Roasted Broccoli Bowl with Tahini (Print Version)

Crispy roasted broccoli over fluffy quinoa with creamy tahini drizzle

# Components:

→ 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 chopped fresh parsley
17 - 1 avocado, sliced
18 - Lemon wedges

# Preparation Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss broccoli florets and red onion slices with olive oil, smoked paprika, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring once halfway through, until broccoli is golden and crispy at the edges.
04 - Rinse quinoa or rice under cold water. Combine with water or broth in a saucepan, bring to a boil, then reduce heat, cover, and simmer until fluffy (quinoa approximately 15 minutes, rice approximately 35 minutes). Fluff with a fork.
05 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and salt in a bowl. Gradually whisk in water until smooth and pourable.
06 - Divide cooked grains among bowls. Top with roasted broccoli and onions. Drizzle generously with tahini sauce.
07 - Garnish with sesame seeds, parsley, avocado slices, and lemon wedges if desired. Serve warm.

# Expert Advice:

01 -
  • The broccoli gets genuinely crispy, not soggy or steamed, with caramelized edges that taste almost sweet.
  • The tahini sauce is so versatile you will start putting it on everything from salads to roasted carrots.
  • It comes together in under an hour and feels nourishing without being heavy or complicated.
  • You can prep the components ahead and assemble bowls throughout the week without losing any flavor.
02 -
  • Don't crowd the baking sheet—if the broccoli is too close together, it will steam instead of roast and you will lose that crispy texture.
  • Add the water to the tahini sauce slowly; if you dump it all in at once, the sauce can seize up and become grainy.
  • Taste the tahini sauce before serving and adjust with more lemon, salt, or maple syrup to balance the flavors to your liking.
03 -
  • Roast the broccoli on the lowest oven rack for maximum contact with the heat, which gives you the crispiest results.
  • Double the tahini sauce recipe and keep it in the fridge—it's incredible on roasted vegetables, grain bowls, or even as a dip for raw veggies.
  • If your tahini sauce tastes bitter, add an extra teaspoon of maple syrup or a pinch of salt to balance it out.
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