Roasted Broccoli Herb Bowl

Name: Roasted Broccoli Herb Bowl
Total time: 25 min
Yield: 4
Ingredients: 500 g broccoli, cut into small florets; 2 tbsp olive oil; salt to taste; 20 g fresh chives; 10 g fresh parsley; 10 g fresh basil; 1 lemon, zest + juice; 0.5 cups olive oil; 1 tbsp cold water; 0.5 tsp black pepper; 0.5 tsp salt; 1 cups plant-based neutral yoghurt; 2 garlic cloves, minced; salt to taste; 230 g white beans, strained and rinsed; 2 tbsp sesame seed, roasted; 2 green onion, sliced

Sun Jun 09 2024

25 MINUTES

Here comes your new on-repeat bowl. Roasted broccoli florets served over garlicky yoghurt sauce topped with punchy herbs and roasted sesame seeds, a flavour explosion!

SERVINGS:

Ingredients

Roasted Broccoli

500 g broccoli, cut into small florets
2 tbsp olive oil
salt to taste

Herb Sauce

20 g fresh chives
10 g fresh parsley
10 g fresh basil
1 lemon, zest + juice
1/2 cups olive oil
1 tbsp cold water
1/2 tsp black pepper
1/2 tsp salt

Garlic Yoghurt Sauce

1 cups plant-based neutral yoghurt
2 garlic cloves, minced
salt to taste

Other

230 g white beans, strained and rinsed
2 tbsp sesame seed, roasted
2 green onion, sliced

Instructions

Preheat the oven to 225 degrees celsius and line a baking sheet with parchment paper.
Spread the broccoli evenly on the baking sheet, drizzle with oil and sprinkle with salt. Roast in the middle of the oven until crisp, about 20 minutes.
While the broccoli is roasting, make the herb sauce by adding all ingredients (chives, parsley, basil, lemon, oil, water, salt and pepper) to a blender and mix until desired consistency, preferably leave it a little chunky.
Make the garlic yoghurt sauce by combining plant yoghurt, garlic and salt to a small bowl. Mix to combine.
Assemble the bowl by spreading a layer of garlic yoghurt sauce on a plate. Layer with broccoli and white beans before topping with herb sauce, green onion and sesame seeds.