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 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.
The components of this Roasted Broccoli Bowl are totally versatile. Serve it with brown rice, farro, or roasted sweet potato instead of quinoa. Add some fresh veggies like sliced red pepper or shredded carrot. 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 get creative!
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. 😀
You might also like:
- Sticky Sesame Tofu with Broccoli
- Sweet Potatoes with Lemony Kale and White Beans
- Thai-Inspired Vegan Larb
- Vegan Caesar with Roasted Chickpeas
Roasted Broccoli Bowl with Sunbutter Sauce
- 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
- 1/2 tsp smoked paprika
- 1 Tbsp high heat oil such as walnut or grapeseed *For oil-free, sub 2 or 3 Tbsp lime juice or vegetable broth
- sea salt
For the sauce:
- 1/3 cup sunflower seed butter, salted
- 2 Tbsp tamari (for gluten-free) or soy sauce
- 2 Tbsp maple syrup
- 3 Tbsp fresh lime juice, about 1 lime
- 2 tsp rice vinegar
- 1 Tbsp water, for consistency
- 1 clove garlic, minced
- pinch of red pepper flakes, optional
- 3 cups salad greens, optional
- 4 green onions, whites and greens, chopped
- 3 Tbsp sesame seeds
- fresh cilantro
- lime wedges
- 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.