50+ Quick & Healthy Broccolini Dinner Recipes to Brighten Your Plate

When it comes to healthy and versatile vegetables, broccolini is a standout. Often referred to as “baby broccoli,” broccolini offers a milder, sweeter flavor than traditional broccoli, making it a perfect addition to a variety of dishes.

Whether you’re looking to add a nutritious side to your meal or make broccolini the star of the show, this vegetable can do it all. From stir-fries and curries to pastas and frittatas, broccolini complements a wide range of flavors and ingredients, elevating your dinners with its vibrant color and satisfying crunch.

In this blog post, we’ve compiled over 50 mouth-watering broccolini dinner recipes that are not only healthy and delicious but also quick and easy to make.

Whether you’re cooking for one or feeding a family, these recipes will inspire you to experiment with broccolini in new and exciting ways. From vegetarian and vegan options to meaty main courses, there’s something for everyone.

So grab a bunch of fresh broccolini, and let’s dive into these tasty dinner ideas that are sure to become your go-to meals!

50+ Quick & Healthy Broccolini Dinner Recipes to Brighten Your Plate

Broccolini is more than just a side dish—it’s a versatile vegetable that can shine as the main attraction in your dinner plate. With its tender stalks and nutrient-packed florets, broccolini brings a unique flavor and texture to a variety of recipes.

From savory stir-fries to creamy pasta dishes, this veggie is the perfect way to add health and flavor to your meals. By trying out these 50+ broccolini dinner recipes, you’ll never run out of ideas to incorporate this delicious vegetable into your everyday meals.

Whether you’re a seasoned cook or just getting started, these recipes are sure to impress.

So, the next time you’re at the grocery store, be sure to pick up a bunch of fresh broccolini, and get ready to explore a world of delicious, easy-to-make dinners that are packed with flavor, color, and nutrition.

Roasted Broccolini with Garlic and Lemon

This simple yet flavorful recipe features broccolini roasted to perfection with garlic, olive oil, and fresh lemon juice. The broccolini’s tender texture is enhanced by the caramelization that occurs during roasting, while the garlic and lemon bring a burst of freshness. It’s a perfect side dish or a light main course for those looking for a healthy, vibrant dinner option.

Ingredients:

• 1 bunch of broccolini
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, juiced
• Salt and pepper, to taste
• Zest of 1 lemon (optional)
• Crushed red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the broccolini and pat it dry with a towel. Trim the tough ends.
3. In a large mixing bowl, toss the broccolini with olive oil, minced garlic, salt, pepper, and lemon juice. Make sure the broccolini is evenly coated.
4. Spread the broccolini out in a single layer on a baking sheet.
5. Roast in the preheated oven for 15-20 minutes, or until the broccolini is crispy on the edges and tender in the stems.
6. Optional: sprinkle with lemon zest and red pepper flakes before serving.
7. Serve immediately as a side dish or over grains like quinoa or brown rice for a light main course.

Roasted broccolini with garlic and lemon is a simple, nutritious dish that brings out the natural sweetness of the vegetable. The garlic enhances the savory depth, while the lemon adds a refreshing citrus zing. Whether served alongside grilled chicken, fish, or as part of a vegetarian meal, this recipe is guaranteed to be a hit at the dinner table. Its quick preparation and minimal ingredients make it an excellent go-to for busy nights when you want something healthy without compromising on flavor.

Broccolini and Chickpea Stir-Fry with Sesame Soy Sauce

This vibrant stir-fry combines broccolini with chickpeas in a savory sesame soy sauce. The broccolini remains crisp, while the chickpeas add protein and texture. Tossed in a flavorful sauce made with soy sauce, sesame oil, garlic, and ginger, this dish is a quick, filling, and healthy dinner. It’s an ideal option for a plant-based meal that doesn’t skimp on flavor.

