Loaded Broccoli 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)!
Loaded Broccoli Rice BowlsJump to Recipe
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.
Broccoli Brown Rice Bowls
- 3 cups broccoli florets
- 1 15 oz. can chickpeas, drained
- 2 tablespoons olive oil
- ½ teaspoon red pepper flakes
- 2 cups brown rice cooked
- 1 tablespoon butter opt.
- ¼ cup pistachios chopped
- Salt and pepper
- Fresh parsley garnish
- 1 cup yogurt
- ½ lemon juice
- 1 clove garlic minced
- 2 tablespoons fresh parsley minced
- ½ teaspoon cumin seeds
- 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.
- 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.
- Mince garlic and parsley and stir into yogurt with lemon and season with cumin seeds and a pinch of salt. Set aside.
- 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.
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
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.
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.
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.
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.
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.
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.
34 Responses to “Loaded Broccoli Rice Bowls” Leave a comment
This sounds amazing. It’s just what I need to jump out of the winter mashed-potato rut.
YUM!! I love this idea for a healthy dinner! Plus I absolutely LOVE roasted broccoli so this recipe is definitely happening tonight.
I know… i’m not sure why people dislike broccoli. It’s one of my faves for sure.
Yum. I will veganize this for my dad using coconut milk yogurt. It will probably add to the flavor as well.
Absolutely. Easy to veganize!
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.
Hey Vivian! I think pine nuts would be great. Also, cashews would be nice… Good luck!
Wow.. not only do these broccoli rice bowls look super easy and delicious – but they are healthy too! The perfect weeknight dinner in my eyes.
This is simply genius! I love that you add pistachios!
A big broccoli bowl is just what I want for lunch! THis sounds great.
Yummy Great it is really helpful for me Thanks For it keep up it
What is the recommended number of serves?
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
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.
Ha! I think I got them at Bed Bath and Beyond Lauren. Almost positive. They are awesome bowls. I love how wide they are. :)
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?
Hey Vivian! Sorry to hear that but glad to hear somebody liked it at least. :) Thanks for the report back!
Really Nice article. Loved it.
Very Nice Post
Keep It up !
Thanks for sharing !
i am impres with the feedback of user, most of article i this site are just awesome
Wow, i am really impressed your efforts.. now i can make some dishes for my girlfriend
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
finger licking food, it’s just incredible to read thanks for sharing. I am going to try this dish to my own way.
Oh! looks amazing. I have waters coming out of my mouth. Trying to stop it but I cant.
i just had my lunch but still feel hungry after reading this post !!!
wow i love your dish
That’s really mouth watering, although I don’t like broccoli but this seems good.
Oh it looks Delicious , Going to prepare this weekend
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!
nice good receipe
Good healthy snack ideas to work on .. Thanks !
I love broccoli. Thanks for the recipe.