Roasted Broccoli Bowl Tahini (Print Version)

Crispy roasted broccoli over fluffy grains with rich tahini drizzle

# What You Need:

→ Vegetables

01 - 1 large head broccoli, cut into florets
02 - 1 red onion, thinly sliced
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Grains

07 - 1 cup quinoa or brown rice, uncooked
08 - 2 cups water or vegetable broth

→ Tahini Sauce

09 - 1/3 cup tahini
10 - 2 tablespoons lemon juice
11 - 1 tablespoon maple syrup or honey
12 - 1 garlic clove, minced
13 - 3 to 5 tablespoons water
14 - Salt, to taste

→ Toppings

15 - 2 tablespoons toasted sesame seeds
16 - 1/4 cup chopped fresh parsley
17 - 1 avocado, sliced
18 - Lemon wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss broccoli florets and red onion slices with olive oil, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring once halfway through, until broccoli is golden and crispy at the edges.
04 - Rinse quinoa or rice under cold water. Combine with water or broth in a saucepan and bring to a boil. Reduce heat, cover, and simmer until tender and fluffy (quinoa: approximately 15 minutes, rice: approximately 35 minutes). Fluff with a fork.
05 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and salt in a bowl. Gradually whisk in water until the sauce reaches a smooth, pourable consistency.
06 - Divide cooked grains among serving bowls. Top with roasted broccoli and onions. Drizzle generously with tahini sauce.
07 - Top with sesame seeds, fresh parsley, avocado slices, and lemon wedges if desired. Serve warm.

# Expert Hints:

01 -
  • The broccoli gets crispy and golden, tasting nothing like the mushy version you might remember from childhood.
  • One bowl that actually fills you up—grains, vegetables, and creamy sauce all working together without feeling heavy.
  • It comes together in less than an hour and tastes even better the next day when flavors have had time to settle.
  • Tahini sauce is a total game changer, transforming simple roasted vegetables into something restaurant-worthy.
02 -
  • Don't crowd the baking sheet or your broccoli will steam instead of roast—give it breathing room and you'll get crispy edges instead of mushy centers.
  • Tahini sauce thickens as it cools, so make it slightly looser than you want it to be; you can always thin it again with a splash of water before serving.
  • Taste the sauce before adding it to the bowl—the lemon and salt balance is personal, and you might want to adjust it to your preference.
03 -
  • If your tahini looks separated with oil on top, stir it back together before measuring—this affects how much water you'll need to reach the right consistency.
  • Roast your vegetables on the middle oven rack where heat circulates most evenly; bottom racks tend to brown the underside too quickly while tops stay pale.
  • Make extra tahini sauce and keep it in the fridge—it's incredible on roasted sweet potatoes, hummus bowls, or even as a salad dressing.
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