Best 3 Salmon Purple Sprouting Broccoli Grain Bowl Recipes

In this article, we will take you on a culinary journey to explore the tantalizing flavors of the "Salmon Purple Sprouting Broccoli Grain Bowl." This delectable dish combines the richness of succulent salmon, the vibrant colors and crisp texture of purple sprouting broccoli, and the wholesome goodness of grains, creating a symphony of flavors and textures. As you follow our carefully curated recipe, you'll embark on an experience that not only nourishes your body but also delights your senses. Get ready to savor a dish that embodies the essence of a balanced and flavorful meal, leaving you feeling satisfied and invigorated.

Here are our top 3 tried and tested recipes!

SALMON AND VEGGIE GRAIN BOWL

Salmon and Veggie Grain Bowl image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 lemon
Kosher salt and freshly cracked black pepper
1/2 cup farro
3 tablespoons olive oil
One 8-ounce salmon fillet
1 tablespoon minced shallot
2 radishes, thinly sliced
1/2 cup sugar snap peas, thinly sliced on the bias
1/2 avocado, thinly sliced
Fresh dill, for garnish

Steps:

Zest 1 teaspoon of the lemon rind and reserve. Cut the lemon in half.
Bring a medium saucepan of generously salted water to a boil. Add the farro and cook until just tender, 20 to 25 minutes. Drain and rinse under cold water, then set aside.
Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Season the salmon with salt and pepper. Add the salmon to the skillet and cook about 3 minutes per side, until just cooked through. Squeeze in the juice of one of the lemon halves. Set the salmon aside to cool slightly, then flake with a fork into chunks.
Squeeze the juice of the remaining lemon half into a small bowl, add the shallots, the reserved lemon zest and the remaining 2 tablespoons olive oil and whisk together. Season to taste with salt and pepper.
Divide the farro between 2 bowls. Arrange the salmon, radishes, peas and avocado over the farro and drizzle over the dressing. Garnish with dill and serve.

GARLIC-SESAME PURPLE SPROUTING BROCCOLI

Garlic-Sesame Purple Sprouting Broccoli image

This was my first time cooking purple sprouting broccoli (it came in my CSA box) and it turned out delicious. You can eat the entire vegetable, I just trimmed the ends of the thicker stalks and some of the leaves that were a bit wilted. Great healthy spring vegetable!

Provided by barbara

Categories 100+ Everyday Cooking Recipes Seasonal Spring

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound purple sprouting broccoli
2 tablespoons vegetable oil
2 tablespoons toasted sesame oil
6 cloves garlic, thinly sliced
salt to taste
2 teaspoons toasted sesame seeds, or to taste

Steps:

Bring a large wide pot of salted water to a boil. Drop in broccoli and boil until dark green, 3 to 4 minutes. Drain.
Heat vegetable and sesame oils in a large skillet over medium-low heat. Add garlic and cook, stirring frequently, until fragrant and light brown, 2 to 3 minutes. Add broccoli and stir-fry until well seasoned with garlic oil, 2 to 3 minutes. Season with salt.
Serve sprinkled with sesame seeds.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 9.4 g, Fat 15 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 2.1 g, Sodium 38.8 mg, Sugar 2 g

ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING

Roasted Broccoli Grain Bowl With Nooch Dressing image

This nutty, savory and deeply satisfying - not to mention vegan - grain bowl stands out because of a stellar sauce made of nutritional yeast, lemon, mustard and garlic powder that provides umami, brightness and spunk. The sauce works especially well on roasted brassicas like broccoli, cauliflower and brussels sprouts, likely because the combination is reminiscent of broccoli-Cheddar soup. Keep a jar of the stuff on hand for grain bowls on demand. (It keeps for three days in the fridge.) Cook any cold-weather vegetables, use any leftover grains, incorporate any crunch, and maybe even add dill, apples or celery for freshness. The sauce will tie it all together. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories lunch, weeknight, grains and rice, salads and dressings, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 pounds broccoli, cauliflower or a combination, cut into 1½- to 2-inch-long florets, stem sliced ¼-inch-thick, leaves reserved
1 pound brussels sprouts, trimmed and halved
3/4 cup olive oil
Kosher salt and black pepper
1/2 cup nutritional yeast
Zest and juice of 1 large lemon (about 1 teaspoon zest and 3 tablespoons juice)
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
4 cups cooked whole grains (such as farro, quinoa, or wheat berries), warm or room temperature
1/4 cup roasted, salted almonds, coarsely chopped

Steps:

Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don't wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.

Tips:

Choose high-quality ingredients: Fresh, seasonal ingredients will make your grain bowl taste its best. Look for salmon that is wild-caught and sustainably sourced, and use fresh purple sprouting broccoli and quinoa.
Cook the quinoa perfectly: Quinoa is a delicate grain that can easily be overcooked. To ensure that it is cooked perfectly, rinse it well before cooking and use a ratio of 1 cup quinoa to 2 cups water. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until all of the water has been absorbed.
Roast the purple sprouting broccoli: Roasting the purple sprouting broccoli brings out its natural sweetness and flavor. Toss the broccoli with olive oil, salt, and pepper, and roast it in a preheated oven at 425 degrees Fahrenheit for 15-20 minutes, or until it is tender and slightly charred.
Make the lemon-tahini dressing: The lemon-tahini dressing is a simple but flavorful addition to the grain bowl. Whisk together lemon juice, tahini, olive oil, honey, salt, and pepper until smooth. Taste and adjust the seasonings as needed.
Assemble the grain bowl: To assemble the grain bowl, place a bed of quinoa in a bowl. Top with roasted purple sprouting broccoli, grilled salmon, avocado, and feta cheese. Drizzle with lemon-tahini dressing and sprinkle with fresh herbs, such as cilantro or parsley.

Conclusion:

This salmon, purple sprouting broccoli, and quinoa grain bowl is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and healthy fats, and it is also a good source of vitamins and minerals. The combination of flavors and textures in this grain bowl is sure to please everyone at the table. So next time you are looking for a healthy and satisfying meal, give this recipe a try.