one green planet
one green planet

Easy meals, like this recipe for roasted tomato and broccoli over grains, quickly become a household staple. You can use any vegetables you want, but broccoli and red onions are a wonderful pair. The caramelized broccoli take on nutty notes, and the onions get tender and sweeter. Toss them in a lush, tomato-y seasoning and top it off with the beans and some more slow-roasted tomatoes to finish roasting. This is a simple, comforting weeknight meal, for those days when you just don't have time.

Roasted Tomato With Broccoli and Red Onion Over Quinoa [Vegan]

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  • 1 large bunch of broccoli, cut into bite-size florets with short stems
  • 1 large red onion, thickly sliced
  • 1/2 teaspoon sea salt or to taste
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon (slow-roasted) tomato paste (regular tomato paste works too!)
  • 4 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 2 cups cooked beans (I used a mix of black beans and black-eyed peas)
  • 1/2 cup slow roasted tomatoes or sun-dried tomatoes
  • 1/4 cup chopped fresh basil (plus more for garnish)
  • Freshly ground black pepper to taste


  1. Preheat oven to 425°F and line a large rimmed baking sheet with foil and oil lightly.
  2. Combine broccoli, onion, and sea salt in a bowl and mix.
  3. In a smaller bowl, whisk together olive oil, lemon juice, tomato paste, garlic, pepper flakes, and dried oregano.
  4. Pour mixture over broccoli and toss together to coat evenly.
  5. Check seasoning and adjust to taste.
  6. Place vegetables in a single layer on baking sheet.
  7. Roast for 20–25 minutes, tossing vegetables halfway through until broccoli is tender.
  8. About 10-15 minutes before vegetables are done, add beans and slow-roasted tomatoes, toss with vegetables, and roast together to the end.
  9. Remove from oven and mix in chopped basil.
  10. Serve immediately over quinoa or brown basmati rice, topped with freshly ground black pepper.


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