Roasted Broccoli Bowls

Publish date: 2024-09-11

…otherwise known as “roast what you have” bowls. This week (again) was all about quick cooking, olympic watching, and dinners that fit into one bowl. Which sounds super lazy, but I just know that I’ve burnt more than a few calories anxiously watching athletes go for gold. Anxiety is an ab workout right?

This TV “workout” was fueled by some roasty-toasty broccoli and sweet Farmhouse carrots that I happened on hand. I completed the meal with the help of some pantry ingredients: chickpeas, jarred roasted red peppers, tahini, etc. Feel free to switch up the vegetables and add some sort of grain if you like – quinoa or millet would bulk this up a bit more. We’ve been trying to eat a bit lighter lately so I piled the veggies onto a few handfuls of spinach. Make the red pepper sauce (up to a few days) ahead of time and this is a pretty quick 1-pan dinner.

roasted broccoli bowls

PrintAuthor: Jeanine DonofrioServes: serves 2, with extra sauceIngredients

a few cups of broccoli floretes
small bunch of carrots
½ cup cooked chickpeas (canned is fine)
olive oil
a few handfuls of spinach
squeeze of lemon
salt & pepper

red pepper sauce (this makes extra)

1 cup chickpeas, canned is fine, rinsed and drained
½ cup almonds, blanched & skins peeled
2 cloves garlic
1 jarred roasted red pepper (about ¼ cup worth)
juice of ½ a lemon
2 tablespoons olive oil
1 tablespoon tahini
1-2 teaspoons dry harisa seasoning (optional)
water (approx. ¼-1/3 cup) to thin consistency
salt & pepper

Instructions

Preheat oven to 375 degrees.

Place vegetables and chickpeas on a large baking sheet so that they're not touching too closely (use 2 sheets if you have to). Drizzle and toss with olive oil, salt and pepper. Roast until golden brown (20-30 minutes total, but take a look after the first 20 - remove the broccoli first if necessary).

Make your red pepper sauce by pureeing all sauce ingredients into a high speed blender. Add water until the consistency is thinner than hummus. Taste and adjust seasonings.

Place raw spinach in serving bowls, dress with a little bit of olive oil, a squeeze of lemon, salt & pepper. Top with the warm roasted vegetables (so the spinach will wilt just slightly) and a dollop of sauce.

Store extra sauce in the fridge - it's also great as a sandwich spread or a veggie dip.

NotesThis whole recipe contains 1 can of chickpeas - I used less than 1 can for the sauce so I'd have extra to roast whole.

Blanching almonds sounds fussy but it's pretty easy. Dunk them in boiling water for 30 seconds, transfer to a bowl of ice water and peel the skins (doesn't have to be perfect). Alternatively - you can skip the blanching and soak the almonds so they'll be softer to puree.

For easy cleanup, the vegetables can be roasted on foil.

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Roasted Broccoli Bowls

roasted broccoli bowls