Roasted Broccoli Bowls are a vibrant, wholesome dish that brings together crispy, caramelized broccoli and a medley of complementary flavors. In just 30 minutes, you’ll create a meal that’s both nourishing and deeply satisfying, with each bite offering a perfect balance of textures. The broccoli’s edges turn golden and slightly crunchy, while the interior stays tender, making it a star ingredient that’s hard to resist.
Paired with your favorite grains, creamy sauces, or zesty toppings, this dish becomes a customizable feast for the senses. The nutty, savory notes of roasted broccoli blend beautifully with bright, fresh accents, creating a harmony that’s as delightful to eat as it is easy to prepare. It’s a recipe that proves healthy eating can be indulgent and exciting.
Fresh & Flavorful Ingredients
- For the Roasted Vegetables:
- 2-3 cups broccoli florets
- 1 small bunch of carrots, peeled and sliced
- ½ cup cooked chickpeas (canned, rinsed, and drained)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- For the Spinach Base:
- 2-3 handfuls fresh spinach
- 1 teaspoon olive oil
- Squeeze of lemon juice
- Salt and pepper, to taste
- For the Red Pepper Sauce:
- 1 cup canned chickpeas, rinsed and drained
- ½ cup blanched almonds (skins peeled)
- 2 cloves garlic
- ¼ cup jarred roasted red peppers
- Juice of ½ a lemon
- 2 tablespoons olive oil
- 1 tablespoon tahini
- 1-2 teaspoons dry harissa seasoning (optional, for a spicy kick)
- ¼-1/3 cup water (to thin the sauce)
- Salt and pepper, to taste
Simple Step-by-Step Instructions
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the vegetables: On a large baking sheet (use two if needed), spread out the broccoli florets, sliced carrots, and chickpeas. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat evenly.
- Roast the vegetables: Place the baking sheet in the oven and roast for 20-30 minutes, checking after 20 minutes. Remove the broccoli first if it’s golden brown and tender. The carrots and chickpeas should be slightly caramelized.
- Make the red pepper sauce: While the vegetables roast, combine chickpeas, almonds, garlic, roasted red peppers, lemon juice, olive oil, tahini, harissa seasoning (if using), salt, and pepper in a high-speed blender. Blend until smooth, adding ¼-1/3 cup water to achieve a thinner consistency than hummus. Taste and adjust seasonings as needed.
- Prepare the spinach base: In serving bowls, place a handful of fresh spinach. Drizzle with 1 teaspoon olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.
- Assemble the bowls: Top the spinach with the warm roasted vegetables, allowing the heat to slightly wilt the spinach. Add a dollop of the red pepper sauce on top.
- Serve and enjoy: Serve immediately. Store any extra sauce in the fridge for up to 5 days—it’s perfect as a sandwich spread or veggie dip!
Customize Your Bowl with Creative Toppings
While the roasted broccoli and chickpeas are delicious on their own, feel free to add your favorite toppings for extra flavor and texture. Try crumbled feta or goat cheese for creaminess, toasted pumpkin seeds for crunch, or a sprinkle of chili flakes for a spicy kick. A drizzle of balsamic glaze or a handful of fresh herbs like parsley or cilantro can also elevate the dish.
Perfect Pairings for a Complete Meal
These roasted broccoli bowls are hearty on their own, but they pair beautifully with other dishes for a more substantial meal. Serve alongside a slice of crusty bread or a scoop of quinoa for added carbs. If you’re craving protein, grilled chicken, tofu, or a soft-boiled egg make excellent additions. A light side salad or a bowl of soup can round out the meal perfectly.
Make-Ahead Tips for Busy Days
Save time by prepping components in advance. Roast the broccoli, carrots, and chickpeas up to 3 days ahead and store them in an airtight container in the fridge. The red pepper sauce can also be made ahead and kept refrigerated for up to 5 days. When ready to eat, simply reheat the roasted veggies in the oven or microwave and assemble your bowl with fresh spinach and sauce.
Experiment with Recipe Variations
This recipe is highly adaptable to your preferences or what’s in your pantry. Swap broccoli for cauliflower or Brussels sprouts, and use sweet potatoes instead of carrots. For the sauce, try substituting almonds with cashews or sunflower seeds for a nut-free option. If you’re not a fan of harissa, smoked paprika or cumin can add a similar depth of flavor.
Essential Equipment for Easy Prep
A high-speed blender is key for achieving a smooth red pepper sauce, but a food processor works too. Use a large baking sheet (or two) to ensure the veggies roast evenly without steaming. A silicone baking mat or parchment paper can make cleanup a breeze. Don’t forget a sharp knife and cutting board for prepping your vegetables!
Roasted Broccoli Bowls
Ingredients
Vegetables and Chickpeas
- a few cups broccoli florets
- small bunch carrots
- ½ cup cooked chickpeas canned is fine
- olive oil
- a few handfuls spinach
- squeeze of lemon
- salt & pepper
Red Pepper Sauce
- 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
- approx. ¼-1/3 cup water 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.