Broccoli Bowl with Sun Butter Sauce

This vegan roasted Broccoli Bowl with Sun Butter Sauce is a healthy, straightforward dish that is full of taste & texture. Roast the broccoli, red peppers, carrots, & onions till the edges are crisp & caramelized. The creamy sun butter sauce, which we make with rice vinegar, soy sauce, low-carb maple syrup, sunflower seed butter, & a little ginger & garlic, is the standout feature. This vegan roasted Broccoli Bowl with Sun Butter Sauce provides warmth and nutrients in one vibrant bowl, regardless of your dietary restrictions or preference for a hearty, vegetable-forward meal.

STATS:

• Number of calories: 370 kcal
• Preparation time: Fifteen minutes
• Serving size: 1 bowl
• Cooking time: Twenty-five minutes
• Cuisine: Fusion or Asian-inspired
• Entire time: Forty minutes
• Course: Lunch or dinner
• Diet: Vegan
• Portions: 04 servings
• Difficulty: Easy
• Mode of cooking: Oven and stovetop

EQUIPMENT:

• Measuring cups
• Whisk
• Parchment liners
• Cutting board
• Baking sheet
• Measuring spoons
• Knife
• Mixing bowls
• Rice cooker

INGREDIENTS:

• 1 red bell pepper
• A carrot
• 1 small red onion
• Four cups of broccoli florets
• Two tbsp. olive oil
• Salt
• One cup of cooked quinoa
• Black pepper
• ¼ cup sunflower seed butter
• Two tbsp. soy sauce
• One tbsp. maple syrup
• One tbsp. rice vinegar
• 1 tsp. ginger
• One garlic clove
• One tbsp. green onions
• 2–3 tbsp. warm water
• One tbsp. sesame seeds

INGREDIENT NOTES:

BROCCOLI FLORETS:

• The crisp edges that form when the broccoli florets roast wonderfully give the bowl texture. Select crisp, fresh florets for optimal flavor. They cook more evenly when the sizes are uniform.

QUINOA:

• Quinoa provides the light, protein-rich substrate to balance the roasted veggies. It contains vital amino acids and is gluten-free. Rinse to get rid of the bitterness before cooking.

RED BELL PEPPER:

• It provide color contrast and flavor. Roasting enhances its natural sugars and a smoky flavor. Thinly slice it to ensure uniform frying.

CARROTS:

• Carrots give the mixture crunch and slight sweet taste. It complements the nutty sauce nicely. Use shredded or julienned carrots to roast carrots quickly.

RED ONIONS:

• Red onions provide the sharp taste & enhance the flavor profile. It caramelizes wonderfully in the oven.

OLIVE OIL:

• Olive oil adds perfection to roasting the vegetables. It keeps things from sticking and improves flavor. Use extra virgin for more richness.

SALT & PEPPER:

• Use Black pepper & salt to season the vegetables, providing a simple yet efficient taste. Adjust to taste before roasting.

SUNFLOWER SEED BUTTER:

• Sunflower seed butter makes the sauce’s creamy foundation. It has a mild, toasted flavor, is high in protein, and is free of nuts. Thoroughly stir to evenly combine oils before usage.

SOY SAUCE:

• Soy sauce provides the deep taste and umami flavor in the sauce. Tamari is an excellent gluten-free substitute. It does a wonderful job of balancing acidity and sweetness.

MAPLE SYRUP:

• The maple syrup slight sweet taste enhances the savory sauce. It is a smooth-blending, natural, vegan sweetener. Use pure maple syrup for optimal effects.

RICE VINEGAR:

• Rice vinegar adds brightness and a slight tang. It slashes through the sun butter and oil’s richness.

FRESH GINGER:

• Fresh ginger adds the warmth & aromatic spice. It adds a mild kick to the sauce. Finely grind it for a smooth mix.

GARLIC:

• A clove of garlic adds a flavorful core to the dressing. It goes well with soy sauce and ginger. Crush or mince for even flavor distribution.

WATER:

• The use of warm water facilitates the smooth, pourable consistency. Add slowly to prevent over-thinning. Adjust to get the texture you want.

SESAME SEEDS:

• Sesame seeds give the top a subtle crunch and a nutty touch. They improve aesthetic attractiveness as well. To enhance the flavor, briefly toast them.

GREEN ONIONS:

• Chopped green onions have a crisp, mildly sharp taste as a garnish. They add color to the last bowl. Sprinkle right before serving for optimal color & flavor.

INSTRUCTIONS:

1. We warm the oven to 400° F.
2. Add the paper on tray.
3. Include the black pepper, onions, broccoli, salt, carrots, and bell pepper.
4. Distribute equally on the tray and roast for 20-25 minutes so they get soft.
5. Prepare the quinoa as mentioned on the pack with vegetables and place it in the corner.
6. Mix the garlic, sunflower seed butter, ginger, maple syrup, and rice vinegar in a dish.
7. Then we add warm water slowly to prepare the smooth sauce consistency.
8. Add the quinoa to the bottom of bowls, then vegetables, and top with sun butter sauce.
9. Include some sesame seeds & green onions slices in the broccoli bowl & serve.

SERVING SUGGESTIONS:

PROTEIN:

• Grilled tofu
• Crispy tempeh
• Roasted chickpeas

SIDES:

• Vegan miso soup
• Cucumber sesame salad
• Steamed edamame

TOPPING:

• Sliced avocado
• Toasted pumpkin seeds
• Pickled red onions

DRINK:

• Iced green tea
• Coconut water
• Fresh lemon ginger juice

DESSERT:

• Vegan chocolate mousse
• Coconut chia pudding
• Mango sorbet

TIPS:

• We roast the vegetables till they get slightly charred for the deep taste.
• Set the sauce consistency with warm water so the butter will blend easily & smoothly.
• Include roasted chickpeas or pumpkin seeds in this dish for an additional crunchy taste.

STORAGE INFORMATION:

FRIDGE:

• Put the leftover dish in an airtight dish and store it for 4 days.

FREEZER:

• Freeze the dish without sauce for 2 months.

FAQs:

Will I include other varieties of vegetables as well?

• We can include zucchini, sweet potatoes, or cauliflower to prepare this dish.

Can I add any other vegan butter?

• We can include almond butter or tahini in this dish as a sunflower seed butter substitute for a similar texture and taste.

NUTRITIONAL INFORMATION:

Calories: 370 kcal
Net carbs: 32 g
Iron: 3.8 g
Total carbs: 40 g
Vitamin A: 0.6 g
Fiber: 8 g
Calcium: 110 g
Protein: 12 g
Sodium: 380 g
Potassium: 680 g
Serving size: 1 bowl
Serving: 4