20 Delicious Riced Broccoli Recipes Healthy

Looking for a tasty twist on your healthy eating goals? You’re in the right place! Our roundup of 20 Delicious Riced Broccoli Recipes is packed with quick, easy, and utterly scrumptious ideas that’ll make your meals anything but boring. Whether you’re meal prepping or whipping up a last-minute dinner, these recipes are sure to delight. Let’s dive into the world of flavorful, veggie-packed dishes that everyone will love!

Cheesy Riced Broccoli Casserole

Nothing beats the comfort of a warm, cheesy casserole, especially when it’s packed with the goodness of broccoli. I stumbled upon this Cheesy Riced Broccoli Casserole recipe during a lazy Sunday experiment, and it’s been a family favorite ever since. The combination of creamy cheese and tender broccoli is simply irresistible.

Ingredients

• 2 cups riced broccoli (I find fresh works best, but frozen is a great time-saver)
• 1 cup shredded cheddar cheese (sharp cheddar gives it a nice kick)
• 1/2 cup heavy cream (for that rich, velvety texture)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, if you have it)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, mix the riced broccoli, cheddar cheese, heavy cream, Parmesan cheese, garlic powder, salt, and black pepper until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. Bake for 25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
5. Let the casserole sit for 5 minutes before serving. Tip: This resting time allows the flavors to meld beautifully.

Mmm, the first bite of this casserole is a delightful mix of creamy, cheesy, and slightly crunchy textures. Serve it as a side to grilled chicken or enjoy it as a hearty vegetarian main. Either way, it’s sure to please.

Garlic Parmesan Riced Broccoli

This morning, as I was rummaging through my fridge, I stumbled upon a head of broccoli that was begging to be transformed. That’s when I decided to whip up my favorite Garlic Parmesan Riced Broccoli—a dish that’s as nutritious as it is delicious, and perfect for those busy weeknights.

Ingredients

• 1 large head of broccoli, riced (I find that fresh broccoli gives the best texture, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/4 cup grated Parmesan cheese (I like to use freshly grated for that extra sharpness)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Tip: Make sure the oil is shimmering but not smoking to avoid burning the garlic.
2. Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Tip: Keep stirring to prevent the garlic from browning too much.
3. Stir in the riced broccoli, mixing well to coat it with the garlic and oil. Cook for 5-7 minutes, until the broccoli is tender but still vibrant green. Tip: Covering the skillet for a couple of minutes can help steam the broccoli slightly, making it perfectly tender.
4. Remove the skillet from heat and stir in the Parmesan cheese until it’s melted and evenly distributed. Season with salt and pepper to taste.

You’ll love the creamy texture of the Parmesan against the slight crunch of the broccoli. Serve it as a side dish, or get creative and use it as a low-carb base for bowls topped with your favorite protein.

Riced Broccoli Stir Fry with Chicken

After a long day, there’s nothing like a quick, nutritious meal to bring me back to life, and this Riced Broccoli Stir Fry with Chicken is my go-to. A dish that’s as easy to make as it is delicious, it’s perfect for those nights when you want something healthy without spending hours in the kitchen.

Ingredients

• 1 lb chicken breast, diced into bite-sized pieces (I find organic chicken tastes better here)
• 2 cups riced broccoli (fresh or frozen, but I love the texture of fresh)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/2 cup diced onions (yellow onions are my preference for their sweetness)
• 1 tbsp soy sauce (low sodium is my choice to control saltiness)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)
• Salt and pepper to taste (I’m generous with the pepper for an extra kick)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the diced chicken to the skillet, seasoning with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes, stirring occasionally.
3. Toss in the minced garlic and diced onions, cooking for another 2 minutes until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Stir in the riced broccoli, soy sauce, and red pepper flakes. Cook for 4-5 minutes, until the broccoli is tender but still crisp. Tip: If using frozen broccoli, no need to thaw—just cook a bit longer.
5. Give everything a final stir, taste, and adjust seasoning if needed. Tip: A splash of lime juice can add a nice zing if you like.

