20 Healthy Broccoli Dinner Recipes That Taste Delicious

Broccoli has me absolutely craving healthy dinners that don’t skimp on flavor! If you’re someone who loves delicious meals but also wants to nourish your body, this collection is just for you. We all know that incorporating more veggies into our meals is important, yet finding exciting and tasty recipes can feel like a challenge. That’s where this post comes in!

I’ve pulled together 20 healthy dinner recipes with broccoli that are not only nutritious but also bursting with flavor. You’ll find everything from cozy casseroles to vibrant stir-fries, perfect for busy weeknights or laid-back weekends. Whether you’re gluten-free, vegetarian, or just looking to sneak more greens into your meals, you’re in the right place. Each recipe is designed to make your dinner time stress-free and enjoyable while keeping your health goals in check.

Get ready to dive into a world of easy broccoli dishes that you and your family will love. With these recipes, you’ll discover how to transform humble broccoli into a star ingredient that brings color, taste, and nutrition to your table. Let’s make dinner delightful and healthy!

Key Takeaways

– Explore a variety of 20 delicious recipes that showcase broccoli as the main ingredient, appealing to diverse tastes.

– Each dish is crafted with health in mind, making it easier for you to hit your nutrition goals without sacrificing flavor.

– Recipes include options for everyone, whether you’re vegetarian, gluten-free, or simply looking for healthy meals.

– Many dishes are quick and easy to prepare, perfect for busy schedules while ensuring you enjoy a wholesome dinner.

– Utilize broccoli’s versatility with creative ideas, transforming it into everything from soups to casseroles and salads.

1. Creamy Broccoli and Cheese Quinoa Bake

Are you in the mood for a comforting and hearty meal? This creamy broccoli and cheese quinoa bake is just the dish you need! With nutritious broccoli and protein-packed quinoa, it’s a satisfying option that everyone will love. Plus, the bubbling cheesy topping makes it irresistible.Start with cooked quinoa as your base, then mix in steamed broccoli florets. For the creamy sauce, combine Greek yogurt and shredded cheese with a hint of garlic and onion powder. Bake until everything is golden and bubbly, and enjoy a meal that’s not only delicious but also easy to prepare.

Ingredients:
– 1 cup quinoa
– 2 cups broccoli florets
– 1 cup shredded cheddar cheese
– 1 cup Greek yogurt
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. Steam broccoli until bright green and tender.
4. In a large bowl, combine the cooked quinoa, steamed broccoli, Greek yogurt, half of the cheese, garlic powder, onion powder, salt, and pepper.
5. Transfer the mixture to a greased baking dish and top with the remaining cheese.
6. Bake for 25 minutes or until the cheese is bubbly and golden.

FAQs:
– Can I make this ahead? Yes, it keeps well in the fridge for up to three days.
– Is it freezer-friendly? Absolutely! Just thaw and reheat when ready to eat.

2. Garlic Roasted Broccoli and Chickpeas

Craving something simple yet full of flavor? Garlic roasted broccoli and chickpeas are here to satisfy your taste buds! This dish combines crispy textures and rich flavors, making it a fantastic side or main dish. Roasting elevates the natural sweetness of the ingredients.Just toss chickpeas and broccoli in olive oil, minced garlic, and a hint of paprika, then roast until the broccoli is tender and chickpeas are crispy. Serve it warm over brown rice or quinoa for a complete meal.

Ingredients:
– 2 cups broccoli florets
– 1 can chickpeas, drained and rinsed
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp paprika
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine broccoli, chickpeas, garlic, olive oil, smoked paprika, salt, and pepper.
3. Spread the mixture onto a baking sheet.
4. Roast for 20 minutes, shaking the pan halfway through for even cooking.
5. Serve hot, optionally over a bed of grain like quinoa.

FAQs:
– Can I use frozen broccoli? Fresh is best, but you can use frozen; just adjust roasting time.
– How long will leftovers keep? They can last up to 3 days in the fridge.

