I’ve said it before and I’ll say it again: Bowl food = soul food. My Instagram feed is saturated with countless bowls like this. I change them up throughout the seasons and devour them for lunch. This particular roasted broccoli nourish bowl celebrates one of my most favourite vegetables – Tenderstem broccoli. Paired with crunchy roasted chickpeas, creamy avocado and an array of other delicious seasonal goodness, you’ll have yourself the perfect springtime lunch.Jump to Recipe
TIPS FOR THE BEST ROASTED BROCCOLI NOURISH BOWL EVER:
- Get those chickpeas crispy. Roasted chickpeas really are a revelation. They act as a kind of make-shift crouton in this nourish bowl, so you want them to be crunchy. Give the chickpeas a good 25-30 minutes in the oven, or until they are darkly golden and crisp all the way through.
- Fluff up that rice. As brown rice acts as the base of this nourish bowl, it needs to be delicious! For extra flavour, always cook the rice in salted water and for extra fuffiness, leave the lid on the pan of the cooked rice (once removed from the heat) for 10-15 minutes, to allow it to steam before fluffing up with a fork.
- Be generous! Don’t scrimp on the portions unless you want to be met with a row of angry faces, all banging their knives and forks on the table. There’s nothing worse than a skimpy salad, so make sure you fill that bowl right up.
HOW ABOUT SOME VARIATIONS?
As always, I like to help you make my recipes your own and to help you use whatever is in season. Asparagus, Tenderstem broccoli, radish and spring onion are in season for the majority of spring and summer and work deliciously within this nourish bowl. With that said, this bowl is wonderfully flexible and can be delicious with all kinds of veg. Here are some suggestions for all seasons:
- Spring: Option of swapping Tenderstem broccoli for purple sprouting broccoli.
- Summer: Courgette (roast with/intead of asparagus and broccoli), runner beans (simply steamed).
- Autumn: Remove aparagus and replace with extra Tenderstem broccoli or runner beans.
- Winter: Replace aparagus and broccoli with roasted brussels sprouts and/or cauliflower. Replace radish with crunchy chopped celery.
If you make this roasted broccoli nourish bowl please let me know! You can tag me in photos on IG @georgieeatsuk, use the #georgieeats or leave me a comment down below. If you want to check out my AMAZING photographer, you can do so here: @kirstyjaynerussell and here: kirstyjaynerussell.com. Keep smiling!
ROASTED BROCCOLI NOURISH BOWL
Roasted broccoli & asparagus paired with crunchy roasted chickpeas, creamy avocado and an array of other delicious seasonal goodness. This bowl is the perfect lunch for spring! Vegan & gluten-free.
- 200 g brown rice
- 1 tbsp sesame oil
- 40 g almonds toasted & roughly chopped
- 400 g can chickpeas drained & rinsed
- 2 tbsp olive oil
- 180 g asparagus trimmed
- 250 g tenderstem broccoli
- 2 handfuls rocket
- ½ avocado halved again
- 8 radish quartered
- 3 spring onions sliced
- sea salt & freshly ground black pepper
- 3 heaped tbsp tahini
- juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 2 tsp Dijon mustard
Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
Begin by boiling the brown rice in salted water according to the packets instructions (about 25-30 minutes). Once cooked, mix through the toasted sesame oil and half the toasted chopped almonds.
Meanwhile, roughly dry the chickpeas with a tea towel, then mix with 1 tbsp of the olive oil and a good pinch of salt and pepper in a bowl. Pour them out onto a baking tray and bake for 25-30 minutes, or until golden brown and crunchy.
Combine the asparagus spears and tenderstem broccoli on another baking tray. Drizzle with the remaining olive oil, season with salt and pepper and roast alongside the chickpeas for the last 15-17 minutes of their cooking time.
Next you can make the dressing. Combine the tahini, lemon juice, extra virgin olive oil and mustard into a small bowl or jug and whisk with 3-4 tbsp of water, until smooth and pourable.
To serve, divide the rice between bowls, then top with the rocket, crunchy chickpeas, roasted broccoli and asparagus, avocado, radish, spring onion and remaining toasted almonds before finishing with a drizzle of dressing.
Any leftover components can be refrigerated separately in airtight containers for up to 4 days. The tahini dressing will remain delicious for up to a week.
For variations and tips on this recipe, see within the post.