18 Delicious Riced Broccoli Recipes Healthy

Oh, the joys of discovering new ways to enjoy healthy meals without sacrificing flavor! If you’re on the hunt for nutritious, easy-to-make dishes that’ll delight your taste buds, you’re in for a treat. Our roundup of 18 delicious riced broccoli recipes is packed with creative, wholesome ideas perfect for any meal. Get ready to transform this versatile veggie into your next kitchen favorite—let’s dive in!

Garlic Parmesan Riced Broccoli

Garlic Parmesan Riced Broccoli

After a long day of testing out various broccoli recipes, I stumbled upon a game-changer that even my picky eater couldn’t resist. Garlic Parmesan Riced Broccoli is not just a side dish; it’s a flavorful journey that transforms the humble broccoli into something extraordinary.

Ingredients

  • 2 cups riced broccoli (fresh or frozen, thawed if frozen)
  • 2 tbsp olive oil (or any neutral oil)
  • 3 cloves garlic, minced (adjust to taste)
  • 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (freshly ground preferred)
  • 1 tbsp butter (optional, for extra richness)

Instructions

  1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
  2. Add minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
  3. Stir in the riced broccoli, spreading it evenly in the skillet. Cook for 5 minutes, stirring occasionally, until the broccoli is tender.
  4. Sprinkle salt and black pepper over the broccoli, mixing well to combine.
  5. Remove the skillet from heat. Stir in the grated Parmesan cheese until evenly distributed and melted.
  6. For an extra touch of richness, mix in the butter until fully incorporated.
  7. Serve immediately while hot, garnished with additional Parmesan if desired.

So, there you have it—a dish that’s effortlessly creamy with a punch of garlic and a nutty Parmesan finish. Try topping it with a fried egg for a hearty breakfast twist or serve it alongside grilled chicken for a balanced dinner.

Spicy Riced Broccoli Stir Fry

Spicy Riced Broccoli Stir Fry

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re packed with flavor and nutrients. This Spicy Riced Broccoli Stir Fry is a testament to that, combining the goodness of broccoli with a kick of heat that wakes up the taste buds. It’s my go-to on busy weeknights when I crave something wholesome yet exciting.

Ingredients

  • 2 cups riced broccoli (fresh or frozen, no need to thaw)
  • 1 tbsp olive oil (or any neutral oil)
  • 2 cloves garlic, minced (fresh is best for maximum flavor)
  • 1 tbsp soy sauce (low sodium preferred, adjust to taste)
  • 1 tsp red pepper flakes (adjust to taste for more or less heat)
  • 1/2 cup diced onions (any color works)
  • 1/2 cup shredded carrots (for a pop of color and sweetness)
  • Salt to taste (start with a pinch and adjust)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat (about 350°F) until shimmering.
  2. Add diced onions and shredded carrots to the skillet. Sauté for 3-4 minutes, until onions are translucent and carrots begin to soften.
  3. Stir in minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
  4. Add riced broccoli to the skillet. Stir well to combine with the other ingredients. Cook for 5-6 minutes, stirring occasionally, until the broccoli is tender but still vibrant green. Tip: If using frozen riced broccoli, you might need an extra minute or two.
  5. Drizzle soy sauce over the mixture and toss to coat evenly. Cook for another minute to let the flavors meld. Tip: Taste and adjust seasoning with salt if needed.
  6. Remove from heat and serve immediately. Best enjoyed hot for the perfect texture and flavor.

Bright and bursting with flavor, this stir fry offers a delightful crunch from the broccoli and a gentle heat that lingers. Try topping it with a fried egg for a protein-packed meal or serve it alongside grilled chicken for a more substantial dinner.

Cheesy Riced Broccoli Casserole

Cheesy Riced Broccoli Casserole

Very few dishes can claim to be both comforting and somewhat healthy, but this Cheesy Riced Broccoli Casserole is here to prove it’s possible. I stumbled upon this recipe during a hectic week when I needed something quick yet satisfying, and it’s been a staple in my kitchen ever since.