3. Broccoli and Lentil Stir-Fry

Ready for a burst of flavor? This broccoli and lentil stir-fry is a fantastic way to load up on nutrients while keeping it light and tasty. With the combination of broccoli and lentils, you get a powerhouse of protein, fiber, and vitamins in every bite.Cook lentils until tender, then set them aside. In a hot skillet, sauté broccoli along with bell peppers and carrots, adding your choice of stir-fry sauce. Toss in the lentils at the end to warm them through, creating a quick and satisfying meal.

Ingredients:
– 1 cup lentils
– 3 cups broccoli florets
– 1 bell pepper, sliced
– 1 carrot, julienned
– 2 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp sesame oil
– Salt and pepper to taste

Instructions:
1. Cook lentils according to package instructions.
2. In a large skillet, heat sesame oil over medium-high heat.
3. Add broccoli, bell pepper, and carrot, cooking for 5-6 minutes until just tender.
4. Stir in the cooked lentils and soy sauce, cooking for another 2-3 minutes.
5. Remove from heat and serve hot.

FAQs:
– Can I use canned lentils? Yes, just rinse and drain them before using.
– Is it meal-prep friendly? Definitely! It stores well in the fridge for a few days.

4. Broccoli Frittata with Feta and Spinach

In need of a game-changing recipe for breakfast or dinner? This broccoli frittata is packed with nutrients from broccoli, spinach, and feta, making it a delicious way to sneak in those greens. Light and fluffy, it’s perfect for meal prep or serving guests.Start by sautéing broccoli and spinach in a pan, then whisk eggs with crumbled feta and pour over the veggies. Cook gently until set, and finish under the broiler for a beautifully golden top.

Ingredients:
– 4 eggs
– 1 cup broccoli florets
– 1 cup fresh spinach
– 1/2 cup feta cheese, crumbled
– 1 tbsp olive oil
– Salt and pepper to taste

Instructions:
1. Preheat your broiler.
2. In a skillet, heat olive oil over medium heat and add broccoli, cooking for 3-4 minutes.
3. Add spinach and cook until wilted.
4. In a bowl, whisk eggs, and stir in the feta, salt, and pepper.
5. Pour the egg mixture over the veggies in the skillet.
6. Cook until the edges are set, then place under the broiler for 3-4 minutes until the top is golden.

FAQs:
– Can I add other vegetables? Absolutely! Mushrooms or bell peppers work great too.
– How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days.

5. Spicy Broccoli and Cauliflower Tacos

Spice up your taco night with these spicy broccoli and cauliflower tacos! Quick to make and bursting with flavor, they offer a satisfying crunch in every bite. These tacos are vegetarian and gluten-free, making them a great option for everyone.Roast chopped broccoli and cauliflower with chili powder and cumin until crispy. Serve the veggies in corn tortillas, topped with avocado, lettuce, and a squeeze of lime for a fresh finish.

Ingredients:
– 1 cup chopped broccoli
– 1 cup chopped cauliflower
– 2 tsp chili powder
– 1 tsp cumin
– Salt and pepper to taste
– 8 corn tortillas
– Avocado and lettuce for serving

Instructions:
1. Preheat your oven to 425°F (220°C).
2. Toss the broccoli and cauliflower with chili powder, cumin, salt, and pepper.
3. Spread on a baking sheet and roast for 20 minutes.
4. Warm the corn tortillas in a dry skillet.
5. Fill each tortilla with roasted veggies, top with avocado and lettuce, and serve with lime wedges.

FAQs:
– Can I use frozen veggies? Fresh is best for roasting, but you can use frozen if necessary. Just increase cooking time.
– How do I store leftovers? Keep the roasted vegetables separate from the tortillas in the fridge for up to 2 days.

6. Broccoli and Sweet Potato Hash

Looking for a hearty and colorful dish to brighten up your dinner? This broccoli and sweet potato hash is packed with nutrients and flavor, making it a delightful option for any meal.Sauté diced sweet potatoes until golden and tender, then add broccoli, onions, and bell peppers for a quick toss in the pan. Season with herbs and spices to elevate the flavors, and enjoy a versatile dish that can be served as a side or main.

Ingredients:
– 1 large sweet potato, diced
– 2 cups broccoli florets
– 1 onion, diced
– 1 bell pepper, diced
– 2 tbsp olive oil
– 1 tsp smoked paprika
– Salt and pepper to taste

Instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add diced sweet potatoes, seasoning with salt and pepper, and cook for about 10 minutes.
3. Stir in the onion and bell pepper, cooking for another 5 minutes.
4. Add broccoli and smoked paprika, cooking until the broccoli is bright green and tender, about another 5 minutes.
5. Serve warm, optionally topped with a fried egg.

