Cajun-Roasted Broccoli Bowl
with Wild Rice and Lemon Garlic Tahini
Sweet, spicy, and even a little herbal, cajun blackened seasoning will punch up any meal. You’ll toss broccoli florets in as much of the seasoning as you’d like, and roast it to crunchy perfection. The earthy flavor of sesame tahini will add a satisfying touch of creaminess.
- 10 oz broccoli florets
- 1 tbsp cajun blackened seasoning
- ½ cup wild rice
- 6 oz lacinato kale
- 1 red beet
- 2 radishes
- 1 lemon
- 1 clove garlic
- 2 tbsp tahini
- ¼ cup golden raisins
- ¼ cup sunflower seeds
- 2 tsp vegetable oil*
- 1 tsp olive oil*
- *Not included
- Box grater
- Small saucepan
- Baking sheet
Preheat the oven to 400°F. Add the broccoli florets to a baking sheet and toss with 2 tsp vegetable oil, as much or as little cajun blackened seasoning as you’d like, and ½ tsp salt. Roast until the broccoli is crispy and browned in places, about 20 to 24 minutes.
Combine the wild rice, 1 1/3 cup water, and a pinch of salt in a small saucepan over high heat. Bring to a boil, reduce heat to low, and cook, covered, until rice is tender and water is absorbed, about 16 to 18 minutes. Drain if there is any water remaining.
Destem the kale and roughly chop the leaves. Add the chopped kale to a large bowl with 1 tsp olive oil and massage with your hands for 1 to 2 minutes. Peel the red beet and grate on the largest side of a box grater. Add the shredded beet to the bowl and toss to combine. Thinly slice the radishes.
Halve the lemon. Mince or grate 1 clove garlic. In a small bowl, combine 2 tbsp lemon juice, minced garlic, tahini, 2 tbsp warm water, and a pinch of salt. Whisk the lemon garlic tahini until smooth and creamy.
Add the cooked wild rice and golden raisins to the bowl with the kale. Toss kale and wild rice well to combine.
Divide the kale and wild rice between large bowls. Top with the cajun roasted broccoli, sliced radishes, and sunflower seeds. Drizzle the bowls with lemon garlic tahini.