Ingredients

  • 2 cups riced broccoli (fresh or frozen, thawed if frozen)
  • 1 cup shredded cheddar cheese (sharp for more flavor)
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1/4 cup grated Parmesan cheese (the real deal makes a difference)
  • 1 tbsp olive oil (or any neutral oil)
  • 1 tsp garlic powder (adjust to taste)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (freshly ground preferred)

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
  2. In a large bowl, combine the riced broccoli, cheddar cheese, heavy cream, Parmesan cheese, garlic powder, salt, and black pepper. Mix well to ensure everything is evenly distributed.
  3. Transfer the mixture to the prepared baking dish, spreading it out evenly. Tip: Pressing down slightly can help the casserole hold together better after baking.
  4. Bake for 25-30 minutes, or until the top is golden and the edges are bubbly. Tip: For an extra crispy top, broil for the last 2-3 minutes, but watch closely to prevent burning.
  5. Let the casserole sit for 5 minutes before serving. This resting time allows it to set, making it easier to slice. Tip: A sprinkle of fresh herbs like parsley or chives adds a nice color and freshness.

Here’s the deal: this casserole is wonderfully creamy with a slight crunch from the broccoli, and the cheese pulls are just irresistible. Serve it as a side or bulk it up with some grilled chicken for a hearty main dish.

Riced Broccoli and Mushroom Saute

Riced Broccoli and Mushroom Saute

Venturing into the world of healthy eating doesn’t mean sacrificing flavor, and this Riced Broccoli and Mushroom Saute is proof. I stumbled upon this dish during a hectic week when I needed something quick yet nutritious, and it’s been a staple ever since. The combination of earthy mushrooms and fresh broccoli, all tossed together in a savory saute, is a game-changer for busy weeknights.

Ingredients

  • 2 cups riced broccoli (fresh or frozen, thawed if frozen)
  • 1 cup sliced mushrooms (cremini or button for best flavor)
  • 2 tbsp olive oil (or any neutral oil)
  • 1 tbsp minced garlic (adjust to taste)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (freshly ground preferred)
  • 1 tbsp soy sauce (low sodium for a healthier option)

Instructions

  1. Heat olive oil in a large skillet over medium heat (about 350°F) until shimmering.
  2. Add minced garlic to the skillet, sauteing for 30 seconds until fragrant but not browned.
  3. Introduce sliced mushrooms to the skillet, cooking for 5 minutes until they start to soften and release their moisture.
  4. Stir in the riced broccoli, mixing well with the mushrooms and garlic. Cook for another 3-4 minutes until the broccoli is tender but still vibrant green.
  5. Season with salt, black pepper, and soy sauce, tossing everything together to ensure even distribution of flavors. Cook for an additional minute to meld the flavors.
  6. Remove from heat and serve immediately for the best texture and taste.

Light and fluffy yet packed with umami, this saute is a versatile side or a satisfying main when topped with a fried egg. The crisp-tender broccoli pairs beautifully with the meaty mushrooms, creating a dish that’s as pleasing to the palate as it is to the eye. Try it over quinoa for an extra protein boost!

Lemon Herb Riced Broccoli

Lemon Herb Riced Broccoli

Never underestimate the power of a simple side dish to steal the show at dinner. That’s exactly what happened the first time I made Lemon Herb Riced Broccoli—a vibrant, flavorful twist on traditional rice that’s become a staple in my kitchen. It’s the perfect way to sneak in some greens while keeping things light and zesty.

Ingredients

  • 2 cups riced broccoli (fresh or frozen, thawed if frozen)
  • 2 tbsp olive oil (or any neutral oil)
  • 1 tbsp lemon zest (from about 1 large lemon)
  • 2 tbsp fresh lemon juice (adjust to taste)
  • 1/4 cup chopped fresh herbs (parsley, dill, or a mix)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (freshly ground preferred)

Instructions

  1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
  2. Add the riced broccoli to the skillet, spreading it out in an even layer. Let it cook undisturbed for 2 minutes to get a slight char.
  3. Stir the broccoli and continue to cook for another 3-4 minutes, until it’s tender but still has a bit of crunch.
  4. Remove the skillet from heat and immediately stir in the lemon zest, lemon juice, chopped herbs, salt, and pepper. The residual heat will help meld the flavors together.
  5. Taste and adjust seasoning if necessary, adding more lemon juice or salt to brighten the flavors.

