Roasted Broccoli Bowl with Sunbutter Sauce
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
3 servings
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Calories
595 kcal
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Course
Main Course
-
Cuisine
Asian
Roasted Broccoli Bowl with Sunbutter Sauce
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Ready in 30 minutes, this healthy bowl features roasted broccoli and smoky chickpeas, quinoa, and a flavorful sauce made from sunflower seed butter (like Asian peanut sauce). Sub peanut butter if you like! Vegan and gluten-free with an oil-free option.
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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
- 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
- Store leftover sauce separately.
- Sunbutter sauce will keep in the fridge for up to 3 days. Store quinoa, broccoli and chickpeas in the refrigerator for up to 5 days. Reheat thoroughly before serving.
Nutrition Information
Show Details
Calories
595kcal
(30%)
Carbohydrates
82g
(27%)
Protein
25g
(50%)
Fat
18g
(28%)
Cholesterol
0mg
(0%)
Sodium
980mg
(41%)
Fiber
18g
(72%)
Sugar
19g
(38%)
Vitamin A
2714IU
(54%)
Vitamin C
98mg
(109%)
Calcium
177mg
(18%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 82g | 27% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Cholesterol | 0mg | 0% |
| Sodium | 980mg | 41% |
| Fiber | 18g | 72% |
| Sugar | 19g | 38% |
| Vitamin A | 2714IU | 54% |
| Vitamin C | 98mg | 109% |
| Calcium | 177mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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