FAQs:
– Is this dish good for meal prep? Yes, it stores well and can be reheated.
– Can I change the veggies? Absolutely! Use what you have on hand.

7. Broccoli and Cheese Stuffed Peppers

These broccoli and cheese stuffed peppers are a feast for the eyes and the palate! Each pepper is filled with a cheesy broccoli mixture baked to perfection, making it a delicious way to enjoy your veggies.Start by cooking broccoli and mixing it with cheese and cooked rice. Hollow out bell peppers and stuff them with this delightful mixture. Bake until the peppers are tender and the cheese is melted for a satisfying and flavorful dish.

Ingredients:
– 4 bell peppers (any color)
– 2 cups broccoli florets, steamed
– 1 cup shredded cheese (cheddar or mozzarella)
– 1 cup cooked rice
– 1 tsp garlic powder
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix steamed broccoli, cheese, cooked rice, garlic powder, salt, and pepper.
3. Cut the tops off the bell peppers and hollow them out.
4. Stuff each pepper with the broccoli mixture.
5. Place in a baking dish and bake for 30 minutes.

FAQs:
– Can I make these ahead of time? Yes, they can be prepared a day in advance and baked right before serving.
– Are they freezer-friendly? Yes, you can freeze them before baking; just thaw and bake when ready.

8. Broccoli Pesto Pasta

Elevate your pasta night with this vibrant broccoli pesto pasta! Bursting with fresh flavors and a beautiful green color, it’s a nutritious twist on traditional pasta dishes that will impress everyone.Blend steamed broccoli with garlic, Parmesan cheese, and olive oil to create a vibrant pesto sauce. Toss it with your favorite pasta, adding cherry tomatoes for a pop of color. This easy and quick dish is perfect for weeknight dinners.

Ingredients:
– 2 cups pasta of choice
– 2 cups broccoli florets, steamed
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic
– 1/4 cup olive oil
– 1 cup cherry tomatoes, halved
– Salt and pepper to taste

Instructions:
1. Cook pasta according to package instructions.
2. While pasta cooks, blend steamed broccoli, garlic, Parmesan, and olive oil until smooth.
3. Drain pasta and reserve some cooking liquid.
4. Toss pasta with broccoli pesto, adding reserved liquid for creaminess, along with halved cherry tomatoes.
5. Serve warm, topped with additional Parmesan.

FAQs:
– Can I use frozen broccoli? Yes! Just steam until tender before blending.
– How long will leftovers keep? Store them in an airtight container in the fridge for up to 3 days.

Fun fact: use 2 cups steamed broccoli in your pesto to boost nutrients and color. This broccoli pesto pasta proves healthy dinner recipes with broccoli can be quick, vibrant, and totally crave-worthy.

9. Broccoli Soup with Coconut Cream

Warm and comforting, broccoli soup with coconut cream is a delightful way to enjoy this nutrient-packed vegetable. This creamy soup is perfect for chilly evenings, blending the flavors of fresh broccoli with the richness of coconut milk.Cook broccoli and onions in vegetable broth, then blend until smooth. Stir in coconut cream for added richness and season to taste. This soup is great served with crusty gluten-free bread for a filling meal.

Ingredients:
– 4 cups broccoli florets
– 1 onion, chopped
– 2 cups vegetable broth
– 1/2 cup coconut cream
– Salt and pepper to taste

Instructions:
1. In a pot, sauté onion until translucent.
2. Add broccoli and vegetable broth, simmering until broccoli is tender (about 15 minutes).
3. Blend the mixture until smooth.
4. Stir in coconut cream, heating just until warm.
5. Season with salt and pepper and serve hot.

FAQs:
– Can I freeze this soup? Yes, it freezes well; just reheat on the stove.
– Is this recipe suitable for vegans? Yes, it’s completely plant-based!