Here you have it—a dish that’s bursting with flavors and textures, from the tender chicken to the crisp broccoli. How about serving it over a bed of quinoa for an extra protein boost? It’s a versatile dish that’s sure to please any palate.

Spicy Riced Broccoli and Shrimp Skillet

Unbelievably, this Spicy Riced Broccoli and Shrimp Skillet has become my go-to weeknight dinner. It’s the perfect blend of heat, crunch, and comfort, and the best part? It comes together in just about 30 minutes. I remember the first time I made it; my kitchen smelled like a gourmet restaurant, and my family couldn’t get enough.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to pat them dry for a better sear)
• 2 cups riced broccoli (fresh or frozen, but I always opt for fresh for that extra crunch)
• 2 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tsp red pepper flakes (adjust according to your heat preference)
• 1/2 tsp salt (I use sea salt for its subtle flavor)
• 1/4 cup chicken broth (it adds a nice depth to the dish)
• 1 tbsp lemon juice (freshly squeezed, please!)
• 1/4 cup chopped parsley (for that fresh, herby finish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp in a single layer, seasoning with salt and red pepper flakes. Cook for 2 minutes per side until pink and slightly crispy. Remove and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Tip: Don’t let it burn, or it’ll turn bitter.
4. Toss in the riced broccoli, stirring to combine with the garlic. Cook for 3 minutes, stirring occasionally.
5. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Tip: Those bits are flavor gold!
6. Return the shrimp to the skillet, mixing gently to combine. Cook for another 2 minutes to let the flavors meld.
7. Sprinkle with chopped parsley before serving. Tip: A squeeze of extra lemon juice on top brightens the dish beautifully.

So, there you have it—a dish that’s bursting with flavors and textures. The shrimp are perfectly tender, the broccoli adds a satisfying crunch, and the spicy, garlicky sauce ties it all together. Serve it over a bed of quinoa for an extra protein boost, or enjoy it as is for a low-carb delight.

Riced Broccoli and Mushroom Risotto

After a long day of work, there’s nothing more comforting than a bowl of creamy risotto, and this riced broccoli and mushroom version is my latest obsession. It’s a twist on the classic that sneaks in some veggies without sacrificing any of the indulgence.

Ingredients

• 1 cup arborio rice – the only rice I’ll use for risotto; its starchiness is key for that perfect creaminess.
• 2 cups riced broccoli – I grab pre-riced from the store to save time, but you can pulse florets in a food processor.
• 1 cup sliced cremini mushrooms – their earthy flavor beats white mushrooms, in my opinion.
• 4 cups vegetable broth – homemade if you have it, but I often use low-sodium store-bought.
• 1/2 cup grated Parmesan cheese – plus extra for serving because, let’s be honest, there’s no such thing as too much cheese.
• 2 tbsp extra virgin olive oil – my go-to for sautéing; it adds a nice fruity note.
• 1 small onion, finely diced – I like yellow for their sweetness.
• 2 cloves garlic, minced – because what’s a savory dish without garlic?
• 1/2 tsp salt – I start with this and adjust at the end.
• 1/4 tsp black pepper – freshly ground, always.

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the garlic and cook for 1 minute until fragrant – this is when your kitchen starts smelling amazing.
4. Add the arborio rice, stirring to coat each grain in oil, and toast for 2 minutes to enhance its nutty flavor.
5. Pour in 1 cup of vegetable broth, stirring constantly until the liquid is fully absorbed, about 5 minutes.
6. Add the mushrooms and riced broccoli, mixing well to combine with the rice.
7. Continue adding the broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, about 20 minutes total.
8. Once the rice is al dente and the mixture is creamy, remove from heat and stir in the Parmesan, salt, and pepper.
9. Let the risotto rest for 2 minutes off the heat to thicken slightly before serving.

This risotto is luxuriously creamy with a satisfying bite from the al dente rice and a pop of color from the broccoli. Try serving it with a drizzle of truffle oil for an extra layer of decadence.