Vibrant and fresh, this Lemon Herb Riced Broccoli is a testament to how a few simple ingredients can create something truly special. The texture is wonderfully light yet satisfying, with a bright lemon kick that pairs beautifully with grilled fish or chicken. Try serving it atop a bowl of quinoa for an extra nutrient boost, or as a base for a veggie-packed grain bowl.

Riced Broccoli with Toasted Almonds

Riced Broccoli with Toasted Almonds

Last week, I stumbled upon a bag of riced broccoli in my freezer and decided it was time to get creative. This Riced Broccoli with Toasted Almonds dish is my new go-to for a quick, nutritious side that’s packed with flavor and crunch.

Ingredients

  • 2 cups riced broccoli (fresh or frozen, thawed if frozen)
  • 1/4 cup sliced almonds (toast them for extra flavor)
  • 2 tbsp olive oil (or any neutral oil)
  • 1/2 tsp garlic powder (adjust to taste)
  • Salt to taste (start with 1/4 tsp)

Instructions

  1. Heat a large skillet over medium heat and add the olive oil.
  2. Once the oil is shimmering, add the riced broccoli. Stir occasionally for about 5 minutes, until it’s bright green and slightly softened. Tip: Don’t overcrowd the pan to ensure even cooking.
  3. Push the broccoli to one side of the skillet and add the sliced almonds to the other side. Toast them for 2-3 minutes, stirring frequently, until golden and fragrant. Tip: Watch closely to prevent burning.
  4. Mix the almonds with the broccoli, sprinkle with garlic powder and salt. Stir well to combine and cook for another minute. Tip: Taste and adjust seasoning before serving.

Now this dish offers a delightful contrast between the tender broccoli and the crunchy almonds. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a light lunch on its own.

Riced Broccoli and Chicken Skillet

Riced Broccoli and Chicken Skillet

Last week, I found myself staring into the fridge, pondering what to whip up for dinner that was both nutritious and wouldn’t keep me in the kitchen for hours. That’s when this Riced Broccoli and Chicken Skillet came to life—a dish that’s as easy to make as it is delicious.

Ingredients

  • 1 tbsp olive oil (or any neutral oil)
  • 1 lb chicken breast, diced into 1-inch pieces
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 2 cups riced broccoli (fresh or frozen)
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 tsp paprika
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
  2. Add diced chicken to the skillet, seasoning with salt and black pepper. Cook until the chicken is no longer pink, about 5-7 minutes, stirring occasionally.
  3. Add riced broccoli, diced onions, and minced garlic to the skillet. Cook for 3-4 minutes, until the vegetables start to soften.
  4. Pour in chicken broth and sprinkle paprika over the mixture. Stir well to combine.
  5. Reduce heat to medium-low, cover, and simmer for 5 minutes, allowing the flavors to meld.
  6. Sprinkle grated Parmesan cheese over the top, cover again, and let it melt for 1-2 minutes.

Vibrant and packed with flavor, this skillet dish offers a delightful contrast between the tender chicken and the slightly crisp riced broccoli. Serve it straight from the skillet for a rustic presentation, or plate it over a bed of quinoa for an extra protein boost.

Creamy Riced Broccoli Soup

Creamy Riced Broccoli Soup

Believe it or not, the inspiration for this creamy riced broccoli soup came from a chilly evening when all I had was a bag of frozen broccoli and a craving for something comforting. It’s now a staple in my kitchen, especially when I need a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

  • 1 tbsp olive oil (or any neutral oil)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups riced broccoli (fresh or frozen)
  • 2 cups vegetable broth (adjust for desired thickness)
  • 1 cup heavy cream (for a lighter version, use half-and-half)
  • Salt and pepper to taste
  • 1/2 tsp nutmeg (optional, for a warm spice note)

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
  3. Stir in minced garlic and cook for another 30 seconds until fragrant.
  4. Add riced broccoli to the pot, stirring to combine with the onions and garlic. Cook for 5 minutes to soften.
  5. Pour in vegetable broth, bringing the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
  6. Reduce heat to low and stir in heavy cream. Season with salt, pepper, and nutmeg if using. Simmer for another 5 minutes.
  7. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.
  8. Taste and adjust seasoning as needed before serving.

