Gluten-Free Roasted Broccolini Bowl

Ingredients

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• 1 lb broccolini, trimmed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked rice, quinoa, or gluten-free noodles Shop
• 1 cup protein of choice (e.g., grilled chicken strips, pan-seared shrimp, baked tofu cubes, or seasoned chickpeas)
• 2 cups additional fresh vegetables of choice (e.g., sliced bell peppers, cherry tomatoes, shredded carrots)
• 2 tbsp gluten-free sauce (e.g., GF tamari, tahini dressing, or a light vinaigrette) Shop
• 1 tbsp fresh lemon juice or rice vinegar Shop
• 1 tsp sesame oil or extra virgin olive oil Shop

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. In a large bowl, toss the trimmed broccolini with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread the broccolini in a single layer on the prepared baking sheet. Roast for about 15-20 minutes, or until the broccolini is tender-crisp and has slightly browned, caramelized edges. The florets should be vibrant green with hints of char.
2. 2 While the broccolini roasts, prepare your base and protein. If using rice or gluten-free noodles, cook them according to package directions until tender. Prepare your chosen protein; this might involve grilling, pan-searing, or baking until cooked through and seasoned with spices or sauces labeled gluten-free. Ensure any marinades or seasonings used for the protein are gluten-free.
3. 3 Prepare any additional fresh vegetables you are using by slicing, dicing, or shredding them as desired. This adds a fresh crunch and extra nutrients to your bowl. Combine the cooked base (rice or GF noodles), your prepared protein, and the fresh vegetables in individual serving bowls.
4. 4 In a small bowl, whisk together the 2 tablespoons of gluten-free sauce, 1 tablespoon of fresh lemon juice or rice vinegar, and 1 teaspoon of sesame oil or olive oil to create a simple dressing. Drizzle this dressing generously over the assembled bowls. Taste and adjust seasoning if needed, adding a pinch more salt or pepper.
5. 5 Serve the Gluten-Free Roasted Broccolini Bowls immediately while the broccolini is warm and tender. These bowls are also excellent for meal prep; simply store components separately in the refrigerator and assemble just before eating.

Nutrition (per serving)

Tips & Notes

• Trim only the dry ends of the broccolini stems. The thin stalks roast tender and are the best part.
• Dry the broccolini well before tossing it with oil. Wet stalks steam on the pan and the tips won't char in the 400°F oven.
• Spread the broccolini in one layer with the florets toward the edges of the pan, where the heat is strongest, so the tops crisp before the stems overcook.

Common questions