Ingredients:

• 1 bunch broccolini, chopped into 2-inch pieces
• 1 can chickpeas, drained and rinsed
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1-inch piece of fresh ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon sesame seeds
• 1 tablespoon chopped green onions
• Cooked rice, for serving

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the broccolini and cook for 3-4 minutes until it begins to soften.
4. Stir in the chickpeas and continue to cook for another 5-7 minutes, stirring occasionally, until both the broccolini and chickpeas are heated through and slightly crisped.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and honey (or maple syrup).
6. Pour the sauce over the broccolini and chickpeas, stirring to coat everything evenly. Cook for another 2-3 minutes to allow the sauce to thicken and infuse the vegetables.
7. Garnish with sesame seeds and chopped green onions.
8. Serve the stir-fry over a bed of cooked rice for a complete meal.

This broccolini and chickpea stir-fry is a deliciously satisfying dish with a perfect balance of savory, sweet, and umami flavors. The sesame soy sauce ties all the ingredients together, while the crunchy broccolini and protein-packed chickpeas ensure that this meal is both healthy and filling. The dish is incredibly versatile, and you can add other vegetables like bell peppers or carrots if desired. It’s a fantastic option for busy weeknights or when you’re craving a quick, wholesome dinner that doesn’t sacrifice taste.

Broccolini and Ricotta Stuffed Chicken Breast

Broccolini and ricotta stuffed chicken breasts make for a flavorful, elevated dinner option. The tender chicken breasts are filled with a mixture of sautéed broccolini, creamy ricotta, and Parmesan cheese, creating a deliciously rich filling. Baked to perfection, this dish is a delightful combination of textures and flavors—perfect for impressing guests or treating yourself to a special meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch broccolini, chopped
• 1 tablespoon olive oil
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the chopped broccolini and cook for about 5-7 minutes, stirring occasionally, until the broccolini is tender and bright green. Season with salt and pepper.
4. Remove the skillet from heat and let the broccolini cool slightly. In a mixing bowl, combine the ricotta, Parmesan, and lemon zest. Stir in the sautéed broccolini and adjust the seasoning as needed.
5. Slice a pocket into the thick side of each chicken breast, being careful not to cut all the way through. Stuff each chicken breast with the broccolini and ricotta mixture, securing the opening with toothpicks if necessary.
6. Season the outside of the chicken breasts with salt and pepper. Place them on a baking sheet lined with parchment paper.
7. Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
8. Remove from the oven, discard the toothpicks, and let the chicken rest for 5 minutes before serving.
9. Garnish with chopped parsley and serve with a side of roasted potatoes or a fresh salad.

This broccolini and ricotta stuffed chicken breast recipe takes a classic dinner option and transforms it into something truly special. The creamy ricotta and the slightly bitter broccolini provide a wonderful contrast to the juicy chicken. The added Parmesan and lemon zest elevate the flavors, making each bite satisfying and rich. Whether you’re hosting a dinner party or preparing a cozy weeknight meal, this recipe is sure to impress with its beautiful presentation and exceptional taste.

Broccolini and Shrimp Scampi Pasta

This broccolini and shrimp scampi pasta is a perfect blend of vibrant vegetables, succulent shrimp, and a buttery garlic sauce. The broccolini adds a light crunch and a mild bitterness, which balances beautifully with the richness of the shrimp and the savory, lemony sauce. Tossed with pasta, this dish is both comforting and light—ideal for a weeknight dinner or a special weekend treat.

Ingredients:

• 1 bunch broccolini, trimmed and chopped
• 1 pound large shrimp, peeled and deveined
• 12 oz spaghetti or linguine
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine (or chicken broth)
• 1 lemon, juiced and zested
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions, reserving 1 cup of pasta water. Drain and set aside.
2. While the pasta is cooking, heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the broccolini and cook for 3-4 minutes until slightly tender. If necessary, add a splash of water to help steam the broccolini.
5. Pour in the white wine and cook for 2-3 minutes to reduce slightly. Stir in the remaining 2 tablespoons of butter, lemon juice, and red pepper flakes (if using). Season with salt and pepper to taste.
6. Add the cooked pasta to the skillet, tossing to combine. Add a little pasta water if the sauce needs thinning.
7. Return the shrimp to the skillet and toss everything together until evenly coated.
8. Serve the pasta with a sprinkle of lemon zest and chopped parsley.

