Apricot Broccoli Bowls
with Caramelized Onions & Almonds
All the flavors, all the textures, all at once. On the table in 30 minutes, these bountiful bowls combine fluffy brown rice, firm black lentils, crunchy almonds, warm spices, sweet jammy broccoli, and tart apricots for an easy-peasy, high fiber, protein-packed dinner.
Nutrition (per serving)
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INGREDIENTS
- 1 broccoli crown, trimmed and cut into florets
- 1/4 cup caramelized onion jam
- 1/2 tbsp ras el hanout
- 1 shallot, peeled and diced
- 2 garlic cloves, peeled and minced
- 8.8 oz precooked brown rice
- 6 oz beluga lentils
- 2 oz dried apricots, roughly chopped
- 1/4 cup sliced almonds
- 1 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tsp olive oil in large nonstick skillet over medium-high heat. Add broccoli and a pinch of salt and pepper and cook until lightly browned in places, 5 to 7 minutes. Stir in ½ cup water, onion jam, and just ½ tbsp ras el hanout and toss to coat. Cover and steam until crisp-tender, 3 to 5 minutes. Transfer to plate and cover to keep warm. Set aside and wipe skillet clean.
In same skillet, heat 2 tsp olive oil over medium-high heat. Cook shallot and garlic until softened, 3 to 5 minutes. Stir in rice, lentils, apricots, ¼ cup water, and a pinch of salt and pepper. Reduce heat to medium-low and cook until warmed though, 3 to 4 minutes.
Divide rice between bowls, top with cooked broccoli, and sprinkle with almonds. Tuck in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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