Roasted Broccoli Grain Bowl With Nooch Dressing Recipes
ROASTED-MUSHROOM-AND-BROCCOLI GRAIN BOWLS
Full of chewy grains, caramelized broccoli and juicy mushrooms, this delicious blend of textures and flavors can feel like the best way to get your vitamins and fiber. The omelet ribbons come together almost like fettuccine on top, and the lemony, herbal buttermilk dressing lends the bowl some decadence. If you have the vegetables and grains already cooked and stashed in the fridge, this dish comes together in just a few minutes. Feel free to use any combination of roasted vegetables and grains you like - this recipe can be a template for all your leftovers.
Provided by Francis Lam
Time 45m
Yield 2 servings, plus leftovers
Number Of Ingredients 8
Steps:
- Preheat the oven to 425.
- Make the vegetables: Cut the broccoli into bite-size florets. Peel the stems, and cut these into 3/4-inch pieces. In a large bowl, season the broccoli well with salt, and toss with 3 or 4 tablespoons of olive oil to coat. Spread it out in one layer on a sheet pan. Season and oil the mushrooms the same way, and spread them out on a separate sheet pan. Roast the vegetables until the mushrooms are browned but still juicy and the broccoli has charred edges, 25 to 30 minutes.
- Make the omelet ribbons: In a small bowl, beat the eggs with a couple pinches of salt. Heat a large nonstick sauté pan over medium heat until hot. Add 1 to 2 teaspoons of oil. When the oil slips around the pan like water, add half the egg, and swirl to coat the pan. Cook until set, about 30 seconds. Use a spatula to roll the omelet up like a jellyroll toward the edge of the pan, then turn it out onto a cutting board. Repeat with the rest of the egg. Slice the omelets into 1/4-inch-thick ribbons.
- In a mixing bowl, season and dress the warm grains with salt and the dressing to taste. Divide among bowls. Top the grains with some mushrooms and broccoli, drizzling on a little more dressing. Top with the omelet ribbons and your crunchy garnish, and eat. Use the leftovers to make this again.
ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING
This nutty, savory and deeply satisfying - not to mention vegan - grain bowl stands out because of a stellar sauce made of nutritional yeast, lemon, mustard and garlic powder that provides umami, brightness and spunk. The sauce works especially well on roasted brassicas like broccoli, cauliflower and brussels sprouts, likely because the combination is reminiscent of broccoli-Cheddar soup. Keep a jar of the stuff on hand for grain bowls on demand. (It keeps for three days in the fridge.) Cook any cold-weather vegetables, use any leftover grains, incorporate any crunch, and maybe even add dill, apples or celery for freshness. The sauce will tie it all together. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories lunch, weeknight, grains and rice, salads and dressings, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
- In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don't wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
- In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
- Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.
More about "roasted broccoli grain bowl with nooch dressing recipes"
ROASTED BROCCOLI AND FARRO BOWLS - GIMME SOME OVEN
ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING RECIPES
From tfrecipes.com
ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING
From diningandcooking.com
50+ DELICIOUS WINTER PLANT-BASED RECIPES NEED TO TRY
From chefsbliss.com
25 HEALTHY THANKSGIVING SIDES THAT WILL MAKE YOU FORGET ABOUT …
From hangryhanna.com
GRILLED BROCCOLI, FETA AND CHIMICHURRI GRAIN BOWL RECIPE - THE …
From telegraph.co.uk
ROASTED BROCCOLI BUDDHA BOWLS - BOWLS ARE THE NEW …
From bowlsarethenewplates.com
ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING - COPY ME THAT
From copymethat.com
VEGETARIAN BROCCOLI RECIPES - THE NEW YORK TIMES
From nytimes.com
HOLLYHOCK NUTRITIONAL YEAST DRESSING - FLAVOUR AND …
From flavourandsavour.com
GRAIN BOWL RECIPES - NYT COOKING
From cooking.nytimes.com
HOW HEALTHY IS BROCCOLI? - THE NEW YORK TIMES
From nytimes.com
NOOCHY ROASTED BROCCOLI & BROCCOLI STEMS - LISA'S PROJECT: VEGAN
From lisasprojectvegan.com
ROASTED BROCCOLI & KIMCHI RICE BOWL - EATINGWELL
From eatingwell.com
ASIAN-INSPIRED GRAIN BOWL WITH CHARRED BROCCOLI
From thenewbaguette.com
BEST ROASTED BROCCOLI RECIPE - HOW TO ROAST BROCCOLI
From thepioneerwoman.com
ROASTED BROCCOLI BOWLS • THE CURIOUS CHICKPEA
From thecuriouschickpea.com
ROASTED BROCCOLI BOWLS RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED VEGGIE GRAIN BOWL RECIPE - LOVE AND LEMONS
From loveandlemons.com
10-MINUTE BROCCOLI IN GARLIC SAUCE RECIPE - BON APPéTIT
From bonappetit.com
ROASTED BROCCOLI GRAIN BOWL WITH ARUGULA
From cookingwithcocktailrings.com
HOW TO MAKE A WEEKNIGHT GRAIN BOWL THAT IS ACTUALLY DELICIOUS
From nytimes.com
BROCCOLI RECIPES DON’T HAVE TO BE BORING - NYT COOKING
From cooking.nytimes.com
QUINOA AND ROASTED BROCCOLI GRAIN BOWLS - KRISTINE'S …
From kristineskitchenblog.com
CREAMY FETA DRESSING (5-MINUTE RECIPE!) - PLATINGS
From platingsandpairings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