Broccolini and shrimp scampi pasta is a wonderful way to combine the benefits of fresh, nutritious broccolini with the savory goodness of shrimp. The garlic butter sauce, with its hint of lemon, elevates the dish, making each bite satisfying. This recipe is quick to make, yet feels elegant enough for a dinner party. The tender broccolini pairs beautifully with the shrimp, offering a refreshing crunch against the rich sauce. A true crowd-pleaser that’s both indulgent and light!

Broccolini and Sweet Potato Buddha Bowl

This nourishing broccolini and sweet potato Buddha bowl is a wholesome, colorful meal that’s as nutritious as it is delicious. Roasted sweet potatoes, crisp-tender broccolini, quinoa, and a simple tahini dressing create a perfect balance of flavors and textures. This recipe is vegan and gluten-free, making it a great option for those with dietary restrictions or anyone looking for a plant-based dinner.

Ingredients:

• 1 bunch broccolini, trimmed
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water (to thin)
• 1 tablespoon sesame seeds (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
4. While the sweet potatoes are roasting, steam the broccolini for 4-5 minutes until bright green and tender. You can also sauté the broccolini in a skillet with a little olive oil for a slightly different texture.
5. To make the dressing, whisk together the tahini, lemon juice, maple syrup, and water in a small bowl. Add more water if you prefer a thinner consistency.
6. To assemble the Buddha bowl, start with a base of quinoa. Top with roasted sweet potatoes, broccolini, and a drizzle of tahini dressing.
7. Garnish with sesame seeds and chopped parsley for added texture and freshness.
8. Serve immediately, or store in the fridge for meal prep.

This broccolini and sweet potato Buddha bowl is a vibrant and filling meal that’s packed with nutrients. The roasted sweet potatoes add sweetness, which contrasts perfectly with the slight bitterness of the broccolini. The tahini dressing ties everything together, bringing a creamy richness that balances the bowl’s flavors. Whether you’re seeking a healthy dinner or a light lunch, this Buddha bowl is a great choice that satisfies your body and your taste buds. It’s easy to make, and the leftovers are perfect for meal prepping.

Broccolini and Sausage Frittata

A broccolini and sausage frittata is a versatile and satisfying dinner that’s perfect for any time of day. Packed with savory sausage, tender broccolini, and eggs, this dish is ideal for breakfast, brunch, or a light dinner. The broccolini adds a lovely crunch and a hint of bitterness that pairs wonderfully with the richness of the sausage and eggs. It’s an easy one-pan meal that can be customized with different herbs or cheese.

Ingredients:

• 1 bunch broccolini, chopped
• 2 sausages (Italian, turkey, or any preferred variety), casings removed
• 8 large eggs
• 1/2 cup grated cheddar cheese (optional)
• 1 tablespoon olive oil
• 1/4 cup milk (dairy or plant-based)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes).
3. Add the chopped broccolini to the skillet and sauté for another 2-3 minutes until the broccolini is tender but still vibrant.
4. In a mixing bowl, whisk together the eggs, milk, oregano, salt, and pepper. Pour the egg mixture over the sausage and broccolini in the skillet.
5. Reduce the heat to low and cook for 3-4 minutes until the edges begin to set.
6. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the eggs are fully set in the center. If using cheese, sprinkle the grated cheddar on top during the last 5 minutes of baking.
7. Remove from the oven and let cool slightly. Slice into wedges and garnish with fresh basil.
8. Serve warm, or store leftovers in the fridge for a quick meal later.

This broccolini and sausage frittata is a great option for a balanced meal that’s both filling and packed with flavor. The savory sausage complements the crisp-tender broccolini, while the eggs bring it all together in a fluffy, satisfying way. It’s a dish that’s easy to prepare and can be customized with different vegetables or cheeses to suit your tastes. Perfect for meal prep or a quick dinner, this frittata is as delicious as it is versatile, making it a reliable go-to for any time of the day.

