Roasted Broccoli Bowl with Tahini (Print Version)

Crispy roasted broccoli and onions served over wholesome quinoa or rice, drizzled with creamy lemon tahini sauce.

# What You Need:

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

# Directions:

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 pepper. Spread evenly across the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring once at the halfway point, until broccoli is golden with crispy 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 tender. Quinoa requires approximately 15 minutes; rice requires 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 the mixture achieves a smooth, pourable consistency.
06 - Divide cooked grains evenly among serving bowls. Top with roasted broccoli and onions. Drizzle generously with tahini sauce.
07 - Top with sesame seeds, parsley, avocado slices, and lemon wedges if desired. Serve warm.

# Expert Tips:

01 -
  • The broccoli gets shatteringly crispy on the outside while staying tender inside, which honestly feels like a small miracle.
  • One bowl keeps you full without that heavy, sluggish feeling that comes after bigger meals.
  • It's the kind of dish that tastes fancy enough for guests but honest enough for a quiet Tuesday night alone.
02 -
  • Don't skip the halfway stir during roasting; it's the difference between evenly crisped vegetables and some burnt pieces next to pale ones.
  • Add the water to tahini slowly and whisk constantly, or you'll end up with a separated, grainy mess that no amount of whisking can fix.
03 -
  • Pat the broccoli florets dry before tossing with oil; any excess moisture turns them steamy instead of crispy.
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on—it's a tiny step that makes a noticeable difference in flavor.
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