Riced Broccoli Tabbouleh Salad

Zesty and fresh, this Riced Broccoli Tabbouleh Salad is my go-to for a quick, nutritious meal that doesn’t skimp on flavor. Inspired by a lazy Sunday afternoon when I craved something light yet satisfying, this dish has become a staple in my kitchen.

Ingredients

• 2 cups riced broccoli (I find the texture perfect when pulsed in a food processor for about 10 seconds)
• 1 cup chopped parsley (the more, the merrier, in my opinion)
• 1/2 cup diced cucumber (I prefer English cucumbers for their crunch and fewer seeds)
• 1/4 cup finely chopped mint (a little goes a long way in brightening the dish)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp freshly squeezed lemon juice (bottled just doesn’t compare)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a large mixing bowl, combine the riced broccoli, chopped parsley, diced cucumber, and finely chopped mint.
2. In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, salt, and black pepper until well blended.
3. Pour the dressing over the broccoli mixture and toss gently to ensure everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Give the salad a final toss and adjust the seasoning if necessary. Tip: If the salad seems dry, add a little more olive oil or lemon juice to taste.
5. Serve chilled or at room temperature. Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Amazingly versatile, this salad boasts a delightful crunch from the broccoli and cucumber, balanced by the freshness of the herbs. Try serving it alongside grilled chicken or stuffed into a pita for a satisfying lunch.

Riced Broccoli and Cheese Stuffed Peppers

Perfect for those evenings when you’re craving something comforting yet healthy, these Riced Broccoli and Cheese Stuffed Peppers are a game-changer. I stumbled upon this recipe during a fridge clean-out, and now it’s a staple in my meal prep rotation.

Ingredients

• 4 large bell peppers (I love using a mix of colors for a vibrant dish)
• 2 cups riced broccoli (fresh or frozen, but I always go for fresh for that extra crunch)
• 1 cup shredded cheddar cheese (sharp cheddar is my pick for its bold flavor)
• 1/2 cup heavy cream (this makes the filling luxuriously creamy)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. A little tip: keep the tops if you want to bake them alongside for a decorative touch.
3. In a skillet over medium heat, warm the olive oil and sauté the riced broccoli until it’s just tender, about 5 minutes. This is where I add the garlic powder, salt, and pepper for flavor.
4. Stir in the heavy cream and half of the cheddar cheese into the broccoli mixture until the cheese melts and the mixture is creamy. My secret tip? Let it simmer for a couple of minutes to thicken slightly.
5. Stuff each bell pepper with the broccoli and cheese mixture, then top with the remaining cheddar cheese. For an extra golden top, I sometimes broil for the last 2 minutes.
6. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.

Enjoy these stuffed peppers hot out of the oven, where the creamy, cheesy filling perfectly complements the sweet, tender peppers. They’re fantastic on their own or paired with a simple green salad for a complete meal.

Riced Broccoli Breakfast Hash

Craving something hearty yet healthy to kickstart your morning? I stumbled upon this Riced Broccoli Breakfast Hash during one of those lazy Sunday mornings when I wanted to pack all my veggies into one dish without sacrificing flavor. It’s become my go-to for a quick, nutritious breakfast that keeps me full until lunch.

Ingredients

• 2 cups riced broccoli (I find fresh works best, but frozen is a great time-saver)
• 1 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1/2 cup diced onions (yellow onions are my preference for their sweetness)
• 1/2 cup diced bell peppers (I love the color and crunch red peppers add)
• 2 large eggs (I prefer room temp eggs here for even cooking)
• 1/4 tsp salt (adjust based on your preference, but this is my sweet spot)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/4 cup shredded cheddar cheese (because everything’s better with cheese, right?)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onions and bell peppers to the skillet, sautéing until they’re soft and the onions are translucent, about 5 minutes. Tip: Don’t rush this step; the sweetness from the onions is key.
3. Stir in the riced broccoli, salt, and black pepper, cooking for another 3 minutes until the broccoli is tender but still vibrant green. Tip: Overcooking the broccoli will make it mushy, so keep an eye on it.
4. Make two wells in the hash and crack an egg into each. Cover the skillet and cook until the eggs are set to your liking, about 5 minutes for runny yolks. Tip: The steam from covering helps cook the eggs evenly without flipping.
5. Sprinkle the shredded cheddar cheese over the hash, letting it melt slightly before serving, about 1 minute.

