Best Roasted Broccoli Grain Bowl With Nooch Dressing Recipes

Roasted-Mushroom-and-Broccoli Grain Bowls image

Provided by Francis Lam

Time 45m

Yield 2 servings, plus leftovers

Number Of Ingredients 8

1 1/2 pounds broccoli
Salt
Olive oil, as needed
1 pound portobello or other mushrooms, in 3/4-inch pieces
2 eggs
2 cups cooked grains (wheat berries, brown rice, farro, quinoa, couscous, wild rice, etc.), warm
Lemon-herb buttermilk dressing, to taste (see recipe)
Toasted almonds or peanuts, for garnish (or toasted bread crumbs, or potato sticks, or wasabi peas, just anything you like for crunch)

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 image

Provided by Ali Slagle

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 pounds broccoli, cauliflower or a combination, cut into 1½- to 2-inch-long florets, stem sliced ¼-inch-thick, leaves reserved
1 pound brussels sprouts, trimmed and halved
3/4 cup olive oil
Kosher salt and black pepper
1/2 cup nutritional yeast
Zest and juice of 1 large lemon (about 1 teaspoon zest and 3 tablespoons juice)
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
4 cups cooked whole grains (such as farro, quinoa, or wheat berries), warm or room temperature
1/4 cup roasted, salted almonds, coarsely chopped

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.