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Easy vegan roasted Broccoli chipotle recipe 

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Easy vegan grilled broccoli chipotle recipe – lightly charred broccoli florets, tender grilled red peppers, spring onions, lots of seasoning, and a mouthwatering chipotle sticky and sweet sesame speckled topping. Yum! 

Say hello to my favorite easy-roasted broccoli salad. This tasty weeknight salad is full of green broccoli goodness, gorgeous sweet and sticky garlic and sesame flavor, sweet roasted peppers, and all the savory coziness you can dream of. It’s a non-salad type of salad because it doesn’t taste like a healthy salad…but it is. Serve it as a side salad that will have everyone eating their veggies, top it over steaming rice or warm noodles, or eat it just as is as a healthy nutrient-rich bowl of deliciousness.

In this easy vegan sweet and spicy broccoli salad post we are covering

Ingredients for making the best easy roasted broccoli chipotle salad

Sesame oil or other vegetable oil – you want to use a vegetable oil that has a high smoke point like sesame oil. The nutty sesame oil brings out the delicious nuttiness in the easy vegan broccoli side dish.

Broccoli – cut into florets. I like to use 1 head of broccoli and chop it into florets. If you’re in a hurry store-bought broccoli florets will also work just as well and so will frozen broccoli florets.

Red bell peppers – sweet with just a hint of spicy roasted peppers gives this salad a savory rich hint of the Mediterranean that’s irresistibly tasty.

Eggplants/aubergines – roasted tender eggplants create a deep, silky base of this tasty eggplant chipotle stew. 

Spring onions and garlic – spring onions or green onions add freshness and a milder onion flavor than regular onions do. They’re fresh, a little sweet, and a whole lot of delicious in this salad.

Oregano – dried or fresh oregano gives this tasty salad a hint of the Mediterranean and a savory depth of flavor. 

Sesame seeds – crunchy, delicious, and nutty. The sesame seeds give a fabulously crunchy and nutty kick. 

Fresh basil – fresh basil is optional but definitely recommended. The herbs give the salad a fragrant aromatic taste that’s so tasty. 

Smoked paprika – the smoked paprika gives a rich smoky flavor to the salad that enhances the roasted broccoli and embraces the spicy sweet sauce. 

Ingredients for making the chipotle Sauce

Soy sauce or Tamari sauce – I like to use a low-sodium tamari sauce because tamari sauce is gluten-free. If you don’t need a gluten-free option you can easily use regular soy sauce.

White vinegar – or white wine vinegar. The vinegar gives acidity to the flavors, enhancing chipotle in the best way. If you don’t have white vinegar in the kitchen, you can substitute it with lime juice or lemon juice.

Chipotle peppers in adobo sauce – we’re working with minced chipotle to spice up the sauce with a little heat. In this recipe, I use 2 chipotle peppers but only use 1 if you don’t want the dish to be too spicy. 

Maple syrup – or orange jam. The maple jam adds natural depth and sweetness. For a hint of orange flavor, you can substitute the maple syrup with a couple of tablespoons of orange jam. 

How to cut broccoli into florets 

Pull off or carefully cut off the leaves from the base of the broccoli. Next, being careful not to cut yourself, use a knife to cut off the broccoli florets at the stem. As you cut the broccoli florets should begin to fall off, making it easier as you go. Some of the florets may be quite big, and it’s a good idea to cut them into smaller chunks so all the florets are roughly the same size – same-sized broccoli florets will make cooking them even much easier.

How to make easy roasted warm broccoli chipotle salad 

  • Pour the minced chipotle peppers, white vinegar, tamari sauce, and maple syrup into a small mixing bowl and mix. Set aside.
  • Preheat oven to 400F (190 degrees Celsius). Place the broccoli florets, sliced eggplants, and sliced peppers in a baking dish. Drizzle with sesame oil, half of the spring onions, and the minced garlic. Season with oregano and toss to combine and coat all the vegetables in seasoning and oil.
  • Bake the vegetables in the oven for 30 minutes total – after 20 minutes of baking, remove the vegetables from the oven, drizzle the sauce over them, and top with sesame seeds. Use a mixing spoon to combine and return the vegetables to bake for 10 more minutes, or until the broccoli is browned and just lightly charred in places.
  • Serve the vegetables topped with a garnish of fresh basil and the remaining spring onions as a side salad that will have everyone eating their veggies, top it over steaming rice or warm noodles, or eat it just as is as a healthy nutrient-rich bowl of deliciousness.

How to make roasted broccoli salad in an air fryer 

  • Pour the minced chipotle peppers, white vinegar, tamari sauce, and maple syrup into a small mixing bowl and mix. Set aside.
  • Place the broccoli florets, sliced eggplants, and sliced peppers in the air fryer baking dish lined with baking paper. Drizzle with sesame oil, half of the spring onions, and the minced garlic. Season with oregano and toss to combine and coat all the vegetables in seasoning and oil.
  • Bake the vegetables in the air fryer at the highest temperature for 30 minutes total – after 20 minutes of baking, remove the vegetables from the air fryer, drizzle the sauce over, and top with sesame seeds. Use a mixing spoon to combine and return the vegetables to bake for 10 more minutes, or until the broccoli is browned and just lightly charred in places.
  • Serve the vegetables topped with a garnish of fresh basil and the remaining spring onions as a side salad that will have everyone eating their veggies, top it over steaming rice or warm noodles, or eat it just as is as a healthy nutrient-rich bowl of deliciousness.