Every bite of this hash is a delightful mix of textures—crisp-tender veggies, creamy eggs, and gooey cheese. Serve it straight from the skillet for a rustic touch, or top with avocado slices for an extra layer of creaminess.

Riced Broccoli and Cauliflower Mash

Believe it or not, I stumbled upon this Riced Broccoli and Cauliflower Mash recipe during one of those hectic weeknights when I was craving something comforting yet healthy. It’s become my go-to side dish that even my picky eater friends can’t resist.

Ingredients

• 2 cups riced broccoli (I find fresh works best, but frozen is a great time-saver)
• 2 cups riced cauliflower (same note as the broccoli)
• 3 tbsp unsalted butter (because everything’s better with butter, right?)
• 1/4 cup heavy cream (for that irresistibly creamy texture)
• 1/2 tsp garlic powder (I swear by this for an extra flavor kick)
• Salt to taste (I like to start with 1/4 tsp and adjust from there)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to bubble.
2. Add the riced broccoli and cauliflower to the skillet, stirring to coat them evenly with the butter. Cook for about 5 minutes, until they start to soften.
3. Pour in the heavy cream and sprinkle the garlic powder and salt over the vegetables. Stir well to combine.
4. Reduce the heat to low and let the mixture simmer for another 5 minutes, stirring occasionally. This is when the magic happens, and everything starts to come together.
5. For a smoother mash, use a potato masher or the back of a spoon to press down on the vegetables until you reach your desired consistency. I like mine with a bit of texture.
6. Remove from heat and let it sit for a couple of minutes before serving. This allows the flavors to meld beautifully.

Every bite of this mash is a creamy, dreamy delight with just the right amount of veggie goodness. Try topping it with a sprinkle of grated Parmesan or a drizzle of truffle oil for an extra layer of flavor that’ll make it anything but ordinary.

Riced Broccoli Pizza Crust

Guess what? I stumbled upon this game-changing Riced Broccoli Pizza Crust recipe during one of my late-night kitchen experiments, and it’s been a staple in my house ever since. It’s the perfect way to sneak in some greens while indulging in your pizza cravings.

Ingredients

• 4 cups riced broccoli (I swear by fresh, but frozen works in a pinch—just thaw and squeeze out the excess water)
• 1 cup shredded mozzarella cheese (the meltier, the better in my book)
• 1/4 cup grated Parmesan cheese (because everything’s better with Parmesan)
• 1 large egg (room temp eggs blend more smoothly, just saying)
• 1/2 tsp garlic powder (for that irresistible aroma)
• 1/2 tsp Italian seasoning (my secret weapon for instant flavor)
• 1/4 tsp salt (to bring all those flavors together)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Trust me, non-stick is the way to go here.
2. In a large bowl, mix the riced broccoli, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, and salt until well combined. Tip: Use your hands for the best mix—it’s messy but effective.
3. Press the mixture onto the prepared baking sheet into your desired crust shape, about 1/4 inch thick. Tip: A thinner crust crisps up nicer, so don’t be shy to press it thin.
4. Bake for 20-25 minutes, or until the edges are golden and the center is firm to the touch. Tip: Keep an eye on it after 15 minutes to avoid over-browning.
5. Let it cool for a few minutes before adding your favorite toppings and baking again if desired.

Doesn’t this crust sound like a dream? It’s crispy on the outside, tender on the inside, and packs a flavorful punch that pairs beautifully with any topping. Try it with a drizzle of olive oil and fresh basil for a simple yet stunning finish.

