Roasted Broccoli Grain Bowl with Nooch Dressing

Updated Jan. 18, 2022 | Total Time: 25 minutes (active) | Servings: 4

Recipe Overview

This vibrant grain bowl features roasted cruciferous vegetables (broccoli, cauliflower, brussels sprouts) paired with nutty whole grains and a tangy nutritional yeast dressing. It’s quick to prepare, nutrient-dense, and customizable to taste preferences.

Ingredients

Vegetables

• 3 lbs broccoli, cauliflower, or a combination, cut into 1½–2-inch florets

• 1 lb brussels sprouts, trimmed and halved

• 1–2 cups (reserved) broccoli/cauliflower leaves (optional, chopped)

• ½ cup olive oil (for roasting)

Seasonings & Dressing

• Kosher salt and black pepper

• ½ cup nutritional yeast

• Zest and juice of 1 large lemon (1 tsp zest, 3 tbsp juice)

• 1 tbsp Dijon mustard

• ¼ tsp garlic powder

• ¼ cup olive oil (for dressing)

• ¼ cup water (for dressing)

Grains & Toppings

• 4 cups cooked whole grains (farro, quinoa, wheat berries; warm or room temperature)

• ¼ cup roasted, salted almonds, coarsely chopped

Preparation Steps

Step 1: Preheat Oven & Prepare Baking Sheets

• Set oven racks to top and bottom thirds. Preheat oven to 450°F (230°C).

• Place two baking sheets in the oven to preheat while you prep vegetables (ensures even roasting).

Step 2: Roast Vegetables

• In a large bowl, toss broccoli/cauliflower florets, stems (sliced ¼-inch thick), and brussels sprouts with ½ cup olive oil. Season generously with salt and pepper.

• Remove preheated baking sheets from the oven. Spread vegetables in a single layer (avoid overcrowding; use two sheets if needed).

• Roast for 15–20 minutes, rotating pans halfway through and switching racks (top ↔ bottom) to ensure even browning. Vegetables should be crisp-tender with golden-brown edges.

Step 3: Make Nutritional Yeast Dressing

• In a medium bowl, whisk together:

• ½ cup nutritional yeast,

• ¼ cup water,

• ¼ cup olive oil,

• lemon juice,

• Dijon mustard,

• garlic powder.

• Season with salt and pepper to taste. For a smooth texture, blend with an immersion blender until emulsified.

Step 4: Assemble the Bowl

• In a large bowl, toss warm/cooked grains with a pinch of salt, lemon zest, and ¼–½ cup dressing (adjust to taste).

• Top with roasted vegetables, drizzle with remaining dressing, and sprinkle with chopped almonds.

• Optional: Add fresh lemon juice, chili flakes, or a handful of arugula/kale for extra brightness.

Community Tips & Variations

• Better Dressing (From User Feedback):

Blend 1 cup nutritional yeast, ¼ cup soy sauce, ¼ cup apple cider vinegar, 1 tbsp honey mustard, 1 clove garlic, and water to thin. This adds umami and sweetness to balance acidity.

• Texture Boost:

For crunch, substitute almonds with pumpkin seeds or toasted pine nuts. Add 1 cup roasted carrots (sliced) or sun-dried tomatoes for extra flavor.

• Longer Shelf Life:

Store components separately (grains, veggies, dressing) in airtight containers for up to 4 days. Reassemble and add fresh lemon zest before serving.

Storage

• Keep refrigerated for up to 3 days. Reheat grains gently if desired; cold is ideal for a fresh bite.

Note: The original recipe’s dressing may be too oily/bland for some—experiment with the “better nooch sauce” variation above for a more cohesive, flavorful result.