Roasted Broccoli Grain Bowl with Arugula

The broccoli is roasted and seasoned with chili flakes, served with arugula, quinoa, chickpeas, avocado, and watermelon radish tossed in a creamy and spicy cashew dressing dusted with a bit of nutritional yeast. 

Roasted Broccoli Grain Bowl with Arugula

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.

How to Make This Broccoli Grain Bowl Recipe

Step 1: Prep 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.

Step 2: Roast broccoli

Roast until the broccoli is slightly charred, about 20 minutes. Sprinkle the broccoli with the vinegar and set aside.

Step 3: Make 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. 

Step 4: Combine ingredients

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.

Step 5: Garnish and serve

Divide among bowls and top with the nutritional yeast and serve.

Tips and Tricks for This Recipe 

How to Meal Prep This 

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. 

Substitutions/Additions 

• To add more protein to this grain bowl top with chopped chicken thighs or breasts. 
• Add additional roasted vegetables like diced sweet potatoes or cauliflower florets. 

Other Recipes to Try

If you enjoy this roasted broccoli grain bowl recipe, I recommend checking out these:

• Spicy Green Herbed Sweet Potato Bowl
• Spring Veggie Quinoa Bowl with Burrata
• Vegetable Quinoa Salad with Lemon Honey Vinaigrette

Roasted Broccoli Grain Bowl with Arugula

Print Pin

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Serves 4

US Customary – Metric

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.

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