Riced Broccoli and Turkey Meatballs

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re packed with nutrients and flavor. That’s exactly what these Riced Broccoli and Turkey Meatballs offer—a healthy, hearty meal that doesn’t skimp on taste. I love making these on busy weeknights; they’re a hit with both kids and adults alike.

Ingredients

• 1 lb ground turkey (I find the 93% lean variety works best for juicy meatballs)
• 2 cups riced broccoli (fresh or frozen, but I always thaw and squeeze out excess water if using frozen)
• 1/2 cup grated Parmesan cheese (the real deal, please—it makes all the difference)
• 1 large egg (room temperature eggs blend more smoothly into the mixture)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground adds a nice kick)
• 2 tbsp extra virgin olive oil (my go-to for frying—it adds a lovely flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the ground turkey, riced broccoli, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix gently but thoroughly with your hands—overmixing can make the meatballs tough.
3. Shape the mixture into 1.5-inch balls (a small ice cream scoop works wonders here for uniformity) and place them on the prepared baking sheet.
4. Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, browning them on all sides for about 2 minutes per batch. This step isn’t just for color—it locks in the juices.
5. Transfer the browned meatballs back to the baking sheet and bake in the preheated oven for 15-20 minutes, or until they’re cooked through and no longer pink in the center.

You’ll love the tender texture of these meatballs, with the riced broccoli adding a subtle crunch and freshness. Serve them over zucchini noodles for a low-carb meal, or alongside a creamy polenta for something more comforting. Yum doesn’t even begin to cover it!

Riced Broccoli and Avocado Salad

Unbelievably, the first time I tried making Riced Broccoli and Avocado Salad, it was a happy accident. I had some leftover broccoli and a perfectly ripe avocado, and voila—this refreshing, nutrient-packed salad was born. It’s become my go-to for quick lunches or as a vibrant side dish.

Ingredients

• 2 cups of riced broccoli (I find pulsing fresh broccoli in a food processor gives the perfect texture)
• 1 ripe avocado, diced (because who doesn’t love the creamy goodness of avocado?)
• 1/4 cup of red onion, finely chopped (for a bit of a kick)
• 2 tbsp of extra virgin olive oil (my kitchen staple for dressings)
• 1 tbsp of lemon juice (freshly squeezed, please—it makes all the difference)
• Salt and pepper to taste (I’m generous with the pepper for an extra zing)

Instructions

1. In a large bowl, combine the riced broccoli and diced avocado. Gently toss to mix without mashing the avocado.
2. Add the finely chopped red onion to the bowl. The sharpness of the onion balances the creaminess of the avocado beautifully.
3. Drizzle the extra virgin olive oil and freshly squeezed lemon juice over the salad. This not only adds flavor but also prevents the avocado from browning too quickly.
4. Season with salt and a generous amount of pepper. Toss everything together until well combined. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.
5. For an extra crunch, consider adding some toasted almonds or sunflower seeds right before serving. Tip: If you’re meal prepping, keep the dressing separate until you’re ready to eat to keep the broccoli crisp.

Now, this salad is a symphony of textures—crunchy broccoli, creamy avocado, and a dressing that ties it all together with a bright, tangy finish. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light, satisfying lunch.

Riced Broccoli and Sweet Potato Patties

After a long day of experimenting in the kitchen, I stumbled upon a recipe that’s not only nutritious but also incredibly satisfying. Riced broccoli and sweet potato patties have become my go-to for a quick, healthy meal that doesn’t compromise on flavor.

Ingredients

• 2 cups riced broccoli (I find fresh works best, but frozen is a great time-saver)
• 1 cup mashed sweet potato (I like to bake mine the night before for a deeper flavor)
• 1/2 cup grated Parmesan cheese (the real deal makes all the difference)
• 2 large eggs (room temperature helps them bind better)
• 1/4 cup all-purpose flour (for that perfect crisp)
• 2 tbsp extra virgin olive oil (my kitchen staple for frying)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. In a large mixing bowl, combine the riced broccoli, mashed sweet potato, Parmesan cheese, eggs, flour, garlic powder, salt, and black pepper. Mix until well incorporated.
2. Heat the olive oil in a large skillet over medium heat (about 350°F). A drop of water should sizzle when it hits the pan.
3. Form the mixture into small patties, about 1/4 cup each, and gently place them in the skillet. Tip: Wet your hands slightly to prevent sticking.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Don’t overcrowd the pan to ensure even cooking.
5. Transfer the patties to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a 200°F oven if you’re making multiple batches.
6. Serve immediately for the best texture. Tip: A dollop of Greek yogurt or avocado on top adds a creamy contrast.

