Spicy Chili Oil Roasted Broccoli Bowl (Printable)

A vibrant plant-based bowl with crispy chili oil-roasted broccoli and nutty sesame finish.

# What You’ll Need:

→ Roasted Broccoli

01 - 1 large head broccoli, cut into florets
02 - 2 tablespoons chili oil
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper

→ Vegetables and Base

06 - 1 red bell pepper, thinly sliced
07 - 1 large carrot, julienned or grated
08 - 1 cup purple cabbage, thinly sliced
09 - 1 cup edamame, shelled and cooked
10 - 4 cups cooked brown rice or quinoa

→ Garnish and Sauce

11 - 2 tablespoons toasted sesame seeds
12 - 2 green onions, thinly sliced
13 - 1 tablespoon soy sauce or tamari
14 - 1 teaspoon toasted sesame oil
15 - Optional: fresh cilantro, lime wedges

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 - In a large bowl, combine the broccoli florets with chili oil, olive oil, salt, and pepper. Toss thoroughly until every piece is evenly coated.
03 - Spread the seasoned broccoli in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until edges are crispy and the stems are tender.
04 - While the broccoli roasts, slice the bell pepper and cabbage. Julienne or grate the carrot. Ensure the edamame is cooked if not already prepared.
05 - Warm the cooked brown rice or quinoa if desired. Divide the grain evenly among four serving bowls.
06 - Arrange the roasted broccoli, bell pepper, carrot, purple cabbage, and edamame on top of the grains in each bowl.
07 - Drizzle the bowls with soy sauce and toasted sesame oil. Sprinkle generously with toasted sesame seeds and sliced green onions. Add fresh cilantro and lime wedges if desired and serve immediately.

# Expert Advice:

01 -
  • The roasted broccoli gets incredibly crispy and acts like a savory sponge for the spices.
  • It is a whole meal in one bowl that somehow tastes indulgent while being entirely plant-based.
02 -
  • Do not overcrowd the baking sheet or the broccoli will steam instead of roast.
  • Slice the vegetables thinly so they can be eaten raw without being tough or fibrous.
03 -
  • Use tamari instead of soy sauce to keep this recipe strictly gluten-free.
  • Let the broccoli rest on the pan for 5 minutes after roasting to maximize the crispiness.

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