Roasted Broccoli Grain Bowl with Nooch Dressing
Updated Jan. 18, 2022 | Total Time: 25 minutes (active) | Servings: 4
Recipe Overview
This vibrant grain bowl features roasted cruciferous vegetables (broccoli, cauliflower, brussels sprouts) paired with nutty whole grains and a tangy nutritional yeast dressing. It’s quick to prepare, nutrient-dense, and customizable to taste preferences.
Ingredients
Vegetables
3 lbs broccoli, cauliflower, or a combination, cut into 1½–2-inch florets
1 lb brussels sprouts, trimmed and halved
1–2 cups (reserved) broccoli/cauliflower leaves (optional, chopped)
½ cup olive oil (for roasting)
Seasonings & Dressing
Kosher salt and black pepper
½ cup nutritional yeast
Zest and juice of 1 large lemon (1 tsp zest, 3 tbsp juice)
1 tbsp Dijon mustard
¼ tsp garlic powder
¼ cup olive oil (for dressing)
¼ cup water (for dressing)
Grains & Toppings
4 cups cooked whole grains (farro, quinoa, wheat berries; warm or room temperature)
¼ cup roasted, salted almonds, coarsely chopped
Preparation Steps
Step 1: Preheat Oven & Prepare Baking Sheets
Set oven racks to top and bottom thirds. Preheat oven to 450°F (230°C).
Place two baking sheets in the oven to preheat while you prep vegetables (ensures even roasting).
Step 2: Roast Vegetables
In a large bowl, toss broccoli/cauliflower florets, stems (sliced ¼-inch thick), and brussels sprouts with ½ cup olive oil. Season generously with salt and pepper.
Remove preheated baking sheets from the oven. Spread vegetables in a single layer (avoid overcrowding; use two sheets if needed).
Roast for 15–20 minutes, rotating pans halfway through and switching racks (top ↔ bottom) to ensure even browning. Vegetables should be crisp-tender with golden-brown edges.
Step 3: Make Nutritional Yeast Dressing
In a medium bowl, whisk together:
½ cup nutritional yeast,
¼ cup water,
¼ cup olive oil,
lemon juice,
Dijon mustard,
garlic powder.
Season with salt and pepper to taste. For a smooth texture, blend with an immersion blender until emulsified.
Step 4: Assemble the Bowl
In a large bowl, toss warm/cooked grains with a pinch of salt, lemon zest, and ¼–½ cup dressing (adjust to taste).
Top with roasted vegetables, drizzle with remaining dressing, and sprinkle with chopped almonds.
Optional: Add fresh lemon juice, chili flakes, or a handful of arugula/kale for extra brightness.
Community Tips & Variations
- Better Dressing (From User Feedback):
Blend 1 cup nutritional yeast, ¼ cup soy sauce, ¼ cup apple cider vinegar, 1 tbsp honey mustard, 1 clove garlic, and water to thin. This adds umami and sweetness to balance acidity.
- Texture Boost:
For crunch, substitute almonds with pumpkin seeds or toasted pine nuts. Add 1 cup roasted carrots (sliced) or sun-dried tomatoes for extra flavor.
- Longer Shelf Life:
Store components separately (grains, veggies, dressing) in airtight containers for up to 4 days. Reassemble and add fresh lemon zest before serving.
Storage
- Keep refrigerated for up to 3 days. Reheat grains gently if desired; cold is ideal for a fresh bite.
Note: The original recipe’s dressing may be too oily/bland for some—experiment with the “better nooch sauce” variation above for a more cohesive, flavorful result.
