So here’s what we’ve got. Broccolini – otherwise known as baby broccoli. They’re longer and leaner than broccoli, milder and a little more tender. When you roast broccolini, bits and pieces get crisp and caramelized, giving it flavor. And addictive-ness. 

We toss the broccolini in olive oil and sesame oil. Sesame is the theme, after all! Then we toss in a little bit of salt, spread it on a baking sheet, and into the oven it goes. 

And out of the oven!

While it roasts, go ahead and toast up some sesame seeds. Then plate your roasted broccolini and sprinkle with said sesame seeds. 

Then, you know, eat. 

This is a side that I think can go with just about anything, but with the sesame going on, I think it goes particularly well with many different Asian dishes. And it’s just so easy to make. 

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20-Minute Sesame Roasted Broccolini

This super simple side whips up quickly and is super tasty. I'm marketing it as a side, but I've also been known to just eat it as a snack, like fries!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 large bunch broccolini ends trimmed and large pieces cut into smaller pieces
• 1 tablespoon sesame oil*
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt or other coarse salt + more to taste
• 2 teaspoons toasted sesame seeds**

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
• Trim broccolini and swish in a large bowl of water to wash. Remove from water and pat dry with paper towels. Empty the bowl, wipe it out, and place the broccolini back in it. Drizzle sesame oil and olive oil over the top and toss to coat broccolini well. Sprinkle with 1/4 teaspoon kosher salt.
• Place in oven and roast until tender and somewhat wilted, about 15 minutes, stirring at the 10-minute mark. Remove from oven. Place on serving plate. Sprinkle with toasted sesame seeds and an additional sprinkle of salt if desired. Serve immediately.

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Making the decision to go al fresco with your meal is the easy part. Finding something that’s delicious cold – AND portable, if you’re picnicking it – can be a little tougher.

That’s why I love recipes like these Veggie-Loaded Sesame Almond Butter Noodles – just whip it up ahead of time and enjoy it chilled later on.

For these sesame almond butter noodles, I love putting individual portions right in mason jars for the easiest transport and serving. The pasta, veggies, and almond-butter based sauce makes for a complete yet simple main that everyone on the blanket will dig.

This recipe is a riff on my Veggie-Loaded Peanut Butter Noodles, one of my favorites. It’s essentially the same recipe, but with almond butter swapped in for the peanut butter, and a few sliced almonds added in for crunch.

Not just for picnics, this recipe is also perfect as a make-ahead weeknight dinner, or a great meal-prep situation for easy grab-and-go lunching. I think it might also work well for kids’ lunches, especially if peanut butter is a thumbs-down at school.

No matter why you cook ’em, be sure to take them outside to eat. It’ll taste even better. Truth.

(more…)

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Instead of white rice, I’ve swapped in the healthier brown rice – seasoned with rice vinegar and dotted with toasted sesame seeds. And I added some vibrant green edamame for a hit of protein.

I was a vegetarian long before I ever tried sushi. The truth is, after my decision to go meatless (and seafood-less), it just wasn’t high on my must-try list, because I mistakenly assumed that sushi = fish.

Then a smarter-than-me friend schooled me – sushi actually doesn’t always have to have fish! Basically, sushi is a wide variety of foods made with vinegared rice that’s shaped into balls and rolled into rolls, along with all kinds of good stuff on and in them.

It wasn’t long before I was noshing on avocado rolls, cucumber rolls, veggie rolls, tempura veggie rolls, tofu rolls … basically, I went on a vegetarian sushi roll binge (that, um, lasted years). Such, such good stuff.

Oh, and the dressing. That dressing! It’s kind of insane. In a good way. Tahini makes it super creamy and kicks up the sesame flavors (toasted sesame oil helps too). Tamari or soy sauce along with wasabi – a little or a lot, your choice – really bring the dressing to life.

I love that this brings together the flavors of veggie rolls without having to, you know, actually roll the suckers. All the flavors of sushi at home, without the work, money, or fish! Win win.

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Veggie Sushi Bowl with Creamy Sesame-Wasabi Dressing

The flavors and textures of veggie sushi rolls, in the form of a satisfying grain bowl.

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1 bowl

Calories 1122kcal

Author Kare

Ingredients

For the Sesame Rice:

• 1 cup cooked brown rice
• 2 teaspoons rice vinegar
• 2 tablespoons toasted sesame seeds*
• Pinch salt & sugar

For the Creamy Sesame-Wasabi Dressing:

• 2 tablespoons mayo can sub in vegan mayo or tahini
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons Tamari or soy sauce
• 1-2 teaspooons wasabi paste to taste

For the Veggie Roll Sushi Bowls:

• 1 cup Sesame Rice
• 1/2 cup diced cucumber about 1/2 medium, peeled or unpeeled, your choice
• 1 medium avocado diced (about 1/2 cup)
• 1/2 cup diced carrots about 1 medium; can swap roasted sweet potatoes
• 1/3 cup shelled cooked edamame
• Creamy Sesame-Wasabi Dressing to taste
• 1 teaspoon toasted sesame seeds

Instructions

Make the Sesame rice:

• In a small bowl, stir together the rice, vinegar, sesame seeds, salt, and sugar.

Make the Creamy Sesame-Wasabi Dressing:

• Add all ingredients to a small bowl. Stir briskly with a whisk until combined and creamy. If the dressing is too thick, add a bit more olive oil to thin it out.

Assemble your Veggie Roll Rice Bowls:

• Place the rice in the bowl. Top with cucumbers, carrots, avocado, and edamame. Drizzle with dressing and sprinkle with 1 teaspoon toasted sesame seeds. Serve.

Notes

Recipe time does not account for cooking the rice. Add 40-50 minutes if you need to cook your rice first. My favorite way to cook brown rice is to cook it like pasta – seriously! Read about it here.

* To toast sesame seeds, add raw sesame seeds to a small saute pan over medium heat and cook, stirring constantly, until fragrant and golden brown, about 5 minutes.

Meat option:

Add cooked diced chicken.

Nutrition

Calories: 1122kcal | Carbohydrates: 89g | Protein: 24g | Fat: 80g | Saturated Fat: 11g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 43g | Sodium: 745mg | Potassium: 1901mg | Fiber: 25g | Sugar: 7g | Vitamin A: 11055IU | Vitamin C: 28mg | Calcium: 338mg | Iron: 8mg

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