By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
993 cal · 45 min
Bountiful Broccoli Quinoa Bowl
Recipe GLPR8a334dcafe07d9
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Average rating: 3.8 (1)
A vibrant, plant-based bowl featuring fluffy quinoa and tender broccoli florets coated in a creamy, lemony almond and nutritional yeast sauce. Topped with fresh avocado slices, toasted almonds, and optional red pepper flakes for a complete, satisfying meal that's naturally gluten-free and vegan.
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Ingredients
3 heads broccoli, florets and stems separated
3–4 cloves garlic, peeled
6 cups cooked quinoa (or about 3 cups dried quinoa, cooked)
1 cup blanched almonds, soaked for at least 1 hour
½ cup slivered almonds, toasted
1 lemon, halved
3 tablespoons nutritional yeast
1 teaspoon salt, plus more to taste
2 cups water, for sauce (plus more as needed to adjust consistency)
2 avocados, peeled and sliced
Freshly ground black pepper to taste
Crushed red pepper flakes, optional
Directions
Fill a large pot with water and bring to a boil over high heat. While the water heats, prepare the broccoli: cut the florets into bite-sized pieces and slice the stems into 1-inch pieces, keeping them separate. Once the water reaches a boil, carefully add the broccoli stems and peeled garlic cloves. Simmer for 5–6 minutes until the stems are fork-tender.
Using a slotted spoon or fine strainer, remove the cooked stems and garlic cloves from the boiling water and transfer them to a blender. Return the water to a boil and add the broccoli florets. Cook for 2 minutes until bright green and just tender.
Add the cooked quinoa to the pot with the broccoli florets and boil for 1 minute to warm the quinoa through.
Pour the quinoa and florets through a fine mesh strainer to drain, then return them to the pot.
Add the lemon juice, one peeled and sliced avocado, the drained soaked blanched almonds, nutritional yeast, 1 teaspoon salt, and 2 cups water to the blender with the cooked stems and garlic. Blend on high speed until completely smooth and creamy. If the sauce is too thick, add water a few tablespoons at a time until you reach a pourable consistency.
Pour the almond sauce over the quinoa and broccoli florets in the pot and gently stir until the sauce is evenly distributed throughout.
Taste the mixture and season with additional salt and freshly ground black pepper as desired.
Divide the quinoa bowl among four serving bowls. Top each bowl with a quarter of the remaining fresh avocado slices, a quarter of the toasted slivered almonds, and a pinch of crushed red pepper flakes if desired. Serve immediately.
Comments
Nutritional yeast is the blocker here: you'll need a special trip to Harris Teeter's natural-foods section or ALDI, since Food Lion and Publix stock it inconsistently and Walmart rarely carries it. At roughly $8 per container, it's a fixed cost that doesn't scale with servings. The rest of the ingredients are standard, but quinoa runs $1.50–$2.00 per pound, and almonds add another $3–$4, pushing the cost per serving to $4.50–$5.50 before produce. The stated 45 minutes undersells the work: toasting almonds, cooking quinoa from scratch, and prepping raw vegetables honestly takes 50–55 minutes. This is a solid weeknight vegan bowl that holds well as a cold leftover, but the nutritional yeast detour and ingredient cost ask something of you.
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