The soup boasts a velvety texture with a rich, comforting flavor that’s perfectly balanced by the freshness of broccoli. Serve it with a sprinkle of grated cheese or a dollop of sour cream for an extra layer of indulgence.

Riced Broccoli and Cheese Stuffed Peppers

Riced Broccoli and Cheese Stuffed Peppers

Deliciously simple yet packed with flavor, these Riced Broccoli and Cheese Stuffed Peppers have become a weeknight staple in my kitchen. I stumbled upon this recipe during a hectic week when I was craving something comforting but didn’t want to spend hours cooking, and it’s been a hit ever since.

Ingredients

  • 4 large bell peppers (any color, but I love the pop of red and yellow)
  • 2 cups riced broccoli (fresh or frozen, thawed if frozen)
  • 1 cup shredded cheddar cheese (sharp for more flavor)
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1 tbsp olive oil (or any neutral oil)
  • 1/2 tsp garlic powder (adjust to taste)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold your peppers.
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the prepared baking dish.
  3. In a skillet over medium heat, warm the olive oil. Add the riced broccoli and sauté for about 5 minutes, until it’s slightly softened.
  4. Stir in the heavy cream, garlic powder, salt, and pepper. Cook for another 2 minutes, allowing the flavors to meld.
  5. Remove the skillet from heat and fold in 3/4 cup of the shredded cheddar cheese until it’s melted and the mixture is cohesive.
  6. Spoon the broccoli and cheese mixture into the prepared bell peppers, dividing it evenly among them.
  7. Sprinkle the remaining 1/4 cup of cheddar cheese on top of each stuffed pepper.
  8. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.
  9. Let the stuffed peppers cool for 5 minutes before serving to allow the filling to set slightly.

The combination of tender bell peppers with the creamy, cheesy broccoli filling is utterly satisfying. For an extra crunch, I sometimes top them with a sprinkle of toasted breadcrumbs before baking.

Riced Broccoli Fried Rice

Riced Broccoli Fried Rice

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re as versatile as this Riced Broccoli Fried Rice. It’s a dish that came about on one of those hectic weeknights when the fridge was nearly empty, but the craving for something hearty and healthy was undeniable.

Ingredients

  • 2 cups riced broccoli (fresh or frozen, no need to thaw if frozen)
  • 1 tbsp sesame oil (or any neutral oil)
  • 2 cloves garlic, minced (adjust to taste)
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 2 eggs, lightly beaten
  • 2 tbsp soy sauce (low sodium preferred)
  • 1 tbsp oyster sauce (optional for depth of flavor)
  • 1/2 tsp ginger powder (or 1 tsp fresh grated ginger)
  • 1 tbsp green onions, chopped (for garnish)

Instructions

  1. Heat sesame oil in a large skillet or wok over medium-high heat (350°F) until shimmering.
  2. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
  3. Stir in diced carrots and frozen peas, cooking for 2-3 minutes until vegetables start to soften.
  4. Push vegetables to one side of the skillet, pour beaten eggs into the other side, and scramble until fully cooked.
  5. Mix scrambled eggs with the vegetables, then add riced broccoli, stirring to combine.
  6. Pour soy sauce and oyster sauce over the mixture, stirring well to ensure even coating.
  7. Sprinkle ginger powder over the fried rice, stirring for another 2 minutes until everything is heated through.
  8. Garnish with chopped green onions before serving.

Perfectly balanced between crunchy and tender, this Riced Broccoli Fried Rice is a testament to how a few simple ingredients can transform into something unexpectedly delightful. Try topping it with a fried egg for an extra layer of richness, or serve it alongside grilled chicken for a more substantial meal.

Riced Broccoli and Quinoa Salad

Riced Broccoli and Quinoa Salad

Vibrant and packed with nutrients, this Riced Broccoli and Quinoa Salad has become my go-to lunch for busy weekdays. It’s a dish that’s as satisfying to make as it is to eat, with a delightful mix of textures and flavors that keep me coming back for more.

