Loaded Broccoli Rice Bowls: Roasted spicy broccoli and chickpeas piled high with brown rice and a tangy lemon yogurt sauce. Hearty and healthy!
Easy Eats

Loaded Broccoli Rice Bowls

I’m not sure that I’ve ever seen broccoli look this good. And it’s not just looks, people. These bowls do the pics justice in the taste department.

Broccoli gets a bad rep sometimes but when it’s roasted until crispy with some spice it really is a nice option for a healthy rice bowl like this. Even better? The little chickpea studs that seem almost fried they get so crispy.

Gotta love it.

Betsy and I had these guys for lunch last week and I felt really energized and ready to tackle the afternoon afterwards. You could easily make a dinner out of them also. They are plenty filling.

I couldn’t help myself though… I did add a little butter to the situation. Deal with it.

Serves 4.
Prep Time
Total Time

Just a moment please...


Broccoli Brown Rice Bowls

Roasted broccoli rice bowls with chickpeas and a tangy yogurt sauce. A healthy but filling lunch or dinner option (plus it’s really pretty)!


3 cups broccoli florets
1 (15 oz.) can chickpeas, drained
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
2 cups brown rice, cooked
1 tablespoon butter (opt.)
1/4 cup pistachios, chopped
Salt and pepper
Fresh parsley, garnish

Yogurt Sauce:

1 cup yogurt
1/2 lemon, juice
1 clove garlic, minced
2 tablespoons fresh parsley, minced
1/2 teaspoon cumin seeds
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1) Preheat oven to 400 degrees F. Cook brown rice by boiling in a large pot of boiling water until it’s cooked al dente (has some bite to it). This will probably take 15-20 minutes. Then drain the rice, return it to the hot pan, cover it, remove it from the heat, and let the rice steam for 5-10 minutes. Optionally, stir in a small bit of butter before serving.

2) Cut broccoli into small florets. Drain, rinse, and dry chickpeas. Toss broccoli and chickpeas with olive oil, red pepper flakes, and a big pinch of salt and pepper. Spread out mixture on a baking sheet. Roast the broccoli and chickpeas at 400 degrees F. for 15 minutes until lightly browned. Go longer if you want them to be really crispy.

3) Mince garlic and parsley and stir into yogurt with lemon and season with cumin seeds and a pinch of salt. Set aside.

4) Assemble bowls by scooping in steamed browned rice. Top with a big dollop of yogurt sauce. Then spread broccoli mixture around the bowl and top with chopped pistachios and fresh parsley leaves.

Broccoli Rice Bowls: The Broccoli Mix

The two things you need to cook for these bowls, the broccoli and the rice, take roughly the same time to cook which is nice.

For the broccoli mix, cut the broc into small florets and then toss them with the chickpeas with some olive oil, red pepper flakes, salt and pepper. For the chickpeas, just make sure to drain, rinse, and dry them so they get crispy in the oven.

Broccoli and chickpeas.

Ready for roastin’

Roast this mix on a baking sheet at 400 degrees for about 15 minutes. You can go longer if you want the veggies crispier. I wouldn’t go longer than 20 minutes though.

This would be a beautiful side dish just like this actually with a squeeze of lemon.

Roasted veggies for rice bowls.


Broccoli Rice Bowls Sauce

These bowls need a little sauce in my opinion and an herbed yogurt sauce just made sense. Mince up a little garlic and parsley and stir it together with the other sauce ingredients. To be honest, I kind of winged the sauce and I encourage the same. Taste it as you go and adjust it to your liking.

Yogurt sauce for broccoli rice bowls.

Sauce time.

The Rice

If you’ve read Macheesmo much, you know that I’m a big fan of boiling/steaming rice instead of trying to measure out the exact amount of water. Just cook it like pasta. Boil it until it’s al dente and has just a small bite to it. For brown rice this will take around 15 minutes depending on the exact kind you get (you could use short or long grain for this recipe).

Then drain the rice and return it to the pan. Cover it and remove it from the heat and let the rice steam for 5-10 minutes. I like to stir in some butter at the end to make the rice a bit richer, but it’s optional.

Rice steamed for bowls.

A little butter…

Loading the Broccoli Rice Bowls

This is easy stuff. If you can, try to use a wide bowl for these so you spread out the goodness. Scoop in some rice and add some sauce right on the rice. This will help the flavors mingle.

Building broccoli rice bowls.

Building the bowls.

Then top with the broccoli mix, some chopped pistachios, and fresh parsley.

I really think I could turn around a broccoli hater with this guy.

Loaded Broccoli Rice Bowls: Roasted spicy broccoli and chickpeas piled high with brown rice and a tangy lemon yogurt sauce. Hearty and healthy!


33 comments on “Loaded Broccoli Rice Bowls

  1. Yum. I will veganize this for my dad using coconut milk yogurt. It will probably add to the flavor as well.

  2. This looks delish. Have you tried it with a nut other than pistachio? I’m not opposed to them, just wondering what would pair with this…maybe pine nuts? Thanks.

  3. Made this for dinner last night, so tasty! I ended up roasting capers with the broccoli and chickpeas. Strongly recommend, added some nice bite to the whole thing

  4. Hey, this looks amazing, but I have a super weird question: where did you get that bowl? I used to have one identical to that but I broke it, and I haven’t been able to find anything comparable.

    1. Ha! I think I got them at Bed Bath and Beyond Lauren. Almost positive. They are awesome bowls. I love how wide they are. :)

  5. I made this today and I reluctantly say this is the first recipe from this blog that I did not like (and I have tried a LOT of them). I love broccoli and rice, but I did not like the sauce or the chick peas. HOWEVER; my hubby loved it. If I make it again I will tweak the sauce a little. Nothing ventured, nothing gained…right?

  6. Great dish! My husband is ready for me to make it again ASAP. I tweaked the recipe a bit though and made it into more of a Mediterranean flair. I think I was inspired by the chickpeas. Thanks! I added curry and turmeric to the broccoli and chickpeas before cooking. For the sauce I used plain Greek yogurt and added garlic, dill and lemon juice.

    Looking forward to exploring more recipes you’ve posted! Cheers

  7. I’m on a mission to losing weight and currently I’ve just been eating raw broccoli! Not the greatest taste but I’ve been gulping it down. Thanks to your post now I have new ideas of making it delicious and healthy at the same time! Thanks a ton!


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