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There are times when you don’t simply want a salad, you want a feast for the body and the taste buds. For a healthy and nourishing meal these broccoli power bowls have a variety of ingredients so you don’t get bored halfway through your lunch or dinner. Plus, the many different colors of foods means you’re eating the rainbow when you have one of these bowls.
To get started we’re going to bake the broccoli and the cauliflower. This gives them more flavor but also makes them easier to eat.
We’re also roasting the chickpeas in a blend of spices. When made this way they become crisp and take on the flavors of whatever they were baked with. If you’re ever in need of a healthy alternative to croutons these work great for adding a bit of crunch and interest to both soups and salads.
To the bowls we’re adding some quinoa but you can also use barley or rice if you prefer. Then simply layer or arrange all the salad ingredients in large bowls, including lots of fresh greens. These can be any type that you enjoy from lettuce to arugula to spinach.
You can add some nuts as an option for more protein. Then the final step is drizzle your salads with a homemade dressing that’s a little sweet, a little tangy, and a lot creamy.
If you want a nutrient-packed lunch or dinner then these bowls have you covered!
Broccoli Power Bowls
Allergens: Citrus
Diet: Gluten-Free Vegetarian
For the bowls:
- 1 head broccoli, cut into florets
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil, divided
- salt and pepper to taste
- 2 tablespoons lemon juice
- 1 (15 oz) can chickpeas, drained
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1 cup quinoa
- 1 kohlrabi, sliced
- 1 large carrot, shredded
- 8 cups salad greens
- optional: 1/4 cup nuts of your choice
Ingredients
- 1/3 cup tahini
- juice of 2 lemons
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 2 tablespoons water
Preparation
- Preheat oven to 375˚F. Line 2 jelly roll pans with parchment paper. To one pan add broccoli and cauliflower. Drizzle with 1 tablespoon each olive oil and lemon juice. Add salt and pepper. Turn or gently stir coat each veggie.
- To second pan add chickpeas, remaining oil and lemon juice, salt, pepper, chili powder, and paprika. Stir to coat each chickpea. Bake both pans for 25-28 minutes or until veggies are tender and chickpeas are crisp.
- While they bake prepare the quinoa to package directions.
- Whisk together sauce ingredients until creamy or use food processor or blender. Assemble bowls with some of each veggie, some quinoa, some nuts (if using), and drizzle with sauce.
Recipe adapted from A Couple Cooks.