Ingredients

  • 1 cup quinoa, rinsed (for fluffier grains)
  • 2 cups water (or vegetable broth for extra flavor)
  • 2 cups riced broccoli (fresh or frozen, no need to thaw)
  • 1/4 cup olive oil (or any neutral oil)
  • 2 tbsp lemon juice (freshly squeezed for the best taste)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (freshly ground preferred)
  • 1/4 cup chopped almonds (for a crunchy texture)
  • 1/4 cup dried cranberries (or any dried fruit you like)

Instructions

  1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
  2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender.
  3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the riced broccoli and sauté for 5 minutes, or until just tender.
  4. In a large bowl, whisk together the lemon juice, salt, and black pepper. Add the cooked quinoa and broccoli, tossing to combine.
  5. Stir in the chopped almonds and dried cranberries, mixing well to distribute evenly throughout the salad.
  6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

This salad is a delightful mix of crunchy, chewy, and tender textures, with a balance of savory and sweet flavors. Try serving it over a bed of greens for an extra nutrient boost, or pack it for a picnic—it travels well and tastes even better the next day.

Riced Broccoli with Bacon and Eggs

Riced Broccoli with Bacon and Eggs

Kicking off the day with a hearty breakfast that’s both nutritious and delicious is my kind of morning ritual. Today, I’m sharing a dish that’s become a staple in my kitchen: riced broccoli with bacon and eggs. It’s a simple yet satisfying meal that packs a punch of flavor and texture, perfect for those busy mornings when you need something quick but don’t want to compromise on taste.

Ingredients

  • 2 cups riced broccoli (fresh or frozen, thawed if frozen)
  • 4 slices bacon, chopped (thick-cut adds more flavor)
  • 4 large eggs
  • 1 tbsp olive oil (or any neutral oil)
  • Salt and pepper to taste (adjust to your liking)
  • 1/4 tsp garlic powder (optional for extra flavor)

Instructions

  1. Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes, stirring occasionally. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
  2. In the same skillet, add olive oil to the bacon fat and increase heat to medium-high. Add the riced broccoli, stirring to coat in the fats. Cook for 3-4 minutes until the broccoli is tender but still vibrant green.
  3. Push the broccoli to one side of the skillet. Crack the eggs into the other side. Cover the skillet and cook for 2-3 minutes for runny yolks, or longer if you prefer them set.
  4. Season the broccoli and eggs with salt, pepper, and garlic powder if using. Sprinkle the cooked bacon over the top.
  5. Serve immediately, ensuring each plate gets a portion of broccoli, egg, and bacon. For an extra touch, garnish with grated Parmesan or a drizzle of hot sauce.

Nothing beats the combination of crispy bacon, fluffy eggs, and tender riced broccoli in one bite. The textures play off each other beautifully, making every forkful a delight. Try serving it with a side of avocado or whole-grain toast for a complete meal that’ll keep you fueled all morning.

Riced Broccoli and Sweet Potato Hash

Riced Broccoli and Sweet Potato Hash

This morning, as I was rummaging through my fridge for something quick yet nutritious, I stumbled upon some leftover riced broccoli and sweet potatoes. It hit me—why not turn these into a hearty hash? Trust me, this dish is a game-changer for busy mornings or even as a cozy dinner side.

Ingredients

  • 2 cups riced broccoli (fresh or frozen, thawed if frozen)
  • 1 large sweet potato, diced into 1/2-inch cubes (about 2 cups)
  • 2 tbsp olive oil (or any neutral oil)
  • 1/2 tsp garlic powder (adjust to taste)
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 2 eggs (optional, for serving)

Instructions

  1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
  2. Add diced sweet potato to the skillet. Cook, stirring occasionally, until the edges start to brown, about 5 minutes.
  3. Sprinkle garlic powder and smoked paprika over the sweet potatoes. Stir to coat evenly.
  4. Add riced broccoli to the skillet. Mix well with the sweet potatoes.
  5. Continue cooking, stirring every few minutes, until the broccoli is tender and the sweet potatoes are fully cooked, about 10 minutes. Tip: Covering the skillet for the last 5 minutes can help steam the vegetables, ensuring they’re tender.
  6. Season with salt and pepper to taste. Tip: Taste as you go to adjust seasoning perfectly.
  7. For an optional serving suggestion, fry or poach eggs to place on top of the hash. Tip: The runny yolk adds a rich, creamy texture that complements the hash beautifully.

