broccoli

January 21, 2021 by Lindsey | Dolly and Oatmeal

happy 2021, friends :) it feels like a new day. lots of unknowns, and i’m sure future struggles, but today i breath a sigh of relief, and hopefully you do as well.

there’s not much of a good segue way here, so were just going to talk about how good this bowl is!

i know quinoa and broccoli is nothing to really get excited about. that is until you make a super punchy pesto vinaigrette and then mix in a good amount of hot sauce to spice things up a bit. then there’s homemade garlic bread croutons - they’re crunchy and buttery (thank you miyoko’s vegan cultured butter) and garlicky and salty, and really the all-star in this dish. we add some toasted pine nuts which are never a bad idea, and wispy shreds of red onion to add some crunch and flavor.

i really love making component bowls like this because each thing can be made ahead and can stay in the fridge for a couple days, and then assembled the day of. another thing i lean on here is prepared vegan pesto. it’s something i always keep in my fridge ready to throw on pasta, in bowls, pizza, etc., and it just makes preparing this one step easier.

and the last thing i love about this bowl is the leftovers. i especially love making something that can be at the ready for lunch during the week, and this one does just that (you could even double the recipe if you want more). here’s to bowl food, and one’s that leave us with leftovers!

big love, xo

spicy pesto & broccoli quinoa bowl w/ garlic bread croutons | gf & v

| serves 4 as a side |

print the recipe

notes:

to speed things up a bit, i call for prepared pesto for the vinaigrette (gotham greens and gigi’s are both great options), but of course you could make your own ( here’s a favorite recipe from a few years ago).
white quinoa is called for but feel free to use what you have on hand.
lastly, everything can be prepared/made ahead of time and assembled when. needed. simply store each component seperately in the fridge until you’re ready to assemble the bowl.

ingredients

spicy pesto vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2-3 tablespoons dairy-free pesto
1-2 tablespoons gluten-free & vegan hot sauce (i like using this one)
salt and pepper, to taste

salad

1/2 cup white quinoa, rinsed
1 head broccoli, cut into florets
1/4 small red onion
1/4 cup pine nuts

garlic bread croutons

1 cup stale gluten-free & vegan bread pieces
2 tablespoons vegan butter
1 small clove garlic, shaved over a microplane or minced
salt & pepper, to taste
1 tablespoon chopped fresh parsley

method

make the vinaigrette. whisk together the olive oil, vinegar, and lemon juice until combined. add 2 tablespoons of the prepared pesto, and 1 tablespoon hot sauce. season with salt. and pepper. whisk and taste, adding more pesto, hot sauce, or salt, if needed. set aside.
make the salad. cook the quinoa according to the instructions on the package. once cooked, set aside and let cool.
while the quinoa is cooking, cook your broccoli. steam broccoli until tender, about 3 minutes. set aside and let cool.
using a mandolin (or a sharp knife), shave the red onion into very thin half moons, and set aside.
heat a pan over medium. once hot, toast pine nuts, shaking the pan every few seconds to toast evenly. remove the nuts from the pan and let them cool completely.
make the croutons. preheat oven to 400°F and line a baking sheet with parchment paper. place the torn bread onto your prepared baking sheet. melt the butter with the garlic over medium-low heat until the butter is melted. remove and pour over the bread pieces. season with salt and pepper, and toss everything together. place in the oven and cook until the bread is toasted, about 10-12 minutes. remove from oven and toss together with the parsley. let cool.
assemble the salad. in a large serving bowl, combine the quinoa, broccoli, and red onion. drizzle over half the dressing and toss. taste and add more dressing as needed. top with toasted pine nuts and garlic bread croutons, and serve

similar recipes:

creamy broccoli chop w/ asian pears & toasted almonds

pantry-friendly: creamy white bean, broccoli & tahini soup

spicy broccoli bowl w/ creamy ginger lentils

CREAMY BROCCOLI CHOP / October 18, 2018 by Lindsey | Dolly and Oatmeal

CREAMY BROCCOLI CHOP | Dolly and Oatmeal

before we get deep into winter squash and pumpkins, i have to share this autumn side/chop salad. the main star is broccoli. it’s one of my all-time favorite vegetables to eat , even since i was a kid. and right now, at the markets, it's at its peak! i think the best part about broccoli is its versatility. roasted, grilled, sautéed, or steamed. and whether it’s topped with sauce, a bit of lemon juice, or just some oil and salt & pepper, if it’s fresh, it has the possibility to be a great compliment to whatever main you’re serving.

in this case, the broccoli is lightly steamed, until just tender. it’s chopped, along with some purple cabbage for crunch and some pop of color (it also helps to fill the dish out a bit). we add chunked asian pear and thinly sliced red onion which offers the most perfect tart bite when you get one on your fork. the sauce/dressing is yogurt-based (i use a plant-based greek-style yogurt - linked below), with lots of tangy lemon juice and vinegar, giving it such a great creamy punch. if you can’t tell, this is by far one of my favorite recipes on the site, and i just hope you all love it as much as i do! xo!

