Roasted Broccoli Grain Bowl with Arugula
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This roasted broccoli grain bowl with arugula is a hearty, plant-powered meal that combines caramelized roasted broccoli, fluffy quinoa, protein-rich chickpeas, creamy avocado, crisp watermelon radish, and peppery arugula all tossed in a creamy, spicy cashew dressing. Perfect for lunch or a light dinner, it’s satisfying, colorful, and packed with texture and bold flavor from the roasted veggies and savory dressing. If you love nourishing bowls like this, try this spicy green herbed sweet potato bowl or my spring veggie quinoa bowl with burrata next.
Why You’ll Love This Recipe
- Flavorful and satisfying – Roasted broccoli with chili flakes gives smoky, caramelized bites that contrast beautifully with fresh greens.
- Balanced and nutritious – Quinoa, chickpeas, and avocado deliver protein, healthy fats, and fiber in every forkful.
- Versatile and easy – Great for meal prep or effortless weeknight meals with simple ingredients.
Key Ingredients in This Recipe
- Broccoli – The head of broccoli is cut into florets which are roasted in olive oil and seasoned with some red pepper flakes for a bit of a kick. Roasting the vegetables gives them a caramelized, crisp exterior and slightly smoky flavor.
- Red pepper flakes – Store-bought red pepper flakes are made from dried and crushed whole red peppers, typically cayenne peppers. They add a slight spice to the roasted broccoli in the bowl.
- Quinoa – There are a few different types but white quinoa is the most common. If desired you can easily substitute rice or cauliflower rice for the quinoa bowl. I cook quinoa in vegetable broth for added flavor, but you can substitute water if needed.
- Chickpeas – Chickpeas, used interchangeably with the term garbanzo beans, add plant-based protein to this grain bowl. The legumes are frequently used to make hummus though I leave them whole in this recipe. I use drained canned beans heated with the quinoa rather than taking the time to cook dried beans.
- Avocado – When choosing avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. If you are shopping ahead of time I recommend getting firmer avocados so they have time to ripen before use.
- Nutritional yeast – Also known as “nooch”, nutritional yeast is made from deactivated, dried yeast. It’s favored for the unique, slightly nutty flavor and often used in vegan cooking in place of cheese.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Try serving this broccoli grain bowl topped with grilled chicken or salmon for extra protein if not plan-based or tofu, or tempeh!
Swaps and Substitutions
- Grain base: Use brown rice, farro, or cauliflower rice in place of quinoa for different textures.
- Vegetables: Add roasted sweet potatoes, cauliflower florets, or brussels sprouts to bulk up the bowl.
- Dressing: Swap the cashew dressing with tahini lemon dressing or green goddess for a different flavor profile.
- Protein: Add grilled chicken or salmon for extra protein if not plan-based or tofu, or tempeh!
How to Make This Broccoli Grain Bowl (Step-by-Step)
Heat oven to 400ºF (200ºC). Toss the florets in olive oil and spread in a single layer on a baking sheet. Season with red pepper flakes, salt and pepper.
Roast until the broccoli is slightly charred, about 20 minutes. Sprinkle the broccoli with the vinegar and set aside.
Bring the vegetable stock to a boil over medium heat, then stir in the quinoa and chickpeas. Reduce the heat to medium-low and cover, simmering until stock has been absorbed, about 15 minutes. Fluff with a fork and keep covered until ready to use.
Add arugula to a large mixing bowl followed by the quinoa and chickpeas. Toss with the creamy cashew dressing until combined. Add the roasted broccoli, avocado and radish and toss once more.
Divide among bowls and top with the nutritional yeast and serve.
How to Meal Prep This Broccoli Grain Bowl
The elements in this bowl can easily be made ahead of time to have meals ready for the week ahead. The quinoa can be made and stored with the chickpeas, and the broccoli can also be roasted ahead of time. Either store separately or portion out the elements and top with the arugula so it doesn’t wilt. The salad can be dressed and tossed just before serving.
How to Serve This Broccoli Grain Bowl
- Bowl assembly: Divide quinoa, chickpeas, and arugula evenly among serving bowls.
- Add roasted broccoli: Top with warm roasted broccoli florets for contrast in temperature.
- Finishing touches: Arrange sliced avocado and shaved watermelon radish on top for brightness.
- Season and dress: Drizzle with creamy cashew dressing and sprinkle with nutritional yeast just before serving.
How to Store This Broccoli Grain Bowl
- Refrigerate components: Store quinoa, roasted broccoli, and dressing separately in airtight containers for up to 3–4 days.
- Assemble later: Add arugula and avocado just before eating to prevent wilting and browning.
- Reheat: Warm quinoa and broccoli gently in a skillet or microwave before topping with fresh ingredients.
FAQ – Frequently Asked Questions
Roasting the broccoli develops caramelization and depth, while the spicy cashew dressing and fresh arugula add bright, bold contrast.
Yes, roast the broccoli and cook the quinoa ahead. Store separately and assemble when ready to serve for best texture.
Yup! Brown rice, farro, or even barley work well as hearty alternatives.
Yes store the main components separately, then quickly toss with greens and dressing before eating.
Other Recipes to Try
If you loved this light roasted broccoli grain bowl, check out the following recipes for more inspo:
- Spicy Green Herbed Sweet Potato Bowl
- Spring Veggie Quinoa Bowl with Burrata
- Vegetable Quinoa Salad with Lemon Honey Vinaigrette
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Roasted Broccoli Grain Bowl with Arugula
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Ingredients:
For the roasted broccoli:
- 1 large head broccoli, cut into florets
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon red pepper flakes
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 teaspoons white wine vinegar
For the quinoa:
- 1 cup vegetable stock
- ½ cup quinoa
- 1 (15.5-ounce) can cooked chickpeas, rinsed and drained
For the salad:
- 5 ounces wild arugula
- ½ cup spicy cashew dressing
- 1 medium Hass avocado, pitted, peeled and sliced
- 1 small watermelon radish, shaved
- 1 tablespoon nutritional yeast
Instructions:
For the roasted broccoli:
- Heat oven to 400ºF (200ºC). Toss the florets in olive oil and spread in a single layer on a baking sheet. Season with red pepper flakes, salt and pepper.
- Roast until the broccoli is slightly charred, about 20 minutes. Sprinkle the broccoli with the vinegar and set aside.
For the quinoa:
- Bring the vegetable stock to a boil over medium heat, then stir in the quinoa and chickpeas.
- Reduce the heat to medium-low and cover, simmering until stock has been absorbed, about 15 minutes. Fluff with a fork and keep covered until ready to use.
For the salad:
- Add arugula to a large mixing bowl followed by the quinoa and chickpeas. Toss with the creamy cashew dressing until combined. Add the roasted broccoli, avocado and radish and toss once more.
- Divide among bowls and top with the nutritional yeast and serve.
Notes:
Nutrition:
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