Now, this riced broccoli and sweet potato hash isn’t just a feast for the eyes with its vibrant colors, but the smoky paprika and garlic powder bring a depth of flavor that’s utterly satisfying. Next time, try serving it with a dollop of avocado or a sprinkle of feta cheese for an extra twist.

Riced Broccoli with Garlic Butter Shrimp

Riced Broccoli with Garlic Butter Shrimp

Unbelievable how a simple swap can turn a classic dish into something so light yet satisfying. I stumbled upon riced broccoli during one of my fridge clean-out days, and now it’s my go-to for a quick, nutritious meal. Paired with garlic butter shrimp, it’s a match made in heaven that’s both easy to whip up and incredibly flavorful.

Ingredients

  • 1 lb shrimp, peeled and deveined (for quicker cooking)
  • 2 cups riced broccoli (fresh or frozen, thawed if frozen)
  • 3 tbsp unsalted butter (or olive oil for a lighter version)
  • 3 garlic cloves, minced (more if you love garlic)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (freshly ground preferred)
  • 1 tbsp lemon juice (for a bright finish)
  • 2 tbsp parsley, chopped (for garnish, optional)

Instructions

  1. In a large skillet, melt 2 tbsp butter over medium heat until bubbly, about 1 minute.
  2. Add the minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
  3. Increase the heat to medium-high, add the shrimp in a single layer, and cook for 2 minutes per side until pink and opaque.
  4. Remove the shrimp from the skillet and set aside on a plate, covered to keep warm.
  5. In the same skillet, add the remaining 1 tbsp butter and the riced broccoli, stirring to combine with the garlic butter.
  6. Cook the broccoli for 3-4 minutes, stirring occasionally, until tender but still vibrant green.
  7. Return the shrimp to the skillet, add lemon juice, salt, and pepper, tossing everything together for 1 minute to heat through.
  8. Garnish with chopped parsley before serving for a fresh, colorful touch.

Light and fluffy riced broccoli soaks up the garlic butter beautifully, while the shrimp adds a succulent bite. Serve it in bowls with a sprinkle of red pepper flakes for those who like a little heat, or alongside a crisp white wine for an effortless dinner that feels special.

Riced Broccoli and Avocado Salad

Riced Broccoli and Avocado Salad

After a long day of testing out new recipes, I stumbled upon this refreshing combination that’s become a staple in my kitchen. Riced broccoli and avocado salad is not just a dish; it’s a vibrant, crunchy, and creamy experience that’s perfect for those hot summer days when you crave something light yet satisfying.

Ingredients

  • 2 cups riced broccoli (fresh or frozen, thawed)
  • 1 ripe avocado, diced (choose one that’s slightly soft to the touch)
  • 1/4 cup red onion, finely chopped (soak in cold water for 10 minutes to mellow the flavor)
  • 2 tbsp olive oil (or any neutral oil)
  • 1 tbsp lemon juice (freshly squeezed for the best flavor)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (freshly ground preferred)

Instructions

  1. In a large mixing 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. For a milder onion flavor, ensure it’s been soaked and drained well.
  3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
  4. Pour the dressing over the broccoli and avocado mixture. Use a spatula to fold the dressing in, coating everything evenly.
  5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Dive into this salad for a delightful contrast of textures—the crispness of the broccoli against the creaminess of the avocado is simply irresistible. Serve it as a standalone lunch or alongside grilled chicken for a more filling meal. Either way, it’s a dish that promises freshness in every bite.

Riced Broccoli with Sun-Dried Tomatoes and Feta

Riced Broccoli with Sun-Dried Tomatoes and Feta

Just the other day, I found myself staring at a head of broccoli, wondering how to turn it into something that feels both comforting and a bit fancy. That’s when I decided to rice it and toss it with sun-dried tomatoes and feta for a dish that’s as vibrant in flavor as it is in color.

Ingredients

  • 1 large head of broccoli, riced (about 4 cups)
  • 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp olive oil (or any neutral oil)
  • 1/4 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (adjust to taste)

Instructions

  1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
  2. Add the riced broccoli to the skillet. Cook, stirring occasionally, for 5 minutes or until the broccoli is tender but still bright green.
  3. Stir in the sun-dried tomatoes and cook for another 2 minutes to warm them through.
  4. Remove the skillet from heat. Sprinkle the feta cheese, salt, and pepper over the broccoli mixture. Gently toss to combine.
  5. Let the dish sit for 2 minutes before serving to allow the flavors to meld.

