I love, love looooove to roast vegetables, especially hearty green ones like broccoli, brussels, and asparagus. The key is that the oven needs to be at a fairly high temperature, such as 425°F, to really caramelize them and get that concentrated flavor to come out. Under ordinary circumstances, a little squirt of fresh lemon juice, some salt and pepper, and you’re good to go. But if you want to mix it up, as we all want to every once in awhile, and you happen to have a bit of miso in your pantry, then by all means, make this umami packed flatbread bowl filled with lentils, quinoa, sunflower seeds, and roasted broccoli. The die hard meat lovers in your family will never miss a thing when miso is part of a salad.
I find myself buying broccoli at the store more than most other vegetables; it’s sort of my staple, go-to vegetable, but sometimes I get tired of just steaming it. Roasting really changes it up! I don’t have to worry about over-steaming and getting mushy florets when I roast; when the stem of the broccoli is fork tender, it’s done, and I take it out of the oven.
Don’t shy away from the broccoli stems, either! Roasted, they take on a wonderful, meaty texture in this hearty flatbread salad.
Flatout flatbreads can be baked into shapes to hold anything, sweet or savory. All you have to do it press a flatbread around a bake-able shape, like a rinsed out, empty tin can, and place it in the oven at 375°F for a couple minutes.
These flatbreads make especially handy little edible bowls when you’ve got a crowd to feed; bake up a bunch ahead of time and fill them up just before serving. And make a couple extra than what you need, just in case you drop one. If you have extras, they make a great fruit bowl for breakfast in the morning. My favorite part about these cute little bowls is that there’ll be one less round of dishes to wash when everyone’s done! You can thank me later, hostess with the mostest!
-Amy at Flatout
Veggie Miso Grain Bowl
- 1 Flatout flatbread, Light Original
- 1/2 cup cooked lentils
- 1/4 cup cooked quinoa
- 1/2 shallot, chopped
- 1 tablespoon fresh parsley, or other green herb, chopped
- 1 tablespoon shelled sunflower seeds
- 1/2 lemon, juiced
- 1 teaspoon stoneground mustard
- Non-stick cooking spray
- 2 cups broccoli, cut roughly into 2-3″ florets with stems
- 1/4 cup water
- 1 tablespoon miso paste
- Salt and freshly ground pepper
Preheat oven to 425°F. In a medium sized bowl, combine the miso and the water to form a loose paste, then toss the raw the broccoli around in the slurry until coated. Spread the broccoli out on a baking sheet treated with non-stick cooking spray and roast until fork tender and even brown and crunchy in parts. Remove from oven and allow to cool. Turn the oven down to 375°F. Place Flatout flatbread over a mug or empty can resting on a cookie sheet and press and fold into an inverted bowl shape. Bake at 375°F for two minutes, then remove from the oven and allow to cool. (Baking the flatbread bowls can be done ahead of time.) Once cool, the bowl is ready to fill with your salad. Combine the broccoli, shallot, lentils, quinoa, parsley, sunflower seeds, mustard, and lemon juice in a separate bowl until well incorporated, then scoop into the flatbread bowl. Serve immediately.