Best 9 Roasted Mushroom And Broccoli Grain Bowls Recipes

ROASTED BROCCOLI AND MUSHROOMS

Steps:

• Halve or quarter your mushrooms and measure out two cups. For larger mushrooms, you might want to quarter, but my mushrooms were smaller, so I just halved them
• Measure and chop your broccoli florets
• Line a baking sheet with parchment paper and preheat the oven to 425 degrees
• Add mushrooms and broccoli to the parchment paper lined baking sheet
• Sprinkle on garlic powder, onion powder, salt, and pepper
• Drizzle with olive oil and use hands to toss to combine all the spices and oil evenly
• Arrange vegetables in an even layer for optimal cooking
• Roast at 425 degrees for 10 - 15 minutes, until beginning to brown
• Taste and add salt, if necessary
• Serve immediately

ROASTED BROCCOLI AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees F. Wash vegetables, carefully dry mushrooms. Cut broccoli into even pieces, cut mushrooms in half. You should have about 2 cups chopped broccoli.
• Transfer vegetables to a baking sheet with a baking mat on it. Drizzle about 2 Tablespoons of oil over vegetables, sprinkle salt and pepper over veggies. Toss with tongs.
• Bake for 10-20 minutes, or until desired doneness. Toss every 10 minutes.
• Eat immediately or store in an airtight container in the refrigerator for 3-5 days.
• Add additional seasonings to vegetables prior to reheating, if desired.

ROASTED-MUSHROOM-AND-BROCCOLI GRAIN BOWLS

Steps:

• Preheat the oven to 425.
• Make the vegetables: Cut the broccoli into bite-size florets. Peel the stems, and cut these into 3/4-inch pieces. In a large bowl, season the broccoli well with salt, and toss with 3 or 4 tablespoons of olive oil to coat. Spread it out in one layer on a sheet pan. Season and oil the mushrooms the same way, and spread them out on a separate sheet pan. Roast the vegetables until the mushrooms are browned but still juicy and the broccoli has charred edges, 25 to 30 minutes.
• Make the omelet ribbons: In a small bowl, beat the eggs with a couple pinches of salt. Heat a large nonstick sauté pan over medium heat until hot. Add 1 to 2 teaspoons of oil. When the oil slips around the pan like water, add half the egg, and swirl to coat the pan. Cook until set, about 30 seconds. Use a spatula to roll the omelet up like a jellyroll toward the edge of the pan, then turn it out onto a cutting board. Repeat with the rest of the egg. Slice the omelets into 1/4-inch-thick ribbons.
• In a mixing bowl, season and dress the warm grains with salt and the dressing to taste. Divide among bowls. Top the grains with some mushrooms and broccoli, drizzling on a little more dressing. Top with the omelet ribbons and your crunchy garnish, and eat. Use the leftovers to make this again.

MUSHROOM GRAIN BOWL

Steps:

• Heat the butter and half the olive oil in a large frying pan over a medium-high heat. Add the mushrooms and cook on one side, pressing down, until really crispy. Turn over, add the garlic and cook the other side, again until golden. You may need to do this in batches if you don't have a big enough pan. Add the paprika, season well with salt and pepper and set aside in a bowl.
• Heat the remaining oil in the pan, add the kale and fry for 3 to 4 minutes until softened. Season with lots of black pepper and toss with the mushrooms.
• Heat the grains according to the packet instructions and mix with the extra-virgin olive oil, herbs and lemon juice to taste. Divide the grains between four bowls and add the mushrooms and kale. Top each bowl with a dollop of sour cream and a sprinkle of smoked paprika and serve.

ROASTED BROCCOLI AND MUSHROOMS

Steps:

• Preheat the oven to 400 degree and line a baking sheet with foil. Spray it with cooking spray.
• Toss your broccoli and mushrooms with the olive oil, garlic powder and salt and pepper. Put the mixture on the baking sheet.
• Bake for 15-20 minutes or until the vegetables are tender and browned.
• Serve immediately as a side dish.

ADDICTIVE ROASTED BROCCOLI AND MUSHROOMS WITH ONION WEDGES

Steps:

• Preheat oven to 425°F. Place the broccoli florets, mushrooms and red onion on a large baking sheet. Drizzle with olive oil and toss to coat. Season to taste with salt and black pepper. Roast in preheat oven for 20-25 minutes or until lightly brown and tender. Remove from the oven. Drizzle with balsamic vinegar and toss to coat. Serve immediately.

ROASTED VEGGIE GRAIN BOWL

Steps:

• Preheat the oven to 425 degrees F.
• Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
• Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
• Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.

ROASTED BROCCOLI AND MUSHROOMS

Steps:

• 1. Preheat oven to 450 F. Cut each crown of broccoli into small, roughly the same size peices. Cut mushrooms in half. Place broccoli and mushrooms in large bowl and toss with 3 tablespoons of olive oil, minced garlic, and salt.
• 2. Transfer broccoli mixture to large rimmed baking sheet. Spreading the broccoli and mushrooms so they do not touch each other.
• 3. Roast broccoli mixture until crisp-tender and stalks begin to brown. About 25 minutes. I like to have the broccoli tops brown and almost burnt in some areas, but not all over.
• 4. In a bowl whisk together remaining olive oil, red pepper flakes, and lime juice . Add the roasted broccoli mixture and toss to combined. Add the grated asiago cheese and toss to coat. Salt and pepper to taste.

ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING

Steps:

• Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
• In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don't wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
• In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
• Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.