Roasted Broccoli Bowl with Sunbutter Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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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
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Cuisine
Asian
Roasted Broccoli Bowl with Sunbutter Sauce
Description
The Roasted Broccoli Bowl mixes roasted broccoli and chickpeas with cooked quinoa and a distinctive sunbutter sauce. The broccoli and chickpeas are roasted at high heat to develop slight char and tender textures, while the smoked paprika adds a subtle smoky note to the chickpeas. The quinoa provides a light, nutty base to absorb the flavors. The sunbutter sauce combines sunflower seed butter with tamari, maple syrup, lime juice, rice vinegar, garlic, and optional red pepper flakes for a creamy, tangy, and mildly spicy dressing that ties the bowl together.
This dish can be served immediately, optionally with salad greens, green onions, sesame seeds, cilantro, and lime wedges to add freshness and contrast. The ingredients contribute to a satisfying vegetarian meal with varied textures and flavors ranging from crispy edges to bright, acidic notes from the sauce.
Leftover sauce stores well in the refrigerator for up to three days, while the quinoa, broccoli, and chickpeas will keep up to five days. Reheating thoroughly is recommended before serving again.
Ingredients
- 1 large broccoli head (about 1 lb after removing stalks), cut into bite-size florets
- 2 cups chickpeas cooked or 1 (15 oz.) can, rinsed and drained
- 1 cup quinoa uncooked or 3 to 4 servings cooked grain of choice
- ½ teaspoon smoked paprika
- 1 tablespoon walnut oil For oil-free, sub 2 or 3 tablespoon lime juice or vegetable broth, or grapeseed oil, high heat oil
- salt 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 lime juice fresh, 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 onion whites and greens, chopped
- 3 tablespoon sesame seeds
- cilantro fresh
- 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 sunbutter sauce separately to maintain its texture and flavor.
- Sunbutter sauce keeps up to 3 days refrigerated; quinoa, broccoli, and chickpeas up to 5 days.
- Reheat the quinoa and roasted vegetables thoroughly before serving leftovers.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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