…otherwise known as “roast what you have” bowls. This week (again) was all about quick cooking, olympic watching, and dinners that fit into one bowl. Which sounds super lazy, but I just know that I’ve burnt more than a few calories anxiously watching athletes go for gold. Anxiety is an ab workout right?
This TV “workout” was fueled by some roasty-toasty broccoli and sweet Farmhouse carrots that I happened on hand. I completed the meal with the help of some pantry ingredients: chickpeas, jarred roasted red peppers, tahini, etc. Feel free to switch up the vegetables and add some sort of grain if you like – quinoa or millet would bulk this up a bit more. We’ve been trying to eat a bit lighter lately so I piled the veggies onto a few handfuls of spinach. Make the red pepper sauce (up to a few days) ahead of time and this is a pretty quick 1-pan dinner.
roasted broccoli bowls
- a few cups of broccoli floretes
- small bunch of carrots
- ½ cup cooked chickpeas (canned is fine)
- olive oil
- a few handfuls of spinach
- squeeze of lemon
- salt & pepper
- 1 cup chickpeas, canned is fine, rinsed and drained
- ½ cup almonds, blanched & skins peeled
- 2 cloves garlic
- 1 jarred roasted red pepper (about ¼ cup worth)
- juice of ½ a lemon
- 2 tablespoons olive oil
- 1 tablespoon tahini
- 1-2 teaspoons dry harisa seasoning (optional)
- water (approx. ¼-1/3 cup) to thin consistency
- salt & pepper
- Preheat oven to 375 degrees.
- Place vegetables and chickpeas on a large baking sheet so that they're not touching too closely (use 2 sheets if you have to). Drizzle and toss with olive oil, salt and pepper. Roast until golden brown (20-30 minutes total, but take a look after the first 20 - remove the broccoli first if necessary).
- Make your red pepper sauce by pureeing all sauce ingredients into a high speed blender. Add water until the consistency is thinner than hummus. Taste and adjust seasonings.
- Place raw spinach in serving bowls, dress with a little bit of olive oil, a squeeze of lemon, salt & pepper. Top with the warm roasted vegetables (so the spinach will wilt just slightly) and a dollop of sauce.
- Store extra sauce in the fridge - it's also great as a sandwich spread or a veggie dip.
Blanching almonds sounds fussy but it's pretty easy. Dunk them in boiling water for 30 seconds, transfer to a bowl of ice water and peel the skins (doesn't have to be perfect). Alternatively - you can skip the blanching and soak the almonds so they'll be softer to puree.
For easy cleanup, the vegetables can be roasted on foil.
Looks so delicious! x
There can never be too many simple recipes! As long as it’s loaded with veggies and lathered in a flavorful sauce then I’m sold (and this recipe more than covers both).
“I am pretty sure I could not love any other food blogger as much as I love you” is the thought that entered my mind as I pulled up this page. Haven’t even tried this recipe yet. You are my best friend that I haven’t yet met. Don’t know how to properly send my appreciation except as some wholehearted comments now and then. xo
you are way too kind :). Thank you, this comment totally made my day!
Totally an ab work out watching the Olympics. Hahaha.
🙂
yuuuummmmm that looks/sounds great! also, that shot would totally fit with things arranged neatly. so pretty.
ha, I love that site 🙂
Looks like a yummy snack to watch the Olympics with. The hummus looks like it’s easy to make!
super easy!
I adore salads with roasted vegetables. beautiful pics.
Oh my this sounds amazing. And that first photo…. swooooon. So good!!
Looks so good, I just wanna make this now. 🙂
Yum yum! The sauce reminds of romesco which I love but lightened up a bit with the chickpeas.
Those carrrots are stupidly cute too 🙂
That’s what I was originally going for (romesco without the bread)… I decided to not call it that because it really wasn’t similar enough, but it was tasty in it’s own right 🙂
I am in love with your photography and the colours of your food! These bowls sound delicious and I may be doing pretty much the same thing in the near future (except I’ve got carrots, kale, quinoa, and beets in my fridge)
Thank you! Sounds like such a delicious roasted veg combo…
You had me at roasted broccoli! This looks absolutely fantastic, and I have everything called for already in the house… except for broccoli. Figures. Looks like a Sunday broccoli run is in order. This WILL be lunch!
thanks Christina, hope you liked it 🙂
Totally gorgeous, Jeanine. I love roasted broccoli but don’t roast it nearly enough.
Could your photos be any more amazing!?! And I love the romesco, hummus, North African fusion spin on the sauce, it’s right up my alley. And no, I don’t think this is lazy. For some reason bowl meals like this are very inspiring to me, and I’m sure to others as well. I make them all the time as well.
ha, you’re too kind. Those bowls were actually kind of ugly which is why I cropped them “just so” 🙂
Ha, well nothing photoshop, some cool text additions, and a beautiful counter can’t fix! 😉
text to distract the eye is my secret fix for many things 🙂
So is the sauce essentially hummus?
Essentially – it’s kind of between hummus and romesco…
I just discovered your website and I am enthralled! You take pictures so artistically and beautifully, I love it! I can’t wait to try all these fun recipes! 🙂 xx
Thanks Shivani – I’m so glad! Welcome!
I adore bowl foods and broccoli! These loaded veggies bowls are my dream dinner!
Your photos give me the chills! Gorgeous. Also, any recipe that uses harissa is a winner in my book. Extra spicy, preferably.
aw, thank you! I know, I’ve been using harissa a lot lately, love the spice!
Sounds like my perfect winter dinner and I’m sure it lets you sleep well too! Maybe a side of soup to go with? Great idea!
definitely 🙂 I love having leftover soups in the freezer to pull out for these kinds of easy dinners!
Oh, I think anxiety totally counts as an ab workout ;-). These roast-or-cook-what-you-have-bowls have been a standard round here in the past months – far too less time for cooking during the week :-(. Never tried roasting broccoli though and I don’t even know why, ’cause it’s one of my all-time favourite veggies – I think the next one will go straight into the oven, thanks for the inspiration! 🙂
it’s so good! one of my favorite ways to eat broccoli 🙂