Broccoli Rice Bowl with Pomegranate & Grilled Tofu

Plant-based bowl with a grain-free broccoli rice base piled with fresh veggies, grilled tofu, pomegranate seeds, and a light dressing.

Do you still read magazines?

Not online, but physical magazines that come to your house with glossy covers and colorful contents dripping with advertisements.

I used to sit on the floor of my college bookstore between classes nestled between the magazine racks, fashion magazines strewn in an arc around me.

I was obsessed with how pretty and polished everything looked, staring at red bottoms dressed in sneakers and wishing my fairy god-mother might show up and send me to the ball instead of my next exam.

After college I took a break from mags because, well, they kind of just made me want to buy everything.

Today, I’m kind of getting back into magazines, but instead of looking for the latest “it” bag I’m seeking the latest “it” bowl.

This Broccoli Rice Bowl with Pomegranate and Grilled Tofu is IT.

The inspiration for this bowl came from reading foodie magazines!

Eyeing delicious dish after dish, I get some of the same feeling I felt as a teenager looking at high fashion.

The FOMO (Fear of Missing Out) is real.

I was flipping through some of my favorites– VegNews, Clean Eating, Forks Over Knives, etc., drooling a little (read: a lot) and stumbled across the prettiest riced broccoli buddha bowl.

I knew I had to make it for myself and for Flora & Vino and for you.

So let’s do it!

You might want to bookmark this bowl for January, guys, because you’ll feel fantastic after eating it!

My version uses grilled tofu instead of chicken, and a quick zesty oil-free sauce to keep things light and well-dressed.

It’s light and fresh, packed with protein, healthy fats, and veggie carbs.

There’s chopped carrots and cabbage, bright green herbs, roasted cashews, and sweet festive pomegranate seeds.

Listening to Christmas music while shooting this recipe might have factored into my aesthetics here, but I’m not complaining.

We’re too close to Christmas to not rock the red and green complementary color combo, and pomegranate and mint does it in a way even my fashion mags would think super posh.

Confession: I can totally count on one hand the number of times I’ve riced my own broccoli.

How about you?

That’s because Cece’s Veggie Co. Riced Broccoli makes it way too easy to create the easy base to this meal in just five minutes!

I’m so excited that say that Cece’s Veggie Noodle Co. product are now available in Whole Foods nationwide.

If you haven’t been able to find Cece’s to make some of my recipes even simpler, you can find them at your local Whole Foods– just check the store locator!

That being said, if you have broccoli you need to use or can’t get to Whole Foods, try grating one large head of broccoli to make your own!

Enjoy these Broccoli Rice Bowls as an anytime entree!

I think they’d be perfect for meal prep and weeknight dinners, with delicious leftovers for lunch.

Try prepping the dressing, broccoli rice, grilled tofu, and chopped veg separately to assemble for bowls during the workweek.

The serving size below is  a loose recommendation below because I understand sometimes you want to bowl big and sometimes you don’t.

(Except for me, I always want a big bowl.)

I added grilled tofu to mine for extra protein, but if you’re not into tofu, try adding your favorite legume instead.

Enjoy!

If you make these Broccoli Rice Bowls with Pomegranate & Grilled Tofu, show me!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more buddha bowl inspiration, check out my Lemon Basil Buddha Bowls, Maple Balsamic Tempeh & Rainbow Veg Buddha Bowl, and Garlicky Chickpeas and Kale Buddha Bowl with Tahini Dressing.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Broccoli Rice Bowl with Pomegranate and Grilled Tofu

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★★★★★

5 from 1 reviews

• Author: Flora & Vino
• Total Time: 30 mins
• Yield: 2-4 servings
• Diet: Vegan

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Description

Plant-based bowl with a grain-free broccoli rice base piled with fresh veggies, grilled tofu, pomegranate seeds, and a light dressing.

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Ingredients

Broccoli Rice Bowl

• 2 tsp avocado oil
• 1 package Cece’s Veggie Co. Riced Broccoli (or sub 1 head of broccoli, riced)
• 1/4 tsp garlic powder
• Himalayan sea salt, to taste
• 1 cup julienned carrots
• 1 cup shredded red cabbage
• 1/4 cup chopped dry-roasted cashews
• 8 oz. tofu, grilled

Dressing

• 1 TBSP tamari lite
• 1/4 tsp garlic powder
• 2 tsp lime juice
• 2 tsp rice vinegar
• 1 TBSP maple syrup
• 2 TBSP cold-pressed avocado oil or filtered water if oil-free
• 1/4 cup fresh mint, chopped
• 1/4 cup cilantro, chopped
• pinch of red pepper flakes

For serving

• fresh mint
• fresh cilantro
• roasted cashews
• pomegranate seeds

Cook Mode Prevent your screen from going dark

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Instructions

1. First, prepare the dressing. In a small bowl, whisk together all sauce ingredients and refrigerate until ready for use.
2. In a large skillet over medium, heat the avocado oil. One warm, add the riced broccoli and season with garlic powder, salt, and pepper. Cover and cook for 5-7 minutes, until fragrant and lightly browned, stirring several times.
3. Meanwhile, prepare and chop the vegetables and herbs.
4. If adding grilled tofu, cut the tofu into four triangles. Preheat a grill pan over medium high with a bit of avocado oil. Add the tofu and sear for ~5 minutes on each sides, until you can see visible grill marks. Season with Himalayan sea salt and black pepper.
5. To assemble, divide the riced broccoli between bowls and top with grilled tofu, carrots, and cabbage.
6. Drizzle with 1-2 TBSP of dressing and garnish with fresh herbs, roasted cashews, and pomegranate seeds.
7. Store leftovers separately in the fridge for 3-5 days and reassemble before serving.

Notes

Recipe and aesthetics heavily adapted from “Riced-Broccoli Buddha Bowl” in Clean Eating magazine, October 2018

• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Buddha Bowl, Entree
• Method: Stovetop
• Cuisine: Gluten-Free, Grain Free, Vegan

This post is brought to you by Cece’s Veggie Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!