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Roasted Broccoli Burrito Bowls


  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 Servings 1x

Ingredients

Scale

for the quick roasted broccoli

  • 1 small head of broccoli, chopped
  • 23 tsp olive oil
  • kosher salt and freshly-ground black pepper, to taste

for the broccoli burrito bowls

  • 11/2 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.

Instructions

Roast the broccoli

  1. Preheat the oven to 400* F. Line a rimmed sheet pan with parchment paper. Set aside.
  2. Toss the chopped broccoli florets with the olive oil, just enough to coat. Season generously with salt and pepper.
  3. Bake for 8-12 minutes, until the broccoli is fork tender and just beginning to brown. Best served immediately.

Assemble the broccoli burrito bowls

  1. Warm the rice and beans. Season the beans with salt and pepper, to taste (canned beans vary greatly in saltiness).
  2. 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.

Notes

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.