Crispy Bang Bang Broccoli Bowl (Printable)
Crispy broccoli florets coated in panko, tossed with spicy-sweet sauce, served over rice with colorful vegetables and creamy sesame drizzle.
# What You’ll Need:
→ For the Crispy Broccoli
01 - 1 large head broccoli, cut into bite-sized florets
02 - 1 cup panko breadcrumbs
03 - 1/2 cup all-purpose flour
04 - 1/2 cup unsweetened plant-based milk
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Cooking spray or 2 tablespoons olive oil
→ For the Bang Bang Sauce
10 - 1/3 cup vegan mayonnaise
11 - 2 tablespoons sweet chili sauce
12 - 2 teaspoons sriracha
13 - 1 teaspoon maple syrup or agave nectar
14 - 1 tablespoon lime juice
→ For the Sesame Drizzle
15 - 2 tablespoons tahini
16 - 1 tablespoon toasted sesame oil
17 - 1 tablespoon soy sauce or tamari
18 - 1 tablespoon rice vinegar
19 - 1 teaspoon maple syrup
20 - 2–3 tablespoons warm water
→ For the Veggie Bowl
21 - 2 cups cooked jasmine or brown rice
22 - 1 cup shredded red cabbage
23 - 1 cup julienned carrots
24 - 1 avocado, sliced
25 - 1/4 cup chopped scallions
26 - 2 tablespoons toasted sesame seeds
27 - Fresh cilantro leaves for garnish
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange three shallow bowls: first bowl with flour mixed with garlic powder, smoked paprika, salt, and pepper; second bowl with plant-based milk; third bowl with panko breadcrumbs.
03 - Dip each broccoli floret into seasoned flour, shaking off excess. Transfer to plant-based milk, then press into panko breadcrumbs to coat evenly. Arrange coated florets on prepared baking sheet in single layer.
04 - Lightly spray or drizzle broccoli with olive oil. Bake for 22–25 minutes, flipping halfway through, until golden brown and crispy throughout.
05 - Whisk together vegan mayonnaise, sweet chili sauce, sriracha, maple syrup, and lime juice in small bowl until smooth and fully combined.
06 - Whisk tahini, toasted sesame oil, soy sauce, rice vinegar, and maple syrup in separate bowl. Gradually add warm water, 1 tablespoon at time, until mixture reaches pourable consistency.
07 - Divide cooked rice evenly among four bowls. Arrange shredded cabbage, julienned carrots, and sliced avocado around edges of each bowl.
08 - Place crispy baked broccoli in center of bowls. Drizzle Bang Bang sauce generously over broccoli. Finish with sesame drizzle over entire bowl. Garnish with chopped scallions, toasted sesame seeds, and fresh cilantro. Serve immediately.
# Expert Advice:
01 -
- The crunch factor on that broccoli will make you forget you are eating vegetables, honestly.
- Two sauces mean double the flavor and honestly double the fun drizzling situation.
02 -
- Do not skip the oil spray or your panko will stay pale and sad instead of turning golden and magnificent.
- Let the broccoli cool for just two minutes before saucing or the coating will get soggy immediately.
03 -
- Put your baking sheet in the oven while it preheats so the broccoli hits a hot surface immediately.
- Taste your bang bang sauce before adding to the broccoli and adjust sriracha to your personal spice comfort zone.