Roasted Broccoli Grain Bowl with Nutritional Yeast Dressing

By Ali Slagle | Updated January 18, 2022

Overview

★ Rating: 4.0/5 (2,464 reviews) | Comments: 182

Total Time: 25 minutes | Difficulty: Easy | Servings: 2–3

Description

An incredibly nutty, savory, and deeply satisfying vegan grain bowl, distinguished by its standout umami-rich dressing crafted from nutritional yeast (nooch), lemon, Dijon mustard, and garlic powder. This dressing imparts a bright, tangy profile reminiscent of classic broccoli-Cheddar soup, making it exceptionally well-suited for roasted brassicas like broccoli, cauliflower, and Brussels sprouts. Nutritional yeast, a pantry staple for umami depth, ensures the dressing keeps for up to 3 days in the refrigerator. Customize with seasonal cold-weather vegetables, leftover grains, and crunchy additions (e.g., toasted nuts, diced apples, or fresh dill) to elevate freshness and texture.

Ingredients

For the Nooch Dressing

• 2 tbsp nutritional yeast ("nooch")

• 1 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• 2 tbsp extra-virgin olive oil

• ¼ tsp sea salt (adjust to taste)

• ¼ tsp freshly ground black pepper (optional)

For Roasted Broccoli

• 1 medium broccoli head, cut into florets (about 2 cups)

• 1 tbsp olive oil (for roasting)

• ½ tsp garlic powder (for roasting, optional)

• ½ tsp sea salt (for roasting)

For the Grain Base

• 1 cup cooked quinoa (or substitute with brown rice, farro, or any leftover cooked grain)

For Crunch & Freshness

• ¼ cup toasted nuts (e.g., walnuts, almonds) or crispy roasted chickpeas

• ¼ cup diced apple (optional, for sweetness)

• 2 tbsp fresh dill, chopped (optional, for herbaceousness)

• 2–3 celery stalks, sliced (optional, for crunch)

Instructions

1. Preheat & Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

2. Make the dressing: In a small bowl, whisk all dressing ingredients until smooth and emulsified. Refrigerate until ready to use (stores in an airtight container for up to 3 days).

3. Roast the broccoli: In a large bowl, toss broccoli florets with 1 tbsp olive oil, garlic powder, and salt. Spread in a single layer on the baking sheet. Roast for 15–18 minutes, stirring halfway through, until tender and lightly charred at the edges.

4. Cook the grain base: If using raw grains, rinse thoroughly and cook according to package instructions (e.g., quinoa: simmer 1 cup quinoa with 2 cups water for 15 minutes; drain and fluff). Cool slightly before assembling.

5. Assemble the bowl: In serving bowls, layer cooked grains as the base. Top with roasted broccoli, toasted nuts, diced apple, celery, and fresh dill (if using).

6. Serve: Drizzle with the prepared dressing and enjoy immediately.

Pro Tips

• Versatility: Swap broccoli for cauliflower or Brussels sprouts. Use any seasonal cold-weather vegetables (e.g., carrots, zucchini) or leftover grains (e.g., barley, wild rice).

• Make-ahead: Prepare the dressing and roasted vegetables up to 2 days in advance; store components separately in the fridge.

• Texture boost: For extra crunch, add roasted chickpeas or toasted pumpkin seeds.

For more vegetarian recipes, subscribe to The Veggie newsletter for weekly inspiration. Save this recipe for quick access.

Note: All nutritional values are approximate and may vary based on ingredient choices.