10. Broccoli and Mushroom Gratin

Indulge in the creamy goodness of this broccoli and mushroom gratin! This dish combines fresh broccoli with sautéed mushrooms, all topped with a cheesy béchamel sauce and crunchy breadcrumbs.Start by cooking broccoli and mushrooms, then layer them in a baking dish. Pour over the béchamel sauce and sprinkle with cheese and breadcrumbs. Bake until golden brown and bubbling, creating a comforting side or main dish that’s sure to impress.

Ingredients:
– 2 cups broccoli florets
– 1 cup mushrooms, sliced
– 2 tbsp butter
– 1 cup milk
– 1/4 cup flour
– 1/2 cup cheese (cheddar or Gruyère)
– 1/2 cup breadcrumbs
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a pan, sauté mushrooms in butter until soft.
3. Add broccoli and cook until tender.
4. In a separate pot, make a béchamel sauce by whisking flour and milk until thickened. Add salt and pepper.
5. Combine broccoli and mushrooms, placing them in a baking dish. Pour béchamel sauce over the top followed by cheese and breadcrumbs.
6. Bake for 30 minutes until golden brown.

FAQs:
– Can I prepare this ahead? Yes, assemble it and bake when ready to serve.
– What can I substitute for milk? Use almond or soy milk for a dairy-free version.

11. Lemon Garlic Broccoli Shrimp

This lemon garlic broccoli shrimp dish is a light and flavorful meal that comes together in no time! Perfect for busy weeknights, it’s loaded with protein and vibrant veggies.Sauté shrimp with broccoli in olive oil, garlic, and a squeeze of fresh lemon juice. This combination creates a zesty dish that’s satisfying enough to be enjoyed on its own or served over rice.

Ingredients:
– 1 lb shrimp, peeled and deveined
– 2 cups broccoli florets
– 4 cloves garlic, minced
– 2 tbsp olive oil
– Juice of 1 lemon
– Salt and pepper to taste

Instructions:
1. Heat olive oil in a skillet over medium heat.
2. Add garlic and sauté for 1 minute.
3. Add broccoli and cook until tender, about 4-5 minutes.
4. Stir in shrimp, cooking until they’re pink and opaque.
5. Squeeze lemon juice over the dish before serving.

FAQs:
– Can I use frozen shrimp? Yes, just thaw them before cooking.
– How do I store leftovers? Keep them in an airtight container in the fridge for up to 2 days.

12. Broccoli and Brown Rice Casserole

This broccoli and brown rice casserole is comfort food at its finest! It’s a hearty meal that’s simple to make and packed with nutrients.Combine cooked brown rice with steamed broccoli and a creamy sauce made from cheese and Greek yogurt, topped with breadcrumbs for a crunchy finish. Bake until bubbly for an easy weeknight dinner.

Ingredients:
– 2 cups cooked brown rice
– 2 cups broccoli florets
– 1 cup shredded cheese
– 1 cup Greek yogurt
– 1/2 cup breadcrumbs
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together cooked brown rice, steamed broccoli, cheese, Greek yogurt, salt, and pepper.
3. Transfer the mixture to a greased baking dish and top with breadcrumbs.
4. Bake for 30 minutes, or until the casserole is heated through and the top is golden brown.
5. Serve warm.

FAQs:
– Can I prepare this ahead of time? Yes! Assemble and refrigerate, baking right before serving.
– How do I store leftovers? In an airtight container in the fridge for up to 3 days.

13. Broccoli and Tomato Salad with Balsamic Dressing

Brighten up your table with this fresh broccoli and tomato salad! The vibrant colors and flavors make it a perfect side dish or even a light dinner option.Toss together fresh broccoli florets with juicy tomatoes and drizzle with a homemade balsamic dressing. Adding nuts or seeds for crunch makes it even better, and serving it chilled creates a refreshing meal.

Ingredients:
– 2 cups broccoli florets
– 1 cup cherry tomatoes, halved
– 1/4 cup nuts (almonds or walnuts)
– 3 tbsp olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste

Instructions:
1. In a large bowl, combine broccoli florets and halved cherry tomatoes.
2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the salad, tossing to combine.
4. Sprinkle with nuts before serving.

FAQs:
– Is it good for leftovers? Yes, but the salad is best eaten fresh.
– Can I add other vegetables? Absolutely! Cucumber or bell peppers would work well.

