Thursday, January 17, 2013

Cheesy Broccoli Bowl

After meeting Brendan Brazier, an Ironman triathlete, a few times, I started reading some of his books. One of his latest books, Thrive Foods: 200 Plant-Based Recipes for Peak Health, contains 200 raw and cooked recipes. I decided to try the Cheesy Broccoli Bowl raw, rather than cooked. It was absolutely delicious! I would just recommend eating it fresh as the coconut oil causes the dressing to get hard in the refrigerator because it solidifies in temperatures less than 75-degrees or so. This dish is packed with nutritionally sound ingredients like tahini, which is loaded with protein, fiber, and lignans; broccoli, a cruciferous vegetable that contains antioxidants; and hemp seeds, which are loaded with Omega-3s. It is also super easy to make.

Cheesy Broccoli Bowl
Makes 4-6 servings

  • 2 T nutritional yeast
  • 1/2 tsp paprika
  • 1/4tsp garlic powder
  • 1/4 cup raw tahini
  • 1 tsp brown rice or chickpea miso paste
  • 3 tsp lemon juice
  • 2 T coconut oil, melted
  • 3 T water
  • 1.5 tsp ume plum vinegar (found in Asian section of grocery store)
  • 8 cups finely chopped fresh broccoli florets
  • 2-3 T hemp seeds

In a small bowl, mix the nutritional yeast, paprika, and garlic powder together.

Stir in the tahini and miso paste. I used the brown rice miso.

Pour in the lemon juice, coconut oil, water, and ume plum vinegar, and whisk thoroughly. If a thinner sauce is desired, add extra water, a tablespoon at a time.

Put the broccoli in a larger bowl and pour the sauce on top. Toss until evenly coated. For best results, just use your hands. Sprinkle with hemp seeds and serve.

Keeps refrigerated for several days.


  1. This looks delicious! I have known that green veggies are known to regulate our blood sugar and I can't thank my diet enough to have made me feel rather healthy.

  2. Awesome! I hope you enjoy this broccoli bowl as well!