creamy broccoli chop | gf

if you’re planning to prepare the salad ahead of time, great! add the dressing just before you serve it, as the once the salad gets thoroughly mixed, the cabbage turns the pears and sauce a (beautiful) shade of purple ;)

| serves 4 as a side |

creamy yogurt sauce

1/4 cup greek-style (plain/unsweetened) plant-based yogurt (i use this one)
2 tablespoons avocado oil mayonnaise
1 1/2 tablespoons extra virgin olive oil
1 tablespoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon good maple syrup (or honey)
salt & pepper, to taste

broccoli chop

1 head broccoli, cut into florets
1 cup cabbage sliced thin (preferably on a mandolin), and roughly chopped
1/4 red onion, sliced thin
1 asian pear, cut into small chunks
salt & pepper
1/4 cup chopped and toasted blanched almonds

method

make the sauce. whisk together all the sauce ingredients, taste and adjust vinegar, salt, and/or pepper. set aside for later.
place broccoli florets into the basket of a steamer. bring about 1-inch of water to a boil and set the steamer inside, cover and cook until just tender, about 2 minutes. set aside and let cool.
roughly chop the broccoli and add to a large serving bowl. add the cabbage, onion, and pear. season with a few pinches of salt, and cracks of pepper.
pour over roughly 3/4 of the sauce and toss until everything is evenly mixed together. top with the almonds and serve.

more broccoli recipes:

creamy garlicky pasta w/ charred broccoli & figs

charred broccoli & red on ion salad w/ shaved apples & arugula

Spicy Broccoli Bowl w/ Creamy Ginger Lentils / March 8, 2018 by Lindsey | Dolly and Oatmeal

Spicy Broccoli Bowl w/ Creamy Ginger Lentils | Dolly and Oatmeal

i had originally planned to tell you all about cauliflower pizza and how amazing and easy it is to make at home. but clearly by the title and the photo thus far, that isn't happening! i really never knew how difficult it was to make a cauli-based crust until i tried, and tried, and tried again - and miserably failed at it each time! the internet would have you believe that it's easy. it's not, guys. my pal ashley said that my failures could have something to do with attempting to make it vegan-friendly - no parmesan or eggs to bind could have been my problem, i suppose. but when something is so delicate and difficult to make, i ask myself: why make something that's not moving us to our collective goal: getting a meal on the table! i'm all about taking challenges in the kitchen, but there's a time and place for everything. so whether you have babies, or you're putting in long hours at work, what i think we collectively need is composed, but easy-to-put-together food, something that nourishes each part of us.

that's where this bowl comes in. it's definitely a nod in a few directions: it's meal-prep easy, it provides leftovers for the week, and it's a bright little bowl that definitely has spring in its sights! there's 3 major components of the dish, (all of which can made ahead of time for easy execution) the spicy broccoli, cooking the lentils, and whisking together the sauce.

the broccoli stays super bright here because all you're doing is a quick steam; it's then tossed with chili oil, lemon, and some salt -- so good! the lentils are cooked easy-peasy, and the tahini-based sauce is simply whisked together. you can make the components the day/night of, or make them on your designated food prep day (if you have one. don't feel bad if you don't, i'm all over the place with prepping food these days!) and refrigerate them until you're ready to make the bowl. the only component that requires your time the day/night of is a super quick saute of onion, ginger, and garlic 👍🏼so while the ingredient list may look like a beast, it's really not when it's broken down - promise!

big love to you all, and happy almost spring equinox! 🙌🏼

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

spicy broccoli bowl w/ creamy ginger lentils | v & gf

you could easily double this recipe for more leftovers (especially if you're making this recipe for 2) throughout the week. while i love lentils as a protein, if you're not strictly plant-based, shredded chicken could be a great substitute. the sauce makes a bit extra, i used it up as a dressing for salads, or a dip for an afternoon snack.

| makes 4 servings |

sauce

1/4 cup tahini
2 tablespoons lime juice
1 tablespoon coconut aminos (or gluten-free tamari)
1 teaspoon sweetener, such as coconut nectar or maple syrup
water to thin
salt & pepper

lentils

1 cup green french lentils, rinsed and picked over for any shriveled lentils
3 cups water
1 tablespoon extra virgin coconut oil
3 spring onions (or 2 bunches green onions), light and white green parts sliced thin
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/4 cup chopped cilantro

broccoli

1 head broccoli, cut into florets
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
1 teaspoon spicy sesame oil (i like this one)*
pinch of salt

*if you don't have spicy sesame oil, or don't want to purchase it. simply use 1/2 - 1 teaspoon crushed red pepper flakes.

method

for the sauce. whisk together the tahini, coconut aminos (or tamari), lime juice, and sweetener. drizzle in water, a little at a time, until you get a runny consistency that coats the back of a spoon. season with salt and pepper. set aside.
for the lentils. place lentils in a lidded pot with the water. bring to a boil, and cover, reduce the heat to a gentle simmer, and cook the lentils until they're tender, about 15-20 minutes, drain the lentils, and set aside.
wipe the pot out with a clean dish towel and set it back on your stovetop over medium heat. once the pan is hot, add the coconut oil. then add the onions and stir, cook until tender, about 1-2 minutes. then add the garlic and ginger, stir, and cook for about 1 minute. then add the lentils and cook for another minute. remove the pot from the stove and add half the sauce and stir everything together, add more sauce, and salt, if desired. then fold in the cilantro.
for the broccoli. place broccoli florets into the basket of a steamer. bring about 1-inch of water to a boil and set the steamer inside, cover and cook for 3-4 minutes, until broccoli is tender. (you want to try and time the broccoli to cook in the last few minutes of the lentils cooking. that way everything is nice and warm when you serve it.)
place the broccoli to a mixing bowl, toss with the oils, lemon juice, garlic powder, and a pinch of salt.
serve the lentils and broccoli hot, garnish with sliced radish sticks, toasted peanuts, toasted sesame seeds, fresh cilantro, and extra lime juice, if desired.