Broccolini and Chicken Stir-Fry

A broccolini and chicken stir-fry is a healthy and vibrant dinner packed with protein and vegetables. The crunchy broccolini pairs perfectly with tender chicken breast, all stir-fried in a savory garlic and ginger sauce. This dish is quick to make, full of flavor, and perfect for a weeknight meal. It’s a lighter version of your traditional stir-fry, with a clean, fresh taste and a balance of textures.

Ingredients:

• 1 bunch broccolini, trimmed and cut into 2-inch pieces
• 2 chicken breasts, thinly sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon chili flakes (optional)
• Cooked rice, for serving
• Sesame seeds and green onions, for garnish

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for 5-6 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic and grated ginger. Stir-fry for 1-2 minutes until fragrant.
3. Add the broccolini to the skillet and stir-fry for 3-4 minutes until bright green and slightly tender. Add a splash of water if needed to help steam the broccolini.
4. Return the chicken to the skillet. In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and sesame oil. Pour the sauce over the chicken and broccolini, and toss to coat everything evenly.
5. Sprinkle with chili flakes if desired for some heat. Stir-fry for another 2-3 minutes, allowing the sauce to thicken and the flavors to meld.
6. Serve the stir-fry over cooked rice and garnish with sesame seeds and green onions.

This broccolini and chicken stir-fry is a flavorful, healthy dish that’s packed with lean protein and fresh vegetables. The tender broccolini adds a delightful crunch, while the chicken stays juicy and flavorful with the savory sauce. The addition of ginger, garlic, and a hint of honey gives the stir-fry a perfect balance of sweet, salty, and umami flavors. It’s a quick and satisfying meal, ideal for busy nights when you need something both nutritious and tasty. You can also make this dish your own by adding other veggies like bell peppers or snap peas for even more variety.

Broccolini and Mushroom Risotto

This creamy broccolini and mushroom risotto is a comforting and hearty dish, perfect for a cozy dinner. The earthy mushrooms, tender broccolini, and creamy rice come together in a rich, flavorful risotto. Infused with garlic, shallots, and Parmesan cheese, this dish feels luxurious but is simple to prepare. It’s an ideal vegetarian option that satisfies without being overly heavy.

Ingredients:

• 1 bunch broccolini, chopped into small pieces
• 1 cup Arborio rice
• 1/2 cup white wine (optional)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups cremini or button mushrooms, sliced
• 4 cups vegetable or chicken broth, kept warm
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft.
2. Add the garlic and sliced mushrooms to the pan and cook for 5-7 minutes, until the mushrooms release their moisture and become golden brown.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. If using wine, pour it in now and stir until the liquid has mostly evaporated.
5. Gradually add the warm broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is cooked and creamy (about 18-20 minutes).
6. While the risotto is cooking, blanch the broccolini in boiling water for 2-3 minutes until bright green and tender. Drain and set aside.
7. Once the risotto is ready, stir in the remaining butter, Parmesan cheese, and cooked broccolini. Season with salt and pepper to taste.
8. Serve immediately, garnished with fresh parsley.

Broccolini and mushroom risotto is the perfect dish when you’re craving something warm, rich, and satisfying. The mushrooms bring a deep, earthy flavor that pairs wonderfully with the broccolini’s bright, slightly bitter taste. The creamy risotto, infused with garlic and Parmesan, offers a luscious texture that binds all the flavors together. Whether you’re enjoying it as a main course or as a side dish to roasted meats, this risotto is a delightful and hearty option that’s sure to impress.

Grilled Broccolini and Steak Salad

Grilled broccolini and steak salad is a vibrant, protein-packed dish that’s perfect for a light yet fulfilling dinner. The smoky grilled broccolini complements the juicy, tender steak, while the fresh greens and tangy dressing add brightness and balance. This salad is a great option for a summer dinner or as a satisfying meal any time of year. It’s quick to prepare and full of flavor with each bite.