Great for a quick weeknight dinner, this dish offers a delightful crunch from the broccoli, a sweet tang from the sun-dried tomatoes, and a creamy saltiness from the feta. Try serving it alongside grilled chicken or as a hearty filling for wraps.

Riced Broccoli and Sausage Skillet

Riced Broccoli and Sausage Skillet

Now, let me tell you about this Riced Broccoli and Sausage Skillet that’s become a weeknight hero in my kitchen. It’s the kind of dish that’s perfect for those evenings when you’re craving something hearty but don’t want to spend hours cooking.

Ingredients

  • 1 tbsp olive oil (or any neutral oil)
  • 1 lb Italian sausage, casings removed (spicy or mild, adjust to taste)
  • 3 cups riced broccoli (fresh or frozen, no need to thaw)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/2 cup shredded Parmesan cheese (plus more for serving)

Instructions

  1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
  2. Add Italian sausage to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes.
  3. Stir in diced onion and minced garlic, cooking until fragrant, about 2 minutes. Tip: Don’t let the garlic burn or it’ll turn bitter.
  4. Add riced broccoli to the skillet, stirring to combine with the sausage mixture. Cook for 5 minutes, stirring occasionally, until the broccoli is tender.
  5. Season with salt and black pepper, adjusting to your liking. Tip: Taste as you go to ensure the seasoning is just right.
  6. Sprinkle shredded Parmesan cheese over the top, then cover the skillet for 1-2 minutes to let the cheese melt. Tip: For a crispier top, broil for 1-2 minutes instead of covering.

What you’ll love about this dish is the perfect balance of textures—the tender broccoli rice against the juicy sausage, all brought together with that melty Parmesan. Try serving it straight from the skillet for a rustic touch, or top with a fried egg for an extra protein boost.

Riced Broccoli with Tahini Dressing

Riced Broccoli with Tahini Dressing

This morning, as I was rummaging through my fridge for something quick yet nutritious, I stumbled upon a head of broccoli that was begging to be transformed. That’s when I decided to whip up this Riced Broccoli with Tahini Dressing, a dish that’s as easy to make as it is delicious. It’s perfect for those days when you want something light but packed with flavor.

Ingredients

  • 1 large head of broccoli, riced (about 4 cups) – you can use a food processor or grate it by hand
  • 2 tbsp tahini – stir well before using as it tends to separate
  • 1 tbsp lemon juice – freshly squeezed for the best flavor
  • 1 tbsp olive oil – or any neutral oil
  • 1 clove garlic, minced – adjust to taste
  • Salt to taste – start with a pinch and adjust as needed
  • 2 tbsp water – to thin the dressing if necessary

Instructions

  1. Start by ricing the broccoli. Cut the broccoli into florets and pulse in a food processor until it resembles rice grains. Be careful not to over-process.
  2. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and salt until smooth. If the dressing is too thick, gradually add water until you reach your desired consistency.
  3. Heat a large skillet over medium heat. Add the riced broccoli and sauté for about 5 minutes, or until it’s just tender but still has a bit of crunch. This keeps the texture interesting.
  4. Remove the skillet from heat and let the broccoli cool slightly. Then, drizzle the tahini dressing over the top and toss to combine evenly.
  5. Serve immediately for the best texture and flavor. The warmth of the broccoli will make the dressing even more aromatic.

Bright and nutty, this dish is a fantastic way to enjoy broccoli in a new light. I love serving it alongside grilled chicken or as a base for a grain bowl. The tahini dressing adds a creamy richness that’s hard to resist.

Conclusion

Zesty and nutritious, these 18 riced broccoli recipes are a game-changer for healthy eating! Whether you’re meal prepping or spicing up dinner, there’s something for everyone. We’d love to hear which dishes stole your heart—drop a comment below. Loved the roundup? Share the veggie love on Pinterest and inspire fellow home cooks to whip up these delights. Happy cooking!

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