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+ servings

Double-Broccoli Power Bowl with Chickpeas & Fennel

Nicki Sizemore
This power bowl recipe puts a delicious twist on broccoli.
5 from 6 votes
Prep Time 15 mins
Cook Time 20 mins
Course Entrée
Cuisine American
Servings 4 servings


  • Food processor


  • 1 large bunch broccoli, cut into small florets and stems 5-6 cups chopped
  • 1 large garlic clove peeled
  • cup toasted almonds
  • ½ cup grated Parmesan cheese plus shaved Parmesan for serving
  • 2 tbsp lemon juice plus more as needed
  • Pinch of ground Aleppo pepper or red pepper flakes
  • Salt and freshly ground black pepper
  • 7 tbsp extra-virgin olive oil
  • 1 cup chickpeas rinsed and drained
  • 1 medium fennel bulb shaved or very thinly sliced
  • 1 batch cooked grains
  • 1 avocado pitted, peeled, and thinly sliced


  • Add about 1 inch of water to a medium pot and insert a steamer basket. Bring the water to a simmer. Add the broccoli and cover. Cook until bright green and tender-crisp, 3 to 5 minutes. Drain and then rinse under cold water to stop the cooking.
  • Drop the garlic clove into a food processor with the blade running. Add 1⁄3 cup of the almonds and process until coarsely chopped. Add 3 cups of the steamed broccoli, along with the grated Parmesan cheese, 1 tablespoon of the lemon juice, and pinch of Aleppo pepper. Season with salt and black pepper. Process to a paste, scraping the sides as needed.
  • With the machine running, slowly drizzle in 6 tablespoons of the oil and process until combined. Taste and season with additional salt, black pepper, or lemon juice, if needed.
  • Combine the chickpeas and fennel in a medium bowl and toss with the remaining 1 tablespoon lemon juice and 1 tablespoon oil. Season with salt and black pepper to taste.
  • Coarsely chop the remaining 1⁄3 cup almonds.
  • Spoon the grains into bowls. Add 1 or 2 spoonfuls of the broccoli pesto to each bowl and toss to lightly coat the grains. Arrange the remaining steamed broccoli and the chickpea and fennel salad over the top. Add another spoonful of pesto. Top with the sliced avocado, chopped almonds, and shaved Parmesan.


Excerpted from Build-a-Bowl by (c) Nicki Sizemore. Photography by (c) Katrin Bjork. Used with permission from Storey Publishing.
Keyword Salad, Power bowl
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