Print Recipe

Asian Broccoli Bowl

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Broccoli, Cauliflower, Zucchini, Leafy Greens, Carrot
Keyword: Gluten Free, Vegan
Servings: 1


  • ½ cup broccolini or broccoli stems trimmed
  • 1 tbsp avocado oil
  • 1 tsp coconut aminos or soy sauce
  • ½ tsp black pepper
  • 1 cup spinach or Swiss chard chopped
  • 1 cup zucchini noodles
  • ¼ cup shredded carrots
  • ½ avocado sliced
  • ¼ cup cauliflower florets
  • 1 tbsp sesame seeds

Ginger Peanut Sauce

  • 1 tbsp toasted sesame oil
  • 1 tbsp creamy peanut butter
  • 2 tsp coconut aminos or soy sauce
  • ½ tsp ginger fresh grated
  • 1 squeeze of fresh lime or lemon juice
  • 1 tsp maple syrup or honey
  • 1 tbsp hot water to thin

Optional Topping

  • 2 Dr. Praeger’s Broccoli Cakes


  • If using, prepare Dr. Praeger’s Broccoli Cakes according to package instructions.
  • Preheat oven to 450F and line a baking tray with parchment paper. Add broccolini and drizzle with avocado oil, coconut aminos, and pepper. Toss to coat. Roast for 10 minutes, or until bright green.
  • Prepare the noodle bowl. Add spinach or swiss chard, zucchini noodles, shredded carrots, cauliflower, and avocado to a bowl. Sprinkle with sesame seeds.
  • Add broccoli cakes and roasted broccolini to bowl. Drizzle with ginger peanut sauce and enjoy!