Out of the oven, these patties are a delightful mix of crispy edges and a soft, flavorful center. Perfect for a light lunch or as a side, they’re also fantastic tucked into a pita with some tahini sauce for an extra kick.

Riced Broccoli and Quinoa Bowl

Wondering what to make for a quick, nutritious lunch that doesn’t skimp on flavor? I stumbled upon this Riced Broccoli and Quinoa Bowl during one of those busy weeks when time was tight, but my craving for something wholesome was tighter. It’s become my go-to for a stress-free meal that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup quinoa (I love the texture of tri-color quinoa here, but any type works)
• 2 cups water (for that perfect quinoa fluffiness)
• 2 cups riced broccoli (fresh or frozen, though I find fresh gives a better crunch)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 tsp salt (I prefer sea salt for its subtle flavor)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/2 avocado, sliced (for that creamy finish)
• 1 tbsp lemon juice (a squeeze of fresh lemon brightens the whole dish)

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
2. In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly cooked quinoa.
3. While the quinoa cooks, heat 1 tbsp of extra virgin olive oil in a large skillet over medium heat. Add the riced broccoli, salt, and black pepper. Sauté for 5-7 minutes, until the broccoli is tender but still vibrant green. Tip: Stir occasionally to prevent burning and ensure even cooking.
4. Once the quinoa is done, remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff it with a fork. Tip: Letting it sit allows the quinoa to absorb any remaining water, making it fluffy.
5. Combine the cooked quinoa and sautéed broccoli in a large bowl. Drizzle with lemon juice and toss gently to mix.
6. Divide the mixture between two bowls and top with avocado slices.

Out of all the bowls I’ve made, this one stands out for its delightful contrast of textures—the fluffy quinoa against the crisp broccoli, all brought together with the creamy avocado. Try adding a sprinkle of red pepper flakes for a little heat or a handful of cherry tomatoes for extra color and juiciness.

Riced Broccoli and Lentil Soup

Just when I thought my love for comfort food couldn’t get any deeper, I stumbled upon this Riced Broccoli and Lentil Soup recipe that’s now a staple in my kitchen. It’s the perfect blend of nutritious and comforting, especially on those chilly evenings when all you want is something warm and hearty.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• 1 medium onion, diced (I swear, the sharper the knife, the fewer the tears)
• 2 cloves garlic, minced (because fresh is always better)
• 1 cup riced broccoli (store-bought or DIY, both work wonders)
• 1 cup dried lentils, rinsed (I prefer green for their earthy flavor)
• 4 cups vegetable broth (homemade if you’ve got it, but no stress)
• 1 tsp cumin (toast it lightly for an extra flavor kick)
• Salt and pepper (to your heart’s content, but start with a pinch)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and sauté until translucent, roughly 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant—this is when your kitchen starts smelling amazing.
4. Mix in the riced broccoli and lentils, coating them well with the onion and garlic mixture.
5. Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat to a simmer. Tip: Skim off any foam that forms on top for a clearer soup.
6. Add the cumin, salt, and pepper, then cover and let it simmer for 25 minutes, or until the lentils are tender. Tip: Stir occasionally to ensure nothing sticks to the bottom.
7. Once done, taste and adjust the seasoning if necessary. Tip: Letting the soup sit for 10 minutes off the heat allows the flavors to meld beautifully.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. A bowl of this soup is a hug in food form—creamy from the lentils, with a slight crunch from the broccoli. Serve it with a drizzle of olive oil and a sprinkle of red pepper flakes for an extra kick, or alongside a slice of crusty bread for dipping.

