Roasted Broccoli Rice Bowls with Tahini Dressing

by Jonathan Cheung

Who doesn’t love their own ‘bowl’ ! This recipe has it all – whole grain, protein and rich green nutrients. Hold on adding the dressing until lunch-time and you’ve got the perfect ‘lunch’ for the family all going in different directions for the day.

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  • 1 head Broccoli, cut into bite sized florets
  • 3 tbsp Olive Oil
  • 1 1/2 cups / 375mL Vegetable broth
  • 1 cup / 250mL Dainty Brown Parboiled Rice
  • 1 cup / 250mL Canned Chickpeas, drained & rinsed
  • 2 handfuls Baby Arugula or Spinach
  • 1/2 small Red Onion, sliced thin
  • 1/3 cup / 65mL Slivered Almonds, toasted

Tahini Dressing

  • 1/2 cup / 125mL Tahini
  • 1/3 cup / 85mL Lemon Juice
  • 1/4 cup / 65mL Water
  • 1 clove Garlic, minced fine
  • 1/2 tsp Ground Cumin
  • Salt & Pepper, to taste



Roast the Broccoli: Preheat oven to 450*. In a bowl, toss the olive oil with the broccoli and season generously with salt and pepper. Roast in the oven for 20-25 minutes, or until the florets are lightly browned around the edges. Remove and set aside.


Meanwhile make the rice: Place the rice in the bowl of your rice cooker, add the vegetable stock and cook. Once cooker has passed to ‘warm’ mode, quickly open the lid, gently fluff the rice and add the chick peas. Let rest for 5 minutes. Optional: If cooking in a pot on stovetop – add the rice and vegetable stock to your pot and bring to a simmer over high heat. Immediately reduce the heat to low and cover. Allow to cook for 15 minutes. Turn off the heat, add the chickpeas to the pot, and allow to rest for 5 minutes, covered.


Make the dressing: Place all the ingredients into a bowl and whisk together. If more water is needed to thin out, add a tablespoon at a time until desired consistency is reached.


In a large bowl, combine the rice, chickpeas, broccoli, arugula, red onion, and half the almonds. Separate into 4 to 6 bowls, drizzle each with some dressing and garnish with the remaining almonds. Serve!

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