Ingredients:

• 1 bunch broccolini, trimmed
• 2 ribeye steaks (or your preferred cut)
• 4 cups mixed greens (arugula, spinach, etc.)
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste
• Fresh herbs (parsley or thyme), for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Season the steaks with salt, pepper, and a drizzle of olive oil. Grill the steaks for 4-5 minutes per side for medium-rare, or longer if desired. Let the steaks rest for 5 minutes before slicing thinly against the grain.
2. While the steak is grilling, toss the broccolini with olive oil, salt, and pepper. Grill the broccolini for 3-4 minutes, turning occasionally until lightly charred and tender.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper to make the dressing.
4. To assemble the salad, arrange the mixed greens, sliced red onion, cherry tomatoes, grilled broccolini, and sliced steak on a platter or individual plates.
5. Drizzle the salad with the balsamic dressing and garnish with fresh herbs.
6. Serve immediately.

Grilled broccolini and steak salad is a flavorful, satisfying meal that brings together the smoky flavors of grilled vegetables with the rich taste of tender steak. The tangy balsamic dressing adds the perfect amount of acidity to balance the savory flavors of the steak and broccolini. This salad is perfect for a light dinner but still filling enough to be the star of the meal. It’s an excellent way to enjoy both fresh greens and grilled vegetables, all complemented by the robust flavor of steak. Whether served on a warm evening or as a comforting winter dish, it’s a versatile and delicious choice!

Broccolini and Lemon Garlic Shrimp Pasta

This Broccolini and Lemon Garlic Shrimp Pasta is a fresh, light yet satisfying dish that combines the crisp, earthy flavor of broccolini with the savory richness of shrimp. Tossed in a flavorful lemon garlic sauce and served over pasta, this dish is perfect for a quick weeknight dinner or a special occasion. The addition of broccolini brings not only vibrant color but also a nutritious element, making it a well-rounded, mouthwatering meal.

Ingredients:

• 1 bunch broccolini, chopped
• 1 lb shrimp, peeled and deveined
• 12 oz spaghetti or your favorite pasta
• 4 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1/4 cup white wine (optional)
• 1 tablespoon olive oil
• 2 tablespoons butter
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes if using. Cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the butter, lemon zest, and lemon juice. Stir to combine, then pour in the white wine (if using). Allow the sauce to simmer for 2-3 minutes.
5. Add the broccolini to the skillet and cook for 3-4 minutes, until tender and bright green.
6. Return the shrimp to the skillet, and toss in the cooked pasta, adding reserved pasta water as needed to loosen the sauce.
7. Serve the pasta in bowls, garnished with fresh parsley and grated Parmesan cheese if desired.

This Broccolini and Lemon Garlic Shrimp Pasta is the perfect combination of fresh, bright flavors with a satisfying depth. The sweet, tender shrimp complement the earthy broccolini, while the garlic and lemon sauce adds a burst of tang and richness. It’s a quick, easy meal that feels indulgent yet light, making it ideal for any occasion. The pasta provides the perfect base for soaking up the flavorful sauce, and the dish is enhanced with a sprinkle of fresh parsley and Parmesan for extra layers of flavor. Whether served on a busy weekday or as part of a weekend dinner party, this recipe is sure to impress.

Broccolini and Quinoa Salad with Tahini Dressing

This Broccolini and Quinoa Salad with Tahini Dressing is a healthy, vegan-friendly dish that is both filling and refreshing. The nutty quinoa is paired with lightly steamed broccolini, crisp vegetables, and topped with a rich, creamy tahini dressing. It’s a perfect option for meal prep or a light lunch or dinner, full of protein, fiber, and healthy fats. The tahini dressing adds a creamy, tangy flavor that ties all the ingredients together.

Ingredients:

• 1 bunch broccolini, chopped into 2-inch pieces
• 1 cup quinoa, rinsed
• 1 cucumber, diced
• 1 carrot, julienned
• 1/4 red onion, thinly sliced
• 1/4 cup chopped parsley
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon maple syrup
• 1/4 cup water (or more for desired consistency)
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to package instructions. Set aside to cool.
2. Steam the broccolini for about 3-4 minutes until tender and bright green. Alternatively, blanch it in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking.
3. In a large mixing bowl, combine the cooled quinoa, steamed broccolini, cucumber, carrot, red onion, and parsley. Toss to combine.
4. In a small bowl, whisk together all the tahini dressing ingredients until smooth and creamy. Add more water if needed to achieve your desired consistency.
5. Drizzle the tahini dressing over the salad and toss to coat evenly. Season with salt and pepper to taste.
6. Serve chilled or at room temperature.