Riced Broccoli and Spinach Frittata

Every morning, I find myself reaching for something nutritious yet easy to whip up, and this Riced Broccoli and Spinach Frittata has become my go-to. It’s a dish that feels indulgent but is packed with greens, making it a perfect start to the day or a light dinner option.

Ingredients

• 6 large eggs (I prefer room temp eggs here—they blend more smoothly)
• 1 cup riced broccoli (fresh or frozen, but I love the texture of fresh)
• 1 cup fresh spinach, roughly chopped (packed—it wilts down a lot)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/4 tsp garlic powder (for that subtle kick)

Instructions

1. Preheat your oven to 350°F (175°C). A properly heated oven is key for a fluffy frittata.
2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Swirl to coat the pan evenly.
3. Add the riced broccoli to the skillet. Sauté for about 5 minutes, until it starts to soften. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Stir in the spinach and cook for another 2 minutes, just until wilted. The color should be vibrant green.
5. In a bowl, whisk together the eggs, Parmesan cheese, salt, pepper, and garlic powder until well combined. Tip: Whisking vigorously incorporates air, making the frittata lighter.
6. Pour the egg mixture over the vegetables in the skillet. Stir gently to distribute the veggies evenly.
7. Cook on the stovetop for 2 minutes without stirring, then transfer to the oven. Bake for 15-18 minutes, until the edges are set and the center is just slightly jiggly. Tip: The frittata will continue to cook from residual heat, so don’t overbake.
8. Let it cool for 5 minutes before slicing. This rest period makes it easier to cut.

This frittata turns out wonderfully fluffy with a golden top, and the Parmesan adds a savory depth. Try serving it with a dollop of Greek yogurt or avocado slices for extra creaminess.

Riced Broccoli and Carrot Slaw

Zesty and vibrant, this Riced Broccoli and Carrot Slaw is my go-to for a quick, healthy side that never fails to impress. I stumbled upon this recipe during a hectic week when my fridge was nearly empty, save for some broccoli and carrots—talk about a happy accident!

Ingredients

• 2 cups riced broccoli (I find pre-riced broccoli saves time, but pulsing florets in a food processor works just as well)
• 1 cup shredded carrots (the pre-shredded bagged kind is a lifesaver on busy days)
• 1/4 cup mayonnaise (I swear by the full-fat version for creaminess)
• 2 tbsp apple cider vinegar (this adds the perfect tangy kick)
• 1 tbsp honey (a local beekeeper’s honey is my secret ingredient)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a large mixing bowl, combine the riced broccoli and shredded carrots.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth. Tip: If the honey is too thick, warm it slightly for easier mixing.
3. Pour the dressing over the broccoli and carrot mixture. Tip: Start with half the dressing, mix, then add more to your liking—this prevents overdressing.
4. Toss everything together until evenly coated. Tip: Let the slaw sit for 10 minutes before serving to allow the flavors to meld beautifully.

With its crisp texture and sweet-tangy dressing, this slaw is a refreshing side that pairs wonderfully with grilled meats or as a crunchy topping for tacos. I love serving it in a hollowed-out cabbage for an eye-catching presentation at potlucks.

Riced Broccoli and Zucchini Noodles

Wondering how to sneak more veggies into your meals without sacrificing flavor or fun? I stumbled upon this riced broccoli and zucchini noodles dish during a hectic week when my fridge was nearly empty, and it’s been a game-changer for quick, nutritious meals ever since.

