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BLACKLAND RECIPE

Roasted Broccoli Grain Bowls with Chili Crisp

Roasted broccoli, nutty brown rice, avocado, and a lemony yogurt sauce make a weeknight bowl with plenty of contrast. BLACKLAND Original Chili Crisp adds the final savory crunch without overpowering the vegetables.
Total time
40 min
Servings
4 servings
Recipe heat
Mild
Recommended
BLACKLAND Original Chili Crisp
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A grey bowl of brown rice topped with charred broccoli, sliced avocado, yogurt sauce, and chili crisp, resting on a dark stone surface with a spoon.

Ingredients

  • 1 pound broccoli florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt, divided
  • 3 cups cooked brown rice, warm
  • 1 avocado, sliced
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 3 tablespoons BLACKLAND Original Chili Crisp

Instructions

  1. Heat the oven to 425°F. Toss broccoli with olive oil and 1/4 teaspoon salt; roast on a sheet pan until browned and tender, 20 to 25 minutes.
  2. Stir the yogurt and lemon juice with 1 tablespoon water and the remaining salt, adding it only after tasting.
  3. Divide rice, broccoli, and avocado among four bowls. Spoon over the yogurt sauce and finish each bowl with BLACKLAND Original Chili Crisp.

Serving and finishing note

Add chickpeas or leftover roast chicken for a more substantial bowl.