Gluten-Free Roasted Broccolini Bowl

Ingredients

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

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 certified GF 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 gluten-free verified spices or sauces. Ensure any marinades or seasonings used for the protein are certified 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

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
• Roll the lemon firmly on the counter before cutting to get significantly more juice.