Roasted Broccoli Bowl Tahini (Printable)

Crispy roasted broccoli over fluffy grains with creamy tahini drizzle

# 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

# How-To 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 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 and bring to a boil. Reduce heat, cover, and simmer until fluffy (approximately 15 minutes for quinoa or 35 minutes for rice). 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 is smooth and pourable.
06 - Divide cooked grains among serving 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 so crispy and caramelized that even skeptics will ask for seconds.
  • Everything comes together in under an hour, making it perfect for those nights when you're hungry but tired.
  • It's endlessly customizable—throw in chickpeas, swap the grain, add whatever's lurking in your fridge.
02 -
  • Don't crowd your baking sheet—broccoli needs space around it to get crispy instead of steaming itself into mush.
  • The tahini sauce thickens as it sits, so make it right before serving or thin it with an extra splash of water.
03 -
  • Toast your sesame seeds in a dry pan for two minutes right before serving—they smell incredible and taste exponentially better than raw ones.
  • Make extra tahini sauce and use it for other vegetables, grain bowls, or drizzled over roasted chickpeas throughout the week.
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