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Roasted Broccoli Grain Bowl with Arugula
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Roasted Broccoli Grain Bowl with Arugula

This hearty vegan grain bowl is packed with flavor and makes a great healthy weeknight dinner or lunch throughout the week.
Course Main Course, Salad
Cuisine American
Keyword arugula, broccoli, grain bowl, nutritional yeast, quinoa
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4

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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