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Roasted Broccoli Bowl with Sunbutter Sauce
5 from 30 votes

Roasted Broccoli Bowl with Sunbutter Sauce

This Roasted Broccoli Bowl features oven-roasted broccoli florets and chickpeas seasoned with smoked paprika, served atop fluffy quinoa and drizzled with a creamy sunbutter sauce made from sunflower seed butter, tamari, maple syrup, lime juice, rice vinegar, and garlic. The dish offers a combination of tender roasted vegetables and grains with a bright, nutty, and slightly sweet sauce.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 3 servings
Calories: 595 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. Preheat oven to 425 degrees and line two baking sheets with parchment.
  2. 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.
  3. While the broccoli and chickpeas are roasting, cook the quinoa according to package directions.
  4. Combine the sauce ingredients in a small bowl. Whisk with a fork until smooth. Set aside.
  5. 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.
  6. 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

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: 3 servings

Amount Per Serving

Calories 595

% 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.