Roasted Broccoli Grain Bowl With Nooch Dressing
Updated Jan. 18, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds broccoli, cauliflower or a combination, cut into 1½- to 2-inch-long florets, stem sliced ¼-inch-thick, leaves reserved
- 1pound brussels sprouts, trimmed and halved
- ¾cup olive oil
- Kosher salt and black pepper
- ½cup nutritional yeast
- Zest and juice of 1 large lemon (about 1 teaspoon zest and 3 tablespoons juice)
- 1tablespoon Dijon mustard
- ¼teaspoon garlic powder
- 4cups cooked whole grains (such as farro, quinoa, or wheat berries), warm or room temperature
- ¼cup roasted, salted almonds, coarsely chopped
Nutritional analysis per serving (4 servings)
868 calories; 49 grams fat; 7 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 6 grams polyunsaturated fat; 89 grams carbohydrates; 25 grams dietary fiber; 12 grams sugars; 33 grams protein; 1774 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
- Step 2
In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don’t wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
- Step 3
In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
- Step 4
Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.
Private Notes
Comments
How can you keep something on hand when it lasts only 3 days in the fridge?
A better nooch sauce: blend together 1c nutritional yeast, 1/4c soy sauce, 1/4c apple cider vinegar, generous squeeze of honey mustard, 1 garlic, water to taste. The mustard helps to emulsify and the sweetness balances the acid, it's the key!
I made this exactly as directed and was so disappointed in the nutritional yeast sauce. I've been a vegetarian for over 30 years and I love nutritional yeast but this sauce is really terrible: way too oily, tastes very bland and boring, and each element (oil, nootch, lemon etc) just refuses to meld. There are so many delicious sauces and dressings to choose from for a really beautiful bowl, this one is not a win.
Followed suggestions and added soy and honey to dressing, plus used immersion blender to get it smooth. Also fresh lemon juice squeezed over bowl at end and chili crisp. Think sun-dried tomatoes would be nice addition or some kale/arugula
Used carrots & greens for the veg - liked the sweet flavor from carrots. Also used parm and extra garlic powder.
The best nutritional yeast dressing by far is “Glory Bowl Dressing” from the Whitewater Cooks series of cookbooks out of Nelson, British Columbia. It’s more complex and balanced than the one here and I think would be delicious with the roasted veggies and grains suggested in this recipe. I don’t know if it’s cool to promote sources other than the NYT here but around where I live (rural coastal BC) this recipe is extremely well known and popular, so here’s a link: https://whitewatercooks.com/portfolio_page/glory-bowl/
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