying bowl full of plants. And this Roasted Broccoli Bowl is here to meet that need!
As a huge broccoli fan, I'll happily eat broccoli in pretty much all forms. But even I know, roasted broccoli is the best broccoli. Really, it is. Maybe you already know that, but just in case, I'm here to encourage you to incorporate roasted broccoli into your regular menu.
When broccoli is cooked for about 20 minutes at high heat, magical things happen. You often see roasted broccoli described as "nutty," but I think it goes way beyond that. I would say it develops an almost umami-like, irresistible depth of flavor.
And that's why roasted broccoli is the star of this recipe, even though there are equal amounts of tasty chickpeas and quinoa in this flavorful bowl. Oh, wait! Let's not forget about the SAUCE!
Oil-Free Sunbutter Sauce, aka Peanut-free Peanut Sauce!
Any other fans of peanut sauce out there? From peanut soba to drizzled on brown rice, I never turn down a classic peanut sauce. But I decided to mix things up a bit and sub sunflower seed butter for the peanut butter this time around, and it was great!
Just like any other sauce or dressing, sunbutter sauce benefits from resting in the fridge for a while, allowing the flavors to mingle. So if you have time to make the sauce earlier in the day, or even the day before, that's great. If not, just let it sit for a bit while the broccoli and quinoa are cooking.
I went heavy with the lime juice and added a splash of rice vinegar in the sauce. Since sunbutter has such a strong flavor, the extra bit of acidity helps balance the flavors, along with the sweetness of maple syrup. If you're using a sweetened variety of sunbutter, you may want a bit less maple syrup.
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Mix-and-Match Ideas
The components of this Roasted Broccoli Bowl are totally versatile.
- Serve it with brown rice, farro, millet, or roasted sweet potato instead of quinoa.
- Add fresh veggies like sliced bell pepper or shredded carrot, jicama, or beets.
- Season the chickpeas with other spices you enjoy, or replace them altogether with cubed tofu, tempeh or another bean.
Mix and match your beans, greens, and grains, and have fun!
Serve this broccoli-quinoa bowl with your favorite garnishes, like fresh green onion, lettuce, lime wedges, cilantro, and sesame seeds.
Ready in no time, this nutritious Roasted Broccoli Bowl will have you licking your lips and feeling totally satisfied! If you try it I would love to hear from you! Drop me a line in the comments below, and if you LOVE it be sure to give it a star rating.
Happy Cooking!
You might also like:
- Sticky Sesame Tofu with Broccoli
- Vegan Roasted Broccoli
- Sweet Potatoes with Kale and White Beans
- Thai-Inspired Vegan Larb
- Vegan Tahini Caesar Salad
Recipe
Roasted Broccoli Bowl with Sunbutter Sauce
Ingredients
- 1 large head broccoli (about 1 lb. after removing stalks), cut into bite-size florets
- 2 cups cooked chickpeas or 1 (15 oz.) can, rinsed and drained
- 1 cup uncooked quinoa or 3 to 4 servings cooked grain of choice
- ½ teaspoon smoked paprika
- 1 tablespoon high heat oil such as walnut or grapeseed - *For oil-free, sub 2 or 3 tablespoon lime juice or vegetable broth
- sea salt
For the sauce:
- ⅓ cup sunflower seed butter, salted
- 2 tablespoon tamari (for gluten-free) or soy sauce
- 2 tablespoon maple syrup
- 3 tablespoon fresh lime juice, about 1 lime
- 2 teaspoon rice vinegar
- 1 tablespoon water, for consistency
- 1 clove garlic, minced
- pinch of red pepper flakes, optional
Garnishes:
- 3 cups salad greens, optional
- 4 green onions, whites and greens, chopped
- 3 tablespoon sesame seeds
- fresh cilantro
- lime wedges
Instructions
- Preheat oven to 425 degrees and line two baking sheets with parchment.
- Pat broccoli and chickpeas dry with a lint-free towel. Place broccoli on one pan in a single layer and chickpeas on the other. If broccoli is too crowded on one pan, transfer some to the other pan. Use your hands to gently toss the broccoli and chickpeas in oil (or lime juice/broth for oil-free). Sprinkle with salt. Bake for 18 to 20 minutes, flipping the broccoli and stirring chickpeas at the half way point.
- While the broccoli and chickpeas are roasting, cook the quinoa according to package directions.
- Combine the sauce ingredients in a small bowl. Whisk with a fork until smooth. Set aside.
- When broccoli is slightly charred and barely fork tender, remove from oven. Remove chickpeas from oven and sprinkle with smoked paprika. Stir to coat. For crispier chickpeas, bake for another 5 to 7 minutes.
- Spoon quinoa, broccoli, and chickpeas into individual serving bowls. Add a handful of lettuce greens, if using. Sprinkle with green onion and sesame seeds, and drizzle with sauce. Serve immediately.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
elizabeth shipley says
I am going to make this again. I actually purchased sunflower seeds and made the nut butter. How long with it keep in the refrigerator? thank you elizabeth shipley
Lori Rasmussen says
Hi Elizabeth - Happy to hear that! I feel comfortable keeping homemade nut and seed butters for up to two weeks.
elizabeth shipley says
What would be a good substitute for sun butter since I have not seen it in my local stores? Could I make it with sun flower seeds? thank you
Lori Rasmussen says
Hi Elizabeth. Yes, you can make it in a food processor using roasted sunflower seeds.
Heather Jenson says
This is one of our favorite recipes. Thank you! The flavors are wonderful. We double the chickpeas.
Jennifer Margopulos-Kelenske says
Great bowl for week lunches! Easy to meal prep and easy to reheat for leftovers. Yummy sauce too!
Colleen says
My husband and I really enjoyed eating this salad. I will try variations with other veggies and with brown rice. Definitely a keeper.l
Bec says
Great bowl! Roasted broccoli and chickpeas go so well together - love the lime with it!
Robin says
This was really good. The sauce is delicious. Since we had tomato, yelliw squash and cucumber from the garden i added those; roasting the squash along with the broccoli.
Lori says
The addition of squash sounds delicious! Thanks for the comment, Robin.
Karly says
Roasted broccoli is a staple at my house! Pinning!
Lori says
Hooray for roasted broccoli! Hope you enjoy. 🙂
Cindy says
My daughter in law is gluten and dairy free and vegetarian. I made this for tonights dinner but added fresh grated ginger to the dressing. It was amazing! Will definately makevit again!