Roasted Broccoli Pea and Quinoa Bowl (Vegan GF)
This Roasted Broccoli Pea and Quinoa Bowl is vibrant, fresh yet wholesome and filling, packed with vegetables, protein and fibre, it is great for meal prep and batch cooking. It is also vegan, gluten-free and nut-free.
We are finally heading into Springtime (hopefully it will warm up soon, too!) and I cannot wait for fresher, lighter meals and so this warming, roasted salad bowl is the perfect recipe to guide us from Winter into Spring. It has roasted warming components as well as cooling, creamy elements and then don’t forget about the crispy crunch on top. Made with wholesome ingredients, it also boasts such a variety of vitamins, minerals and plant-based goodness, making you glow from within.
Why will I love this bowl?
This is packed with goodness and tastes amazing:
- Fresh, herby and light
- Warming, comforting and tender
- Packed with protein, fibre and wholesome ingredients
- Easy to meal prep and make
- Great for midweek meals, lunches and feeding a family
- Naturally vegan, gluten-free and nut-free
- Vibrant, delicious and good for you
- Low waste and fuss-free
- A great way to make broccoli-haters even enjoy broccoli!
If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The dip and bowl are made from similar ingredients, so here is what we need and why. You can also shop my recipe ingredients below the recipe card.
- Broccoli: this bowl uses the whole broccoli, stem and florets. Roast it up and use half for the dip and the other half for serving over the quinoa.
- Garlic: roast these along with the broccoli for a sweeter, richer flavour and blend it up with into dip.
- Peas: these form a major part of this recipe as they are used in the dip and for adding into the bowl. The humble pea is high in fibre and protein, and are fairly inexpensive too and very convenient as you can thaw them straight from the freezer.
- Lemon: for a zing in the dip.
- Sunflower seeds: for making the chunky pesto-style dip, I love using sunflower seeds. This keeps the recipe nut-free but feel free to use cashews or pine nuts.
- Quinoa: to keep these bowls gluten-free, I love using quinoa but you can also use couscous, buckwheat, rice or bulgur wheat.
- Red cabbage: for some colour and crunch, I love adding raw shredded red cabbage but white cabbage or even massaged kale will be great.
- Orange and pomegranate: fruits in savoury salads work so well and now is time to take advantage of orange and pomegranate season. You can also try blood orange, clementines or satsumas.
- Olive oil: for roasting the broccoli and for making the dip. An extra virgin olive oil is best for the dip as the richer flavour shines through but you can use a regular olive oil for the roasting.
- Basil: for adding into the dip so it resembles and chunk pea pesto. Fresh is always best especially for the dip and sprinkling on top. To change the flavours of the dish, you could also use fresh mint or coriander and/or parsley.
- Crunchy beans or seeds: this is for sprinkling on top as ai love a good crunch. I use the Chilli and Lemon Crunch snacks from Natures Heart which are so delicious. They are a roasted spiced blend of beans, peas and legumes and are great for snacking on.
How do I make this?
Here is an overview of the recipe:
- Chop the broccoli into small pieces: the stem and florets.
- Toss with the garlic, olive oil and season: now roasted for 20-25 minutes till tender.
- Blend up some of the broccoli and garlic with the other dip ingredients: to a chunky pesto-puree.
- Cook the quinoa and prepare all the other components: like the vegetables and oranges.
- Plate up starting with the dip: and top with the quinoa, roasted broccoli, fresh cabbage, peas, oranges and pomegranate. Garnish and serve with crunch on top.
- Or you can warm it all up in a pan: and enjoy it as a mixed-in grain bowl.
Is this gluten-free and nut-free?
Yes this is gluten-free and nut-free, just make sure your crunchy sprinkle does not contain nuts and that you use quinoa or another gluten-free grain where needed.
How long will this last?
This will keep for 2-3 days in the fridge in a sealed container. You can keep the components separately or all together and I love adding an extra squeeze of lemon over it all if eating it the date after.
What else can I make with this dip?
If you have leftover pea pesto dip, you can:
- Smear it onto toast like my Gluten-free Vegan Buckwheat Bread or onto crackers
- Stir into pasta like a pesto sauce
- Add into sandwiches like my Grilled Vegetable and Tofu Sandwich
- Make Vegan Pesto Tofu Scramble on toast
- Use it as a dip for vegetables
- Add to other buddha and nourish bowls
What other recipes can I make?
If you are looking for more meal prep and delicious bowls to make:
- Crispy Quinoa Squash and Kale Salad with Garlic Tahini
- Crispy Pesto Chickpea Kale Orzo Salad
- Tomato Pesto Beans and Wedges Bowl
- BBQ Sweet Potato Taco Bowls
- BBQ Cauliflower and Sweet Potato Bowls with Smokey Ranch Dressing
Roasted Broccoli Pea and Quinoa Bowl
This Roasted Broccoli Pea and Quinoa Bowl is vibrant, fresh yet wholesome and filling, packed with vegetables, protein and fibre, it is great for meal prep and batch cooking. It is also vegan, gluten-free and nut-free.
Ingredients
For the Broccoli Pea Dip:
- 1 head broccoli
- 3 garlic cloves, peeled
- 1 tbsp olive oil
- 2 handfuls fresh basil
- 100g peas, thawed
- 2-3 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 50g sunflower seeds
- 2-3 tbsp water, as needed
- Salt and pepper
For the Bowls:
- 100g quinoa
- 100g peas, thawed
- 100g red cabbage, shredded
- 1 orange, peeled and sliced
- Fresh basil
- 2-3 tbsp pomegranate
- 1 bag Chilli and Lemon Crunch, or seeds/nuts
- Optional extras: spinach or rocket, to serve
Instructions
- Preheat the oven to 160Fan/180ºC and line a large tray with parchment paper.
- For the roasted broccoli: slice the very end of the broccoli stalk off, only if needed. Chop the stem into small chunks and then chop the rest of the broccoli into bite-sized florets. Add to the tray with the garlic cloves and drizzle with the olive oil, salt and pepper. Toss well then bake for 20-25 minutes, until softening and turning crispy. Allow to cool for 10 minutes.
- Cook the quinoa according to packet instructions and leave to one side.
- For the dip: add all the stems of the broccoli to a small blender or food processor along with 1/3 of the florets (save the rest for the bowls). To the blender also add the garlic cloves, 100g peas, fresh basil, lemon juice, extra virgin olive oil and sunflower seeds. Start to blend, adding 2-3 tbsp water as needed for a smooth but chunky mix. Season with salt and pepper, to taste.
- To serve: spread 3 tbsp of the roasted broccoli and pea dip into each of 2-3 bowls (you may have extra) and follow with the quinoa, roasted broccoli, peas, red cabbage, orange slices, fresh basil and pomegranate. Sprinkle over the Chilli and Lemon Crunch and serve as it is or toss together.
- Alternatively to enjoy this warm: add the quinoa, broccoli peas, cabbage and the green dip to a frying pan and warm gently, stirring often. Serve warm with the orange slices, pomegranate and Chilli and Lemon Crunch on top. Garnish with fresh basil.
- Once cool, you can keep this salad for 2-3 days in a sealed container in the fridge, I like to add a squeeze of lemon juice all over and toss through if eating the day after.
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Stay in touch
I look forward to hearing what you think of this Roasted Broccoli Pea and Quinoa Bowl so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With broccoli bowl love x
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