Fun fact: broccoli and tomatoes boost color and fiber. One cup broccoli has about 2.4 g fiber and 85% of your daily vitamin C, and this broccoli and tomato salad with balsamic dressing makes healthy dinner recipes with broccoli quick, flavorful, and shareable.

14. Cheesy Broccoli Stuffed Sweet Potatoes

These cheesy broccoli stuffed sweet potatoes are a delightful and nutritious meal option. They’re filling, easy to make, and simply delicious!Bake sweet potatoes until they are tender. Meanwhile, steam broccoli and mix it with cheese for a creamy filling. Cut the sweet potatoes open and pile in the cheesy broccoli mixture for a comforting dish that’s perfect for weeknight dinners.

Ingredients:
– 4 sweet potatoes
– 2 cups broccoli florets, steamed
– 1 cup shredded cheese
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 400°F (200°C).
2. Bake sweet potatoes for 40 minutes until tender.
3. While they bake, steam broccoli until tender and mix with cheese, salt, and pepper.
4. Once sweet potatoes are ready, slice them open and fill with the cheesy broccoli mixture.
5. Serve warm, optionally garnished with additional cheese on top.

FAQs:
– Can I use other vegetables? Yes, try adding spinach or kale for additional nutrients.
– How do I store leftovers? Keep in an airtight container in the fridge for up to 4 days.

15. Broccoli, Corn, and Bacon Salad

This broccoli, corn, and bacon salad is a delicious and satisfying side that balances crispy, crunchy, and savory flavors! It’s perfect for picnics or potlucks.Mix fresh broccoli florets with sweet corn and crispy bacon bits, tossing everything with a creamy dressing. The contrast of flavors and textures makes this salad a crowd-pleaser.

Ingredients:
– 2 cups broccoli florets
– 1 cup corn (fresh or canned)
– 1/2 cup cooked bacon, chopped
– 1/4 cup mayonnaise
– 1 tbsp apple cider vinegar
– Salt and pepper to taste

Instructions:
1. In a large bowl, combine broccoli florets, corn, and bacon.
2. In a small bowl, mix together mayonnaise, vinegar, salt, and pepper.
3. Pour the dressing over the salad, tossing to coat.
4. Serve immediately or chill for 30 minutes before serving.

FAQs:
– Can I make this salad ahead of time? Yes, it can be made a few hours in advance.
– Is it good for leftovers? Best eaten fresh, but you can keep it in the fridge for a day.

16. Broccoli and Chicken Stir-Fry

This broccoli and chicken stir-fry is a quick and easy dinner option that’s healthy and satisfying! With protein-packed chicken and crunchy broccoli, it makes for a balanced meal.Slice chicken into thin strips and sauté with broccoli, garlic, and a simple stir-fry sauce. Serve it over rice or noodles for a complete dinner that’s ready in no time.

Ingredients:
– 1 lb chicken breast, sliced
– 3 cups broccoli florets
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 2 tbsp sesame oil
– Salt and pepper to taste

Instructions:
1. Heat sesame oil in a skillet over medium-high heat.
2. Add chicken and cook until no longer pink.
3. Stir in garlic and broccoli, cooking for another 5 minutes until broccoli is tender.
4. Add soy sauce, tossing to coat.
5. Serve over rice or noodles.

FAQs:
– Can I use frozen broccoli? Yes, just cook a bit longer to ensure it’s tender.
– How long will leftovers keep? Up to 3 days in the fridge.

17. Broccoli and Bacon Quiche

This broccoli and bacon quiche is perfect for brunch or dinner, combining flaky crust with a savory filling. It’s a delightful way to enjoy broccoli in a comforting dish.Prepare a simple quiche filling with eggs, cream, sautéed broccoli, and crispy bacon. Pour into a pie crust and bake until set for a delicious, hearty meal that everyone will love.

Ingredients:
– 1 prepared pie crust
– 4 eggs
– 1 cup cream
– 2 cups broccoli florets, steamed
– 1 cup cooked bacon, chopped
– Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together eggs and cream, adding salt and pepper.
3. Place steamed broccoli and bacon in the pie crust, pouring the egg mixture over.
4. Bake for 45 minutes or until the quiche is set.
5. Cool slightly before slicing and serving.

