Broccoli is one of my favorite vegetables for grain bowls. It cooks quickly and tastes amazing when roasted. Additionally, it pairs well with many different flavors. As a result, I’ll be making these broccoli bowls often this fall. In fact, the hardest part of this recipe is waiting for the broccoli to roast.
An easy fall dinner, these roasted broccoli bowls are tossed with peanuts, freekeh, and a bit of soy sauce/rice vinegar.
- 5 to 6 small sweet peppers
- 1/2 pound broccoli
- 2 cloves garlic (minced)
- 2 tablespoons peanut oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons chili paste (see note)
- 3/4 cup uncooked cracked freekeh
- 1/2 cup toasted peanuts (see note)
- Chives (roughly chopped for topping)
- Preheat oven to 400°F. Slice peppers and cut broccoli into evenly sized pieces. Place vegetables in a medium sized roasted pan. Add minced garlic.
- In a small bowl, whisk together the peanut oil, soy sauce, rice vinegar and chili paste. Then pour on top of broccoli and peppers. Stir until everything is coated and well combined. Roast for 20 to 25 minutes until the vegetables are tender.
- While vegetables are roasting, cook freekeh as follows. In a medium pot, bring to a boil 1 3/4 cups of water and a pinch of salt. Add freekeh, then cover and reduce heat to a simmer. Let cook for 20 minutes until freekeh has absorbed most of the water. Turn off heat and let sit, covered, 5 minutes more.
- Divide cooked freekeh into two bowls. Remove vegetables from oven. Then, spoon vegetables over freekeh. Pour any remaining sauce over freekeh. Sprinkle with toasted peanuts and chives before serving.
Tips & Tricks: If you’re not a fan of heat, I recommend starting with a small amount of chili paste. Then, adjust to taste.
See how I toast peanuts here. Peanut free? Try toasted sunflower seeds and sunflower oil instead.
Nutrition: See the information.
- Calories: 622
- Sugar: 12.6
- Sodium: 943
- Fat: 33.3
- Carbohydrates: 67.5
- Fiber: 17.1
- Protein: 22.6
- Cholesterol: 0
Overall, grain bowls are one of my favorite meals. In fact, when making broccoli bowls, I generally use what I have on hand. As a result, I add two to three times the amount of vegetables. In this case, broccoli is just one kind of vegetable you can use.
Vegetables: Add some vegetables such as carrots, cauliflower, or even roasted sweet potatoes.
Spice: To add an extra kick of heat, use fresh minced ginger or thai chilies in this dish.
Grains: Not a fan of freekeh? Try this dish with brown rice or your favorite grain instead.
When the weather cools, some of my favorite vegetables come back in season. Broccoli is just the beginning, but a great start. In general, I love roasting broccoli. Then, I toss it with sauces, grains, and greens. For example, a few favorite broccoli recipes to try: