Intro

Roasted Broccoli Rabe Bowl // Not Without Salt

I usually eat lunch alone. On good days I embrace this luxury and prepare for myself the sort of meal that I know wouldn’t be met with roaring applause at the dinner table. In other words I eat a TON of green stuff when the kids aren’t around. Now of course this doesn’t mean that I keep all the green things for myself. I push green on them as much as I can but when I am alone I really pack it in.

This recipe is just the sort that I like to enjoy alone because it’s green covered in green. Otherwise known as deeply roasted broccoli rabe slathered in a bright lemony, basil-y, pumpkin seedy vinaigrette which actually is more closely related to a pesto. It requires very little time futzing in the kitchen but the end result is full of zippy flavor and hearty enough to last me to dinner. Except for perhaps the 3:00 visit to the candy cupboard. (Please tell me you have one of those too).

Roasted Broccoli Rabe Bowl // Not Without Salt Roasted Broccoli Rabe Bowl // Not Without Salt Roasted Broccoli Rabe Bowl // Not Without Salt

Broccoli rabe feels like broccoli’s fancier cousin. With those frilly leaves and slender stalks it just sort of struts to the plate bringing with it a deep caramelized flavor and a rich bitterness that pairs perfectly with a good bit of lemon.

Feel free to leave off the grilled chicken if you prefer, it doesn’t need it and now that I think about it perhaps a soft boiled egg would replace the chicken quite nicely.

 

*This post was sponsored by Andy Boy who reinvigorated my love for broccoli rabe and its delightful bitterness. For more recipe ideas be sure to check out their site and Facebook page.

I also made this lovely little grilled cheese with slow-cooked broccoli rabe and sharp cheddar that I think you all would love.

 

Roasted Broccoli Rabe Bowl // Not Without Salt Roasted Broccoli Rabe Bowl // Not Without Salt
 

Roasted Broccoli Rabe with Lemon Vinaigrette and Grilled Chicken

Serves 4

 

The zippy lemon vinaigrette, which actually tip toes to the line of being a pesto, adds a brightness that meets the natural bitterness of broccoli rabe beautifully. In the oven the broccoli rabe crisps and sweetens before it blends with quinoa to create a hearty and very nutritious meal.

Top the bowl with roasted pumpkin seeds, creamy avocado and thinly sliced grilled chicken.

 

Dressing:

1/2 cup roasted pumpkin seeds + more for serving

1 cup fresh basil leaves

zest and juice from one lemon

salt and pepper

1/3 cup extra virgin olive oil

 

Quinoa:

3/4 cup quinoa

1 1/2 cups chicken stock

1/4 teaspoon salt

 

Broccoli Rabe:

1/2 bunch broccoli rabe, bottom 2 inches removed and cut into 1 inch pieces

3 tablespoons olive oil

salt and pepper

 

For serving:

1 large chicken breast seasoned with salt and pepper and grilled, thinly sliced

 

avocado

pepitas

 

In a small saucepan combine the quinoa and chicken stock. Bring to a simmer, cover then cook, over low heat, for 13-15 minutes until the quinoa is just cooked. Remove the lid, fluff with a fork and set aside until ready to use. You can use the quinoa warm or at room temperature.

 

Prepare the dressing by combining the pumpkin seeds, basil, lemon zest and juice, oil and a pinch of salt and pepper in a blender. Blend until completely combined. The dressing will be thick and almost like a pesto. Taste and add more salt if you’d like. It should taste very bright and lemony.

 

Preheat your oven to 425°F. Add the broccoli rabe to a sheet tray and toss with the olive oil and a hefty pinch of salt and pepper. Toss very well to combine.

Roast in the oven for 15 – 20 minutes or until the broccoli rabe is charred in parts and the stems are tender.

 

In a large bowl toss together the broccoli rabe, quinoa and lemon vinaigrette. Taste and adjust seasonings to your liking.

 

Divide the quinoa between four bowls and top the bowls with sliced avocados, grilled chicken and more pumpkin seeds.

 

Served warm or at room temperature.

 

Kept covered in the refrigerator this salad will keep for up to 1 week.

 

13 Responses to “Roasted Broccoli Rabe with Lemon Vinaigrette and Grilled Chicken”

  1. Sis Adger

    That looks so tasty! I am also loving the bowl in the last photo! Would you happen to have info about that, please ma’am? 🙂

    Reply
  2. mimi

    I’ve never met a green food that I didn’t like! This is one fabulous meal. Gorgeous photos!

    Reply
  3. Dani | salt sugar and i

    I don’t think I’m a fan of broccoli rabe… I’ve had it a couple of times before and I’m just not sure about it… but this salad makes me want to try it again! Thanks for sharing and lovely photos as always 🙂

    Reply
  4. Emily

    I had to laugh a little when I read your first paragraph because I am exactly the same when eating by myself. This is the first year when both of my kids are in school and my lunches now look drastically different from years past! I also try to push the greens on the kids as much as I can too, but it’s always nice when I’m alone and there’s no complaining. I would love to have this for lunch any day.

    Reply
  5. Shelley | Sevengrams

    I love that broccoli rabe is making a come back, you can never have too many green leafy options. This bowl sounds delicious and perfect for a fancy lady lunch!

    Reply
  6. Maureen

    Such a wonderfully created green food. And your photos are great! The dish is healthy and you made the perfect vinaigrette. 🙂

    Reply

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