FAQs:
– Can I prepare this in advance? Yes, it can be made a day ahead and served cold or heated.
– Is it suitable for freezing? Yes, you can freeze portions for later use.

18. Creamy Broccoli and Cauliflower Soup

This creamy broccoli and cauliflower soup is a comforting dish that’s perfect for chilly days! Blending these two power veggies creates a rich and satisfying soup that warms you up from the inside out.Sauté onions and garlic before adding broccoli and cauliflower to simmer in vegetable broth. Blend until smooth, then stir in cream for richness. It pairs wonderfully with crusty bread for dipping, making it a cozy meal.

Ingredients:
– 2 cups broccoli florets
– 2 cups cauliflower florets
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup cream
– Salt and pepper to taste

Instructions:
1. In a pot, sauté onion and garlic over medium heat.
2. Add broccoli and cauliflower and pour in vegetable broth.
3. Simmer until the vegetables are tender, about 20 minutes.
4. Blend until smooth and return to heat, stirring in cream.
5. Season with salt and pepper and serve hot.

FAQs:
– Can I freeze this soup? Yes, it freezes well; just reheat on the stove.
– Is it suitable for vegans? Use plant-based cream and vegetable broth for vegan-friendly soup.

19. Broccoli Slaw with Apple and Carrots

This broccoli slaw with apple and carrots is a refreshing twist on traditional coleslaw! It combines crunchy broccoli with sweet apples and carrots for a deliciously different salad that’s perfect for summer.Toss shredded broccoli with shredded carrots and diced apples, then drizzle with a light vinaigrette. It’s an excellent side dish for summer barbecues or picnics, offering a delightful crunch.

Ingredients:
– 2 cups broccoli slaw (shredded)
– 1 cup shredded carrots
– 1 apple, diced
– 1/4 cup raisins (optional)
– 3 tbsp olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste

Instructions:
1. In a large bowl, combine broccoli slaw, carrots, and diced apple.
2. In a smaller bowl, whisk together olive oil, vinegar, salt, and pepper.
3. Pour dressing over the salad and toss to combine.
4. Chill for 30 minutes before serving for the flavors to meld.

FAQs:
– Is it good for meal prep? Yes, it holds up well in the fridge for a couple of days.
– Can I change up the dressing? Absolutely! A yogurt-based dressing would be delicious too.

20. Broccoli and Chickpea Curry

This broccoli and chickpea curry is aromatic, hearty, and full of flavor! It’s a perfect vegan option that’s sure to satisfy your taste buds while being packed with nutrients.Sauté onions, garlic, and ginger, then add in spices, broccoli, and chickpeas, simmering in coconut milk for a creamy finish. Serve it with rice or naan for a complete meal that’s both comforting and delicious.

Ingredients:
– 2 cups broccoli florets
– 1 can chickpeas, drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 1 can coconut milk
– 2 tsp curry powder
– Salt and pepper to taste

Instructions:
1. In a pot, heat oil and sauté onion until soft.
2. Add garlic, ginger, and curry powder, cooking for 1 minute.
3. Stir in broccoli and chickpeas, then pour in coconut milk.
4. Simmer for 20 minutes until broccoli is tender.
5. Season with salt and pepper and serve over rice or with naan.

FAQs:
– Can I freeze this curry? Yes, it freezes well; just reheat when ready to eat.
– Is it gluten-free? Yes, all ingredients are gluten-free!

Fun fact: Two cups of broccoli florets turn this curry into a fiber-packed dinner. It’s a vegan, gluten-free winner that proves healthy dinner recipes with broccoli can be deeply flavorful and ready in minutes.

Conclusion

Broccoli is undeniably a versatile ingredient that can be transformed into countless healthy and delicious dishes. From creamy pastas to vibrant stir-fries, these 20 recipes showcase how you can incorporate this superfood into your dinners without sacrificing flavor. So whether you’re looking for something quick and easy or a bit more decadent, you have the inspiration you need to make broccoli the star of your meal.

Get creative in the kitchen and share your favorite broccoli recipes with loved ones. It’s time to enjoy nutritious meals that are also a delight to the taste buds!