Past Recipes
Roasted Broccoli and Quinoa Bowls

Roasted Broccoli and Quinoa Bowls with Pepitas and Chile-Lime Yogurt

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Recipe Details


Bring on the veggies! Tonight’s grain bowl is piled high with roasted broccoli, tangy-sweet grape tomatoes, and creamy sliced avocado. Pepitas, or pumpkin seeds, are tossed with cumin and chile powder and roasted for an addictively crunchy garnish. The real star of the show is the creamy, garlicky jalapeño-yogurt sauce—it brightens up the bowl and ties all the elements together. This is a dinner you can definitely feel good about.


  • < 600 Calories
  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 580
  • Protein 25g
  • Total Carb 79g
  • Total Fat 23g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    2/3 cup
  • broccoli florets
    12 ounces
    broccoli florets
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • cilantro
    1/4 ounce
  • limes
  • garlic
    2 cloves
  • jalapeño
  • pumpkin seeds
    2 tablespoons
    pumpkin seeds
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • honey
    1 packet
  • avocado
  • ground coriander
    1/4 teaspoon
    ground coriander
  • ground cumin
    1/2 teaspoon
    ground cumin
  • ancho chile powder
    1/4 teaspoon
    ancho chile powder

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 2 baking sheets
  • blender or food processor (optional)

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    Preheat oven to 450°F. In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While quinoa cooks, rinse all produce. Cut broccoli into ½-inch florets, if needed. Halve tomatoes lengthwise. Roughly chop cilantro, keeping leaves and stems separate. Halve 1 lime and set aside for yogurt sauce; cut 1 lime into wedges for serving. Mince garlic. Halve jalapeño lengthwise. Using a knife tip, discard seeds and stem, and mince. 

  3. Prepare pepitas and broccoli

    Prepare pepitas and broccoli

    On a baking sheet, toss pumpkin seeds with spice mix, ½ teaspoon olive oil, and ¼ teaspoon salt. On a separate baking sheet, toss broccoli with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired.

  4. Roast pepitas and broccoli

    Roast pepitas and broccoli

    Transfer baking sheets to oven and roast until pepitas are lighty browned and fragrant, 2-4 minutes. Remove pepitas from oven. Continue roasting broccoli until lightly charred, 8-10 minutes more. Remove from oven and set aside. 

  5. Make chile-lime yogurt

    Make chile-lime yogurt

    While broccoli roasts, in a blender or food processor, combine yogurt, honey, cilantro stems, juice of 1 lime, garlic, half of cilantro leaves, up to half of jalapeño (it's spicy! Feel free to use less if you like), ¼ teaspoon salt, and pepper as desired, and pulse to combine. If sauce is too thick, add up to 1 tablespoon water until smooth and pourable.  

  6. Plate broccoli and quinoa bowls

    Plate broccoli and quinoa bowls

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin, then thinly slice. Divide quinoa between shallow bowls and top with roasted broccoli and tomatoes. Drizzle over chile-lime yogurt. Garnish with pepitas and remaining cilantro leaves. Serve with lime wedges. Dig in! 

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