This Broccolini and Quinoa Salad with Tahini Dressing is a nourishing and wholesome meal that’s as nutritious as it is delicious. The quinoa provides a great source of plant-based protein, while the broccolini adds a burst of vitamins and minerals. The crisp cucumber, sweet carrot, and tangy red onion provide refreshing texture and flavor, while the creamy tahini dressing brings everything together. It’s an easy-to-make, filling salad that can be enjoyed on its own or paired with a side of your favorite protein. Perfect for meal prep, it stores well in the fridge for a few days, making it an excellent option for healthy, on-the-go lunches.

Roasted Broccolini and Sweet Potato Bowl

The Roasted Broccolini and Sweet Potato Bowl is a wholesome and hearty dish that combines the natural sweetness of roasted sweet potatoes with the earthy flavor of broccolini. Tossed with a simple olive oil and herb dressing and served in a bowl, this recipe is perfect for meal prepping or enjoying as a light, comforting dinner. With the addition of a flavorful tahini or yogurt drizzle, it becomes a balanced, satisfying meal with a delicious mix of textures.

Ingredients:

• 1 bunch broccolini, trimmed
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1/4 cup tahini or Greek yogurt (for drizzling)
• Fresh lemon juice, for drizzling
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with 1 tablespoon of olive oil, paprika, cumin, salt, and pepper. Spread the sweet potatoes in a single layer on the baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes roast, toss the broccolini with the remaining tablespoon of olive oil, salt, and pepper. After 15 minutes, add the broccolini to the baking sheet with the sweet potatoes and continue roasting for an additional 10-15 minutes until the broccolini is tender and slightly crispy.
4. Once the vegetables are roasted, assemble the bowls by layering the roasted sweet potatoes and broccolini in each bowl.
5. Drizzle with tahini or yogurt, a squeeze of fresh lemon juice, and garnish with fresh herbs.

This Roasted Broccolini and Sweet Potato Bowl is a cozy, nutrient-dense meal that is perfect for a comforting dinner or meal prep. The sweetness of the roasted sweet potatoes balances beautifully with the savory broccolini, while the tahini or yogurt drizzle adds creaminess and richness. With the addition of aromatic spices like cumin and paprika, this dish has layers of flavor that are both satisfying and energizing. It’s an ideal plant-based meal that’s full of vitamins, fiber, and healthy fats, and the flavors only improve as the ingredients meld together.

Broccolini and Chicken Stir-Fry with Cashews

This Broccolini and Chicken Stir-Fry with Cashews is a flavorful and protein-packed dish that combines tender chicken, crisp broccolini, and roasted cashews in a savory stir-fry sauce. The slight crunch from the cashews, the freshness of the broccolini, and the rich, umami flavors from the soy-based sauce create an irresistible meal that comes together in just 30 minutes. It’s an ideal weeknight dinner, and the combination of vegetables, protein, and healthy fats makes it both filling and nutritious.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 bunch broccolini, chopped
• 1/2 cup unsalted cashews, toasted
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch (optional, for thickening)
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Cooked rice or noodles, for serving
• Green onions, chopped, for garnish

Instructions:

1. In a small bowl, mix together soy sauce, honey, rice vinegar, cornstarch (if using), and red pepper flakes. Set aside.
2. Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-6 minutes, until golden and cooked through. Remove the chicken from the pan and set aside.
3. In the same pan, add the garlic and ginger and cook for 1-2 minutes, until fragrant.
4. Add the broccolini to the pan and cook for 3-4 minutes, until tender but still crisp.
5. Return the chicken to the pan and pour the sauce over the mixture. Stir to coat the chicken and broccolini in the sauce and cook for 2-3 more minutes until the sauce thickens.
6. Toss in the toasted cashews and cook for another minute.
7. Serve the stir-fry over cooked rice or noodles and garnish with chopped green onions.

