Roasted Broccoli Burrito Bowls
We grew broccoli for the first time this year, well, broccolini, actually, broccoli’s tender, milder cousin. I’d thought we already ate a decent amount of broccoli, but our newest Summer bumper crop forced me to get more creative with the bounty of vibrant green stalks we were harvesting.
One of my favorite ways to cook broccoli (and most veggies for that matter) is to roast it. Tossed with a splash of olive oil and a good bit of salt and pepper, the broccoli florets cook quickly, and in about ten minutes are tender and flavorful, their edges just beginning to caramelize.
Those tasty quick-roasted broccoli florets make a delicious addition to many of my favorite recipes, and are especially great mixed into my beloved burrito bowls.
We eat some variation of black bean and rice burrito bowls for dinner about once a week (they also make great leftovers for pre-made lunches), piled high with veggies and fresh salsa.
The hearty black beans and whole-grain brown rice are the constants, but the toppings change with whatever is on hand or in season at the moment. Right now, that’s roasted, late-Summer/early-Fall veggies – tomatoes, corn, sweet potatoes, butternut squash – or in this case quick roasted broccoli.
These burrito bowls are healthy, flavorful, and endlessly customizable.
I’ve been topping mine lately with freshly-squeezed lime juice, salty cotija cheese, a sprinkling of roasted, salted sunflower seeds, and a handful of roughly chopped or torn fresh cilantro (or not, for you cilantro-haters!).
The hubby expands on that with chopped, roasted green chiles, and spicy pickled jalapeños.
We both pile on lots of salsa – salsa verde is yummy with this combo – along with a few splashes of hot sauce. While he most often reaches for Cholula, I am a big, big fan of Sriracha with Mexican food, and a drizzle of vibrant red rooster sauce has become my go-to.
However you customize them, these savory broccoli burrito bowls are a nutritious and hearty, satisfying (meatless) weeknight dinner.
One last note: I never realized how much I could love – yes, love – a small appliance until we recently upgraded our electric rice cooker to a Zojirushi. The hubby initially grumbled at the price (they are a bit expensive) but has since come around, because this little gem works so well.
It consistently produces delicious, perfectly-textured rice, with little to no effort on our part. So far we’ve tried jasmine, basmati, brown rice, and quinoa, and I cannot say enough good things about this machine.
If you’re currently in the market for a new electric rice-cooker, or simply eat rice on a regular basis, it’s absolutely one to consider.Print
Roasted Broccoli Burrito Bowls
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 Servings 1x
for the quick roasted broccoli
- 1 small head of broccoli, chopped
- 2–3 tsp olive oil
- kosher salt and freshly-ground black pepper, to taste
for the broccoli burrito bowls
- 1–1/2 cups cooked brown rice
- 1 cup cooked black beans
- 2 cups roasted broccoli
- 2 cups (loosely-packed) greens (arugula, spinach, romaine etc.)
- 2 Tbsp roasted and salted sunflower seeds
- 1/2 cup fresh salsa
- for serving: 1 avocado (sliced), fresh cilantro, lime wedges, jalapeños, cotija cheese, tortilla chips, etc.
Roast the broccoli
- Preheat the oven to 400* F. Line a rimmed sheet pan with parchment paper. Set aside.
- Toss the chopped broccoli florets with the olive oil, just enough to coat. Season generously with salt and pepper.
- Bake for 8-12 minutes, until the broccoli is fork tender and just beginning to brown. Best served immediately.
Assemble the broccoli burrito bowls
- Warm the rice and beans. Season the beans with salt and pepper, to taste (canned beans vary greatly in saltiness).
- Divide the rice and beans between two large bowls. Top with the roasted broccoli, greens, sunflower seeds, and the rest of your favorite burrito bowl toppings. Season with salt and pepper, if needed. Serve warm.
Feel free to add any extra veggies that sound good to the base recipe above – we also love roasted sweet potatoes, butternut squash, and asparagus during cooler months, and chopped cherry tomatoes, diced red pepper, sweet corn, and grilled zucchini/squash in the Summer.
We just about always use organic canned (cooked) black beans, but you could also use canned pinto beans or white beans, or make your own from scratch!
These burrito bowls are naturally gluten free, and vegan without the cheese. If you do opt to add cheese (after my own heart), Mexican cotija or goat cheese crumbles, or shredded jack or sharp cheddar cheese are all great here.
I love the idea of roasting broccoli instead of steaming it. This looks SO delicious!
Thank you, Helen!