Roasted Broccoli Bowl with Tahini (Printable)

Crispy roasted broccoli with quinoa and creamy tahini sauce for a wholesome Mediterranean-inspired 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 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 Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine broccoli florets and red onion slices with olive oil, smoked paprika, salt, and pepper. Distribute evenly across the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring once at the midpoint, until broccoli achieves golden color with crispy edges.
04 - Rinse quinoa or rice under cold water. Place in a saucepan with water or broth, bring to boil, reduce heat, cover, and simmer until tender. Allow approximately 15 minutes for quinoa or 35 minutes for brown rice. Fluff with fork.
05 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and salt in a bowl. Gradually add water while whisking until the mixture reaches a smooth, pourable consistency.
06 - Divide cooked grains equally among serving bowls. Layer roasted broccoli and onions on top. Drizzle generously with tahini sauce.
07 - Top with sesame seeds, fresh parsley, avocado slices, and lemon wedges as desired. Serve warm.

# Expert Advice:

01 -
  • The broccoli gets crispy and caramelized in a way that makes you forget you're eating vegetables.
  • It's naturally plant-based but feels indulgent thanks to that tahini sauce doing all the heavy lifting.
  • One bowl, minimal cleanup, and you actually feel nourished instead of like you've settled for something.
02 -
  • Don't crowd the baking sheet with broccoli; they need space to get crispy instead of steaming themselves into sadness.
  • The tahini sauce needs patience when you're thinning it; add water gradually so it becomes silky instead of splitting into a grainy mess.
03 -
  • Pat your broccoli florets dry before roasting; any moisture will steam them instead of crisping them up the way you want.
  • Make the tahini sauce ahead of time and store it in the fridge; it actually gets better as the flavors meld together overnight.
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