Name: Broccoli Walnut Balsamic Bowls
Prep time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 c. cooked brown rice, such as brown basmati; 2 heads broccoli, trimmed and cut into florets (1 1/4 lb.); 2 c. cherry tomatoes; 7 tbsp. extra-virgin olive oil, divided; 3/4 tsp. hot paprika; 1/2 tsp. ground coriander; 1/4 tsp. ground turmeric; 1/4 tsp. garlic powder; Kosher salt; Freshly ground black pepper; 1 1/4 c. toasted California walnuts, roughly chopped, divided; 2 tbsp. balsamic vinegar; 2 tsp. maple syrup; 1 tsp. Dijon mustard; 2 tbsp. freshly chopped parsley; 1/4 c. freshly grated Parmesan

Step 1Preheat oven to 425°. On a large rimmed baking sheet, toss broccoli with cherry tomatoes, 3 tablespoons oil, paprika, coriander, turmeric, and garlic powder. Season with salt and pepper.

Step 2Roast until broccoli is crisp-tender and cherry tomatoes are charred, about 20 minutes.

Step 3In a medium bowl, whisk vinegar with maple syrup and Dijon. While whisking constantly, slowly drizzle in remaining 1/4 cup olive oil until incorporated.

Step 4Add ¼ cups walnuts into the dressing bowl. Using the back of a spoon, smash walnuts into vinaigrette until broken into small pieces. Stir in  parsley and season with salt and pepper.

Step 5Fill half of a shallow bowl with rice. Fill other half with broccoli and cherry tomatoes, then top with walnuts. Drizzle each bowl with smashed walnut vinaigrette.

Step 6Garnish with Parmesan before serving.

Broccoli Walnut Balsamic Bowls

Ingredients

Directions

Wildly Delicious Weeknight Dinners