Asian-Style Grain Bowl with Charred Broccoli
Experience vibrant flavors in this Asian-Style Grain Bowl with Charred Broccoli—healthy and satisfying! Try it today!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- ½ cup quinoa
- ½ cup millet
- 1 large head of broccoli, cut into florets
- 1/2 bunch curly kale, stemmed and torn into bite-size bits
- 2 cups thawed shelled organic edamame
- ¼ head purple or green cabbage, finely shredded (about 2 cups)
- 1 large garlic clove, finely minced
- 1-inch knob of fresh ginger, peeled and finely minced
- 3 tablespoons avocado oil (or organic canola oil)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon natural peanut butter (or almond butter)
- 1 tablespoon pure maple syrup or honey (if vegan)
- 2 teaspoons toasted sesame oil
Instructions
- In a medium pot, bring 1¾ cups water to a boil. Season lightly with salt, then add quinoa and millet. Reduce heat to low, cover tightly, and simmer for 20–25 minutes. Remove from heat and let sit covered for another 10 minutes.
- Preheat oven to 400°F. Toss broccoli florets with olive oil, smoked paprika, salt, and pepper on a baking sheet. Roast for 20–25 minutes until charred.
- In a bowl, whisk together garlic, ginger, oils, rice vinegar, soy sauce, peanut butter/honey, and sesame oil until smooth.
- Place kale in a mixing bowl; drizzle lightly with dressing and massage leaves for about one minute until softened.
- Layer massaged kale at the bottom of each bowl followed by portions of grains, roasted broccoli, edamame, shredded cabbage, and drizzle with remaining dressing.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 7g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg