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Broccoli Tabbouleh Bowl with Lentils

5
/5
30 mins
6 Comments
Jump to Recipe
By: Rachel GurkPosted: 04/16/2018Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

This broccoli tabbouleh with lentils is the perfect lunch! You can make it ahead, it's super filling, and so good for you. It's a fun gluten-free and it has all the flavor of tabbouleh that you know and love. It will become an instant favorite!

This broccoli tabbouleh with lentils is the perfect lunch! You can make it ahead, it’s super filling, and so good for you. It’s fun, gluten-free, and it has all the flavor of tabbouleh that you know and love. It will become an instant favorite!

image of broccoli tabbouleh in a bowl

I’m so excited to be telling you about my friend Lindsay’s cookbook! I mentioned it in my last What’s Poppin’, but I had a chance to make a recipe from the book and it was D-E-L-I-C-I-O-U-S. SO good. I got to enjoy it for lunch immediately after photographing it (best job ever!) and I had it again for dinner because I loved it so much!

Let’s back it up a little, though, and discuss this book. Lindsay is the beautiful and talented owner, recipe developer, and photographer of the blog Cotter Crunch. Her book is titled Nourishing Superfood Bowls, and it includes 75 recipes that are all gluten-free, healthy, and nourishing.

Nourishing Superfood Bowls by Lindsay Cotter Cover Image

Recipes I have bookmarked in her book:

  • Curried Lentil Bowls
  • Mediterranean Layered Lentil Salad Bowls (apparently I have a thing for lentils)
  • Avocado Pesto Mexican Pasta Bowls
  • Loaded Sweet Potato Nacho Salad Bowls
  • Baja Fish Taco Bowls
  • Mojo Salmon Bowls
  • Chopped Superfood Power Salad Bowl
  • Rum Raisin Yogurt Oatmeal Crisp Bowls

This broccoli tabbouleh with lentils is the perfect lunch! You can make it ahead, it's super filling, and so good for you. It's a fun, gluten-free, and it has all the flavor of tabbouleh that you know and love. It will become an instant favorite!

Don’t they all sound amazing?

One note about this book: If you have food allergies like my family (nuts, sesame), there will a fair amount of recipes that you won’t be able to make exactly as written. However, there are very few recipes where the nuts or sesame are a key component of the recipe. It’s something I wanted to mention, but I know all you food allergy moms and dads know how to figure that stuff out and substitute with different ingredients as necessary.

However, if you’re allergic to or avoiding gluten or dairy, this book is PERFECT for you. It will be your new bestie.

This broccoli tabbouleh with lentils is the perfect lunch! You can make it ahead, it's super filling, and so good for you. It's a fun, gluten-free, and it has all the flavor of tabbouleh that you know and love. It will become an instant favorite!

About this broccoli tabbouleh:

I absolutely love tabbouleh, but I’m super picky about it. I don’t want too much onion, and the lemon has to taste super fresh. If I had a choice, I’d choose flat leaf Italian parsley over curly parsley. I often find myself reaching for the flavors of tabbouleh (parsley, lemon, tomatoes!) when I’m making other recipes, like in this lentil salad and this barley salad. Even this hummus without tahini is loaded up with fresh parsley.

I’ll admit, I was both excited and a teensy tiny bit skeptical about this broccoli tabbouleh. Broccoli and lentils in my precious tabbouleh? Hmmm….

Well, as I teach my kids, it’s important to try new things because after the first bite, I immediately placed this recipe in my regular meal prep rotation. I’ll be making it again, and I’ll be making it soon. It’s so yummy and Ben loves it too.

Lindsay recommends topping this broccoli tabbouleh bowl with kefir yogurt and feta. I topped it with some plain Greek yogurt and feta the first time I ate it and the second time, I had it with no toppings. It was delicious both ways but I love the creamy tanginess the yogurt adds.

This broccoli tabbouleh with lentils is the perfect lunch! You can make it ahead, it's super filling, and so good for you. It's a fun, gluten-free, and it has all the flavor of tabbouleh that you know and love. It will become an instant favorite!

 

Tip:

To make vegan or dairy-free: Omit the yogurt and feta toppings or choose non-dairy alternatives.

PS: Love lentils? These one pot green lentils with kale and sweet potatoes is a popular recipe! Everyone also loves this lentil soup recipe with pasta. Lentils and pasta — the textures of the two complement each other so well!

