Spicy Chili Oil Broccoli Bowl (Printable)
Chili oil-roasted broccoli and fresh veggies over grains, finished with crispy garlic chips and a fiery sesame drizzle.
# What You’ll Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets
02 - 1 red bell pepper, sliced
03 - 1 large carrot, peeled and sliced
04 - 1 small red onion, thinly sliced
05 - 2 cups baby spinach, washed
→ Grains
06 - 1 cup brown rice or quinoa (uncooked)
07 - 2 cups water (for cooking grains)
08 - 1/2 teaspoon salt
→ Spicy Chili Oil
09 - 3 tablespoons neutral oil (grapeseed or canola)
10 - 2 tablespoons chili flakes (adjust to taste)
11 - 1 teaspoon toasted sesame oil
12 - 1 tablespoon soy sauce
13 - 1 teaspoon maple syrup or honey
14 - 1/2 teaspoon ground Sichuan peppercorns (optional)
15 - 1/2 teaspoon garlic powder
→ Garlic Crunch
16 - 5 cloves garlic, thinly sliced
17 - 2 tablespoons neutral oil
18 - Pinch of salt
→ Garnishes
19 - 2 tablespoons toasted sesame seeds
20 - 2 green onions, thinly sliced
21 - Fresh cilantro leaves (optional)
22 - Lime wedges (optional)
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Rinse the brown rice or quinoa under cold water. Bring 2 cups water and 1/2 teaspoon salt to a boil in a saucepan. Add the grains, reduce heat to low, cover, and simmer until tender — approximately 20 minutes for rice or 15 minutes for quinoa. Fluff with a fork and keep warm.
03 - In a small saucepan over low heat, combine neutral oil and chili flakes. Gently warm for 2 to 3 minutes until fragrant, ensuring the oil does not smoke. Remove from heat and stir in toasted sesame oil, soy sauce, maple syrup, ground Sichuan peppercorns if using, and garlic powder. Set aside.
04 - In a large bowl, toss the broccoli florets, sliced bell pepper, sliced carrot, and thinly sliced red onion with half of the prepared chili oil until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 18 to 20 minutes, turning halfway through, until golden and slightly crispy at the edges.
05 - While the vegetables roast, heat 2 tablespoons neutral oil in a small skillet over medium-low heat. Add the thinly sliced garlic and fry, stirring frequently, until golden brown and crisp, about 2 to 3 minutes. Transfer the crisp garlic to a paper towel-lined plate and sprinkle with a pinch of salt. Reserve the garlic-infused oil for drizzling.
06 - Divide the cooked grains evenly among 4 bowls. Top each with the roasted vegetables and fresh baby spinach. Drizzle with the remaining chili oil and the reserved garlic-infused oil.
07 - Finish each bowl with the crispy garlic crunch, toasted sesame seeds, sliced green onions, and fresh cilantro leaves. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The garlic crunch alone is worth making this entire bowl and you will find yourself eating it straight off the paper towel before it ever reaches the dish.
- It transforms boring weeknight broccoli into something you actually crave the next day.
02 -
- Garlic slices go from perfectly golden to bitterly burnt in seconds so pull them from the oil when they are just barely light gold because they keep cooking on the plate.
- Tossing the vegetables with the chili oil in a bowl instead of drizzling on the pan ensures every single piece gets coated evenly instead of just the ones on top.
03 -
- Let the chili oil sit for ten minutes after making it so the flavors marry and mellow before you toss it with anything.
- Squeeze the lime juice directly over the spinach leaves so they wilt slightly from the acid and taste brighter than if you just left them plain.