Broccoli Walnut Balsamic Bowls
By Laura Rege

Yields:
4 serving(s)
Prep Time:
25 mins
Total Time:
45 mins
Advertisement - Continue Reading Below
Ingredients
- 4 cups
cooked brown rice, such as brown basmati
- 2
heads broccoli, trimmed and cut into florets (1 1/4 lb.)
- 2 cups
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 cups
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 cup
freshly grated Parmesan
Directions
- 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.
Advertisement - Continue Reading Below

30 Side Dishes For Hot Dogs

30 Easy Cold Dinner Ideas

60 Summer Potluck Recipes

How To Cook Pasta Perfectly Al Dente
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below