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    Home » Recipes » Vegan Recipes

    Lemony Garlic Broccoli Bowl

    Published: Apr 8, 2016 · Updated: Apr 20, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This garlicky lemon-flavored broccoli bowl is a hearty dish that can be enjoyed warm or cold. Try it with a little side of hot sauce. If using untoasted almonds, if you’d like, you can soak them overnight in water, then rinse well. 

    Chef Tip: You can give the sauce an ethnic kick by adding in a little Thai or curry paste when blending or your favorite raw sauce.

    Cooked Option: Steam vegetables gently or serve them with cooked quinoa.

    • Here are more healthy and tasty broccoli recipes.

    Recipe and photo from Raw and Simple by Judita Wignall. @2013 Quarry Books, reprinted by permission.

    Lemony Garlic Broccoli Bowl

    Lemony Garlic Broccoli Bowl

    This garlicky lemon-flavored broccoli bowl is a hearty dish that can be enjoyed warm or cold.
    5 from 1 vote
    Print Pin Rate Email
    Course: Main dish
    Cuisine: Asian
    Diet: Vegan, Vegetarian
    Keyword: veggie bowl recipe
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 4 to 6
    Calories: 418kcal
    Author: Veg Kitchen

    Ingredients

    Tahini Dressing

    • ⅔ cup raw tahini paste
    • ⅔ cup water
    • ½ cup lemon juice
    • 3 cloves garlic
    • 1 teaspoon sea salt
    • ¼ teaspoon black pepper
    • ⅛ teaspoon cayenne

    Broccoli Bowl

    • 5 cups broccoli florets cut into small bite–size pieces
    • 2 cups bean sprouts
    • 1 cup shredded carrots
    • ½ cup chopped almonds
    US Customary - Metric

    Instructions

    • Blend all ingredients in a blender or food processor until smooth.
    • Cover broccoli in hot water for several seconds then plunge it into cold water. This will soften it and make it more palatable.
    • Mix vegetables and almonds in a large bowl and serve with tahini dressing.
    • Stored separately, Tahini dressing will keep for one week and broccoli bowl mixture will keep for two or three days in the refrigerator.

    Nutrition

    Calories: 418kcal | Carbohydrates: 29g | Protein: 16g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 661mg | Potassium: 892mg | Fiber: 9g | Sugar: 7g | Vitamin A: 6121IU | Vitamin C: 124mg | Calcium: 182mg | Iron: 4mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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