Ingredients

• 2 cups riced broccoli (I find fresh works best, but frozen is a handy shortcut)
• 2 medium zucchinis, spiralized into noodles (a mandoline makes this a breeze)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 clove garlic, minced (because everything’s better with garlic)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 tbsp lemon juice (a squeeze of fresh lemon brightens everything up)

Instructions

1. Heat the olive oil in a large skillet over medium heat (about 350°F) until shimmering.
2. Add the minced garlic, sautéing for 30 seconds until fragrant—watch closely to avoid burning.
3. Toss in the riced broccoli, stirring occasionally for 3-4 minutes until it starts to soften.
4. Add the zucchini noodles, salt, and pepper, cooking for another 2-3 minutes. Tip: Don’t overcook; you want a bit of crunch.
5. Remove from heat and stir in the Parmesan cheese and lemon juice. Tip: The residual heat will melt the cheese perfectly.
6. Serve immediately. Tip: For an extra protein boost, top with a fried egg or grilled chicken.

Mmm, the combination of tender-crisp veggies with the creamy Parmesan and zesty lemon is irresistible. I love serving this dish in a big bowl with a sprinkle of red pepper flakes for a little heat.

Riced Broccoli and Chickpea Curry

Kicking off the week with a dish that’s as nutritious as it is comforting, I found myself reaching for ingredients that promise both flavor and health. This Riced Broccoli and Chickpea Curry has become my go-to for busy evenings, blending simplicity with a punch of spices that never fails to satisfy.

Ingredients

• 1 cup riced broccoli (I love the texture it adds, and it’s a sneaky way to get more greens in.)
• 1 can (15 oz) chickpeas, drained and rinsed (Always keep a few cans in the pantry for quick meals.)
• 1 tbsp extra virgin olive oil (My kitchen staple for sautéing.)
• 1 small onion, diced (The sharper, the better for this dish.)
• 2 cloves garlic, minced (Freshly minced makes all the difference.)
• 1 tbsp curry powder (A good quality one elevates the dish.)
• 1/2 cup coconut milk (The creamy texture it adds is unbeatable.)
• Salt to taste (I start with a pinch and adjust as needed.)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and curry powder, cooking for another minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Mix in the riced broccoli and chickpeas, coating them well with the spice mixture. Cook for 2 minutes to soften the broccoli slightly.
5. Pour in the coconut milk, stirring to combine all ingredients. Bring to a simmer, then reduce heat to low. Tip: Simmering too vigorously can cause the coconut milk to separate.
6. Let the curry cook for 5 minutes, allowing the flavors to meld. Tip: Taste and adjust salt if needed before serving.

You’ll love how the riced broccoli holds its texture against the creamy chickpeas and coconut milk, creating a dish that’s hearty yet light. Serve it over a bed of quinoa for an extra protein boost, or enjoy it as is for a low-carb option.

Riced Broccoli and Almond Stir Fry

Recently, I stumbled upon a way to make my stir-fry nights both healthier and more exciting, and it all started with a head of broccoli and a handful of almonds. It’s a dish that’s as simple as it is satisfying, perfect for those evenings when you’re craving something nutritious but don’t want to spend hours in the kitchen.

Ingredients

• 2 cups riced broccoli (I find the pre-riced bags in the frozen aisle a real time-saver)
• 1/2 cup sliced almonds (toasted for that extra crunch)
• 2 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 tbsp minced garlic (because everything’s better with garlic)
• 1/2 tsp salt (I like to use Himalayan pink salt for its minerals)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
3. Toss in the riced broccoli, stirring frequently to ensure even cooking, for about 5 minutes until it’s bright green and tender.
4. Sprinkle in the salt and black pepper, mixing well to distribute the seasoning evenly.
5. Add the sliced almonds to the skillet, stirring for another 2 minutes to lightly toast them and blend the flavors.
6. Remove from heat and let it sit for a minute before serving to allow the flavors to meld together.

Perfectly balanced between the earthy tones of broccoli and the nutty crunch of almonds, this stir-fry is a testament to how simple ingredients can create something truly special. Try serving it over a bed of quinoa for an extra protein boost, or enjoy it as is for a light, flavorful meal.

Conclusion

We hope this roundup of 20 delicious riced broccoli recipes inspires you to add more healthy, flavorful meals to your table. Each dish is a testament to how versatile and tasty healthy eating can be. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the broccoli love. Happy cooking!