This Broccolini and Chicken Stir-Fry with Cashews is a satisfying, flavorful meal that’s perfect for busy evenings. The combination of tender chicken, vibrant broccolini, and crunchy cashews creates a texture contrast that’s truly irresistible. The savory stir-fry sauce ties the dish together with a delightful balance of sweet, salty, and tangy flavors. Paired with rice or noodles, this dish offers a complete, balanced meal. Whether for a family dinner or meal prepping for the week, it’s a quick and easy recipe that’s sure to please everyone.

Broccolini and Feta Cheese Frittata

This Broccolini and Feta Cheese Frittata is a healthy and filling breakfast, lunch, or dinner option that’s easy to prepare and packed with flavor. With the vibrant, slightly bitter taste of broccolini and the creamy, tangy feta cheese, this frittata is a delicious way to incorporate more vegetables into your diet. The eggs provide a rich base that binds everything together, creating a satisfying and nutrient-dense meal. Serve it hot or at room temperature for a versatile dish.

Ingredients:

• 1 bunch broccolini, chopped
• 1/2 cup crumbled feta cheese
• 8 large eggs
• 1/4 cup milk (any kind)
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1/4 teaspoon dried oregano
• Fresh herbs, chopped (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
3. Add the chopped broccolini to the skillet and cook for another 4-5 minutes, until it begins to soften.
4. In a bowl, whisk together the eggs, milk, salt, pepper, and dried oregano. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine.
5. Sprinkle the crumbled feta cheese evenly over the top of the frittata.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and lightly golden on top.
7. Remove from the oven and let the frittata cool for a few minutes before slicing and serving. Garnish with fresh herbs if desired.

This Broccolini and Feta Cheese Frittata is a light yet satisfying dish that’s perfect for any meal of the day. The broccolini adds a pop of color and nutrition, while the creamy feta cheese complements the eggs perfectly, creating a rich, savory flavor. This frittata is also highly customizable—you can add other vegetables or proteins as desired. It’s a great choice for meal prepping since it can be enjoyed hot or cold, making it ideal for breakfast, lunch, or dinner. Quick, easy, and full of flavor, this recipe is sure to become a regular in your meal rotation.

Broccolini and Chickpea Curry

This Broccolini and Chickpea Curry is a hearty, comforting, and flavorful vegan dish that combines the earthy broccolini with protein-rich chickpeas in a spiced coconut milk sauce. It’s an easy-to-make one-pot meal that’s perfect for weeknights or whenever you crave a warm, satisfying curry. The spices bring depth and warmth, while the coconut milk creates a creamy and rich base. Paired with rice or naan, it’s a complete meal that’s both filling and nourishing.

Ingredients:

• 1 bunch broccolini, chopped into bite-sized pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon red chili flakes (optional)
• Salt and pepper, to taste
• 1/2 cup vegetable broth or water
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook for 3-4 minutes until softened and fragrant.
2. Stir in the curry powder, cumin, turmeric, and red chili flakes, cooking for another minute to toast the spices.
3. Add the chickpeas, coconut milk, and vegetable broth to the pot. Stir to combine, and bring to a simmer.
4. Add the broccolini to the curry and cook for 5-7 minutes, until the broccolini is tender and the sauce has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve the curry over rice or with naan, garnished with fresh cilantro.

This Broccolini and Chickpea Curry is a rich, flavorful dish that’s perfect for cozy dinners or meal prepping. The combination of spices with creamy coconut milk creates a comforting, warming base, while the chickpeas provide a hearty, protein-rich element. The broccolini adds freshness and crunch, making this curry both satisfying and nutritious. It’s an easy-to-make, vegan dish that will appeal to all tastes, and it’s great served with a side of rice or naan to soak up the delicious sauce. This recipe is perfect for those looking for a plant-based meal that’s both filling and full of flavor.

Note: More recipes are coming soon!