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