Roasted Broccoli with Sunflower Seeds Grain Bowl
The inspiration for this dish is the beautiful Green Goddess bowl at Café Gratitude in L.A. I tried to recreate the multi-layered specialty at home but by the 19th step I was over it. All I really wanted was a simple, flavorful grain bowl. So I took the roasted broccoli and added only a few more ingredients, including Cotija, a crumbly, salty Mexican cheese reminiscent of feta. It’s just what I wanted. Note: To use the broccoli stalks, in addition to the florets, peel off the tough outsides with a knife or vegetable peeler, and chop them up.
Ingredients
- 1 large head broccoli, chopped
- 3 garlic cloves, chopped
- 1 ½ teaspoons ground cumin
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- Red pepper flakes
- Freshly ground black pepper
- ½ cup roasted sunflower seeds
Serving suggestion
4 cups cooked brown rice
1 cup chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
½ teaspoon salt, plus more if needed
Freshly ground pepper
Crumbled Cotija cheese
Instructions
- 1Preheat the oven to 400 degrees. Mix the broccoli, garlic, cumin, olive oil, ½ teaspoon salt, red pepper flakes, and black pepper with your hands on a large sheet pan.
- 2Roast for 20 to 25 minutes, or until the broccoli is just tender when pierced with a fork. Remove from the oven and stir in roasted sunflower seeds. Set aside the Roasted Broccoli with Sunflower Seeds.
- 3Mix the rice, cilantro, lime juice, olive oil, and ½ teaspoon salt in a large bowl. Season with pepper and more salt, if needed. Divide into four bowls.
- 4Serve the Roasted Broccoli with Sunflower Seeds on the rice bowls, and top with Cotija cheese.
Easy Ingredient Swaps
↔Quinoa for the rice
↔Broccolini for the broccoli
↔Feta or shaved Parmesan for the Cotija cheese
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