This broccoli tabbouleh with lentils is the perfect lunch! You can make it ahead, it's super filling, and so good for you. It's a fun, gluten-free, and it has all the flavor of tabbouleh that you know and love. It will become an instant favorite!

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

This broccoli tabbouleh with lentils is the perfect lunch! You can make it ahead, it's super filling, and so good for you. It's a fun gluten-free and it has all the flavor of tabbouleh that you know and love. It will become an instant favorite!
Recipe

Get the Recipe: Broccoli Tabbouleh with Lentils

5 from 3 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
2 servings
Print Rate Recipe
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This broccoli tabbouleh with lentils is the perfect lunch! You can make it ahead, it's super filling, and so good for you. It's a fun, gluten-free, and it has all the flavor of tabbouleh that you know and love. It will become an instant favorite!

Ingredients

  • 1 cup uncooked green or red lentils
  • 2 cups reduced sodium chicken or vegetable broth
  • 2 cups broccoli florets or broccoli rabe, divided
  • 1/2 to 2/3 cup chopped fresh parsley
  • 4 mint leaves, plus extra for garnish
  • 1 cup grape tomatoes
  • 1/4 teaspoon fine sea salt or kosher salt, divided
  • 1/4 cup chopped green onions
  • 1/2 lemon, plus extra for garnish
  • 3 tablespoons extra virgin olive oil
  • pepper to taste
  • feta crumbles, optional, for topping
  • 2-3 tablespoons kefir yogurt cheese or Greek yogurt for topping

Instructions

  • Cook the lentils according to the package directions, replacing the water with broth. Once cooked, fluff with a fork, place in a bowl and set aside.
  • In a food processor, add 1 cup of broccoli florets and pulse until a rice is formed. Remove, place in a bowl and repeat for the second cup of broccoli florets. Set aside.
  • Remove the stems of the parsley and mint, and place in the food processor. Add the tomatoes and pulse to chop together. Add 1/8 teaspoon of salt when you process the herbs and tomatoes.
  • In the bowl with the broccoli rice, add the tomatoes and herbs, and mix in the green onion. Press out extra water from the herb and vegetable mixture after it's chopped and mixed.
  • Add the broccoli rice mixture to the lentil bowl, and add a squeeze of lemon juice, olive oil, and remaining salt and pepper. Mix well, taste and adjust seasoning and olive oil as needed.
  • Serve in 2 bowls and garnish with sliced lemon and mint leaves. Top the bowl with feta crumbles and kefir yogurt cheese, if desired.

Notes

  • Omit the feta and yogurt/cheese for the vegan version
  • Nutrition information does not include feta or yogurt/kefir yogurt cheese

Nutrition Information

Serving: 1/2 of recipe, Calories: 486kcal, Carbohydrates: 44g, Protein: 33g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 18g, Cholesterol: 36mg, Sodium: 726mg, Fiber: 18g, Sugar: 10g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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Verdict: I am making this broccoli tabbouleh again ASAP. I love how filling and flavorful it is.
Husband’s take: Honestly, Ben doesn’t really like it when I mess with classic recipes, so I anticipated him not liking this, but he loved it! Good job, Lindsay. ;)
Changes I would make: None are necessary, but I will say we got more like 3-4 servings out of this (a few lunches and a couple side servings). If you were making it your full dinner, it may only serve two as the recipe suggests.
Difficulty: Really easy!  You could prep the lentils (or use canned!) a day in advance and keep them in the fridge if you wanted to speed things along a little.
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  1. Lindsay Cotter says

    April 17, 2018 at 12:04 am

    I love all the tips you added! thank you for that. And I am so so glad your husband approved. Haha I am honored! It means so much to me that you made this and shared with your readers. Thank you so much friend! Truly. <3

    Reply
    • Rachel Gurk says

      April 17, 2018 at 6:10 am

      Thank you for the great recipe! I’m looking forward to trying more! xo

      Reply
  2. Denise says

    April 16, 2018 at 2:52 pm

    looks like a fun meal to eat

    Reply
    • Rachel Gurk says

      April 17, 2018 at 5:58 am

      It really is! I’m making another batch of it today!

      Reply
  3. 2pots2cook says

    April 16, 2018 at 7:08 am

    Beautiful idea for my office lunch; could prepare the evening before ! Thank you !

    Reply
    • Rachel Gurk says

      April 16, 2018 at 8:00 am

      Yes! It’s so perfect for meal prepping, it tastes even better the second day!

      Reply

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