Roasted Broccoli Bowl

Roasted Broccoli bowls are the perfect quick and easy weeknight meal. Serve your broccoli over some quick and easy minute rice and chick peas to hit all the important food groups. 

School is officially back in session for me. I'm back to the grind of: wake up in the morning, get Kyle to school, come home and get breakfast for Kinsley and I, get blog work done while she plays, make the two of us lunch, get her off to preschool, come home and get schoolwork done for two hours, pick the kids up at school, and then come home and Kyle and I do homework while Kinsley plays. It's a very loaded routine, which is why I rely on quick and easy weeknight meals like this to get me through. 

This roasted broccoli bowl was super easy to make last night when I looked at the clock at 4:45 and realized that I didn't have much time to get dinner on the table. All I had to do was roast the broccoli in the oven for 15 minutes, cook up some minute rice on the stove top, and warm up some chick peas in another pot, and then everything was done once the broccoli was ready to come out of the oven! Super quick and easy, and the kids ate it right up! This was the perfect fuel before I headed out for my evening run before the bedtime routine began! 

Yield: 4
Author: Paige Flamm
Roasted Broccoli Bowl

Roasted Broccoli Bowl

Roasted broccoli bowls are the perfect vegan dinner option for young eaters. The flavor profile is simple and delicious, while packing a punch with a lot of nutrients.
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min


  • 3 heaped cups of broccoli florets (from roughly 3 broccoli stalks)
  • 2 teaspoons olive oil
  • Salt
  • Black pepper
  • 1 cup minute rice
  • 1 can chickpeas, undrained
  • 1 tsp minced garlic
  • Paprika
  • Cumin
  • Chili Powder
  • Garlic Powder
  • 1 tsp lemon juice
  • 2 green onions, thinly sliced
  • Sunflower seeds


  1. Cook rice according to package instructions
  2. On a large cooking sheet, chop your broccoli into bite sized florets, toss with olive oil, salt, and pepper, and bake in a 400º oven for 15 minutes.
  3. While your rice and broccoli are cooking, pour your chick peas into a pot on the stove, and then sprinkle with salt, pepper, paprika, cumin, chili powder, garlic powder, and lemon juice. Spices don't have to be exact, I did a couple dashes of each one.
  4. Bring the chick peas to a boil, and let simmer uncovered until most of the liquid has been reduced.
  5. Once your broccoli is cooked, arrange it in a bowl with the rice and chick peas, and then top it with sunflower seeds, and green onion for garnish.

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