Chili Oil Roasted Broccoli Bowl (Printable)
Chili oil-roasted broccoli and sweet potatoes with crispy garlic chips over fluffy rice.
# What You’ll Need:
→ Roasted Vegetables
01 - 1 large head broccoli, cut into florets
02 - 2 medium sweet potatoes, peeled and diced into ½-inch cubes
03 - 2 medium carrots, sliced into ¼-inch rounds
04 - 1 red bell pepper, cored and sliced into strips
05 - 1 cup shelled edamame (fresh or thawed if frozen)
06 - 2 green onions, thinly sliced
→ Chili Oil Marinade
07 - 3 tablespoons chili oil
08 - 2 tablespoons olive oil
09 - 1 tablespoon soy sauce (use tamari for gluten-free)
10 - 1 teaspoon maple syrup
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon sea salt
14 - ¼ teaspoon black pepper
→ Garlic Chips
15 - 6 large garlic cloves, thinly sliced crosswise
16 - 2 tablespoons olive oil
→ Base and Garnishes
17 - 2 cups cooked jasmine or brown rice
18 - 2 tablespoons toasted sesame seeds
19 - 1 tablespoon fresh lime juice
20 - Optional: sliced avocado, sriracha, microgreens
# How-To Steps:
01 - Preheat the oven to 425°F. Line two large baking sheets with parchment paper.
02 - In a large bowl, combine the broccoli florets, sweet potato cubes, carrot rounds, and bell pepper strips. In a separate small bowl, whisk together the chili oil, olive oil, soy sauce, maple syrup, toasted sesame oil, smoked paprika, sea salt, and black pepper until well blended. Pour the marinade over the vegetables and toss thoroughly to ensure even coating.
03 - Spread the seasoned vegetables in a single even layer on the prepared baking sheets. Roast for 25 to 30 minutes, tossing halfway through, until the edges are golden and lightly charred.
04 - While the vegetables roast, heat 2 tablespoons of olive oil in a small skillet over medium-low heat. Add the sliced garlic in a single layer and cook, stirring frequently, until golden brown and crisp, about 3 to 5 minutes. Remove the garlic chips immediately with a slotted spoon and transfer to a paper towel-lined plate. Reserve the garlic-infused oil.
05 - Steam or microwave the shelled edamame until bright green and tender, about 2 to 3 minutes. Set aside.
06 - Divide the cooked rice among four bowls. Arrange the roasted vegetables and edamame over the rice. Scatter the sliced green onions on top.
07 - Drizzle each bowl with the reserved garlic-infused oil and fresh lime juice. Sprinkle with toasted sesame seeds and garlic chips. Add any optional toppings such as sliced avocado, sriracha, or microgreens. Serve warm.
# Expert Advice:
01 -
- The chili oil marinade caramelizes onto the broccoli and sweet potatoes in a way that makes you genuinely excited about eating vegetables.
- Garlic chips sound fancy but take about four minutes and make the whole dish feel like something you would pay sixteen dollars for at a cafe.
02 -
- Garlic can go from golden to burnt in about thirty seconds so stay at the stove and do not walk away to check your phone.
- Overcrowding the pan is the number one reason vegetables steam instead of roast so use two sheets if needed and give everything room to breathe.
03 -
- Let the marinade sit for five minutes after whisking before pouring it over the vegetables because the flavors meld and become more cohesive.
- A squeeze of lime at the very end right before eating brightens everything and cuts through the richness in a way that makes you want seconds.