Make the sauce your own – the best broccoli dressing 

Honestly, I make the rich savory sauce just a little different every time I make this salad. It’s a sauce to fit every mood and adjust as you want. For more or less sweetness, simply adjust the amount of maple syrup. Or add more salt, more or less vinegar, and more spices. Anything goes because this easy sauce is so flexible. 

How to add extra plant-based protein to the salad

This salad is already amazing as it is…but that doesn’t mean you can’t add your own extras and plant-based protein. Here are some of my favorite ways to add protein to this warm broccoli salad.

Lentils – lentils give the potato dish a wonderful tender texture and add plant-based protein to the dish. 

Beans – black beans, butter beans, red beans, and more. Beans are a great way to add plant-based protein to the vegan broccoli dish. 

Chickpeas – chickpeas are one of my favorite veggies to add to my grilled broccoli salad. They give the dish extra plant-based protein while also soaking up the spices and adding extra nutrients. Yum.

Sliced tempeh or tofu – sliced tempeh or tofu loaded with spices and grilled in the oven along with the broccoli is a great easy way to add tasty plant-based protein. 

How to make Mediterranean broccoli salad in a skillet 

Don’t want to heat up the oven to make a salad? Don’t worry, you can still make this tasty Mediterranean salad on the stove. All you need is a pan (skillet, sauté pan, cast iron pan or even a wok will all work).

Here’s how to make warm broccoli salad on the stove.

  • Heat olive oil in a pan and add the broccoli florets, eggplant slices and spring onions. Season with salt and all the spices and stir to combine. Let the broccoli florets and onions Sauté for 5-8 minutes while stirring occasionally. 
  • Next, add the diced peppers, garlic, sesame seeds, and all the spices. Stir to combine. Let the vegetables simmer for 5 more minutes before adding the sauce. Combine everything and taste test. Add more salt or seasoning if necessary.
  • Serve the salad with a generous garnish of fresh herbs and enjoy.

What to serve with Mediterranean roasted cauliflower and bean salad

FAQs – All your warm Mediterranean broccoli salad questions answered

How to store roasted broccoli chipotle salad

You can store this broccoli salad in the fridge in a tightly-closed container or mason jar for 5 days or so.

Can I make broccoli salad in advance?

Yes, this easy roasted broccoli and chipotle salad is great when made in advance. Its hearty rustic textures and savory seasonings make it taste delicious whether eaten right away or several days later.

How to reheat warm broccoli salad

You can reheat broccoli salad in several ways 
The oven way: Reheat the salad in a casserole dish covered with tinfoil for 20 minutes at 400F, or until the broccoli is heated all the way through.
The microwave way: Place the broccoli salad in a microwave-safe container. Cover with a lid and reheat at a high temperature for 2 minutes. Check if the broccoli is heated all the way through, then reheat them one more minute if necessary. Check again, and continue heating in intervals until the broccoli salad is hot.

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Easy vegan roasted Broccoli chipotle recipe

Easy vegan grilled broccoli chipotle recipe – lightly charred broccoli florets, tender grilled red peppers, spring onions, lots of seasoning, and a mouthwatering chipotle sticky and sweet sesame speckled topping. Yum! 
Say hello to my favorite easy-roasted broccoli salad. This tasty weeknight salad is full of green broccoli goodness, gorgeous sweet and sticky garlic and sesame flavor, sweet roasted peppers, and all the savory coziness you can dream of. It’s a non-salad type of salad because it doesn’t taste like a healthy salad…but it is. Serve it as a side salad that will have everyone eating their veggies, top it over steaming rice or warm noodles, or eat it just as is as a healthy nutrient-rich bowl of deliciousness.
Course Dinner, Side Dish
Cuisine Mediterranean
Keyword Gluten-free, vegan
Prep Time 8 minutes
Cook Time 30 minutes
Servings 4 people
Calories 220kcal
Author Simone – Munchyesta.com

Ingredients

  • 2 tbsp Sesame Oil or other vegetable oil
  • 1 head Broccoli cut into florets
  • 1 Eggplant sliced
  • 2 Red Bell Peppers diced
  • 2 Spring Onions sliced
  • 3 cloves Garlic finely chopped
  • 2 tsp Dried Oregano or fresh
  • 1 tsp Smoked Paprika

Sauce

  • 3 tbsp Tomato Paste
  • ¼ cup Tamari or Soy Sauce
  • 1 tbsp White Vinegar
  • 2 Chipotle Peppers in adobo sauce minced (use only 1 if you don't want the dish to be too spicy)
  • 2 tbsp Maple Syrup or orange jam

Topping

  • 4 tbsp Sesame Seeds
  • 1 handful Fresh Basil chopped

Instructions

  • Pour the minced chipotle peppers, white vinegar, tamari sauce, and maple syrup into a small mixing bowl and mix. Set aside.
  • Preheat oven to 400F (190 degrees Celsius). Place the broccoli florets, eggplant slices, and sliced peppers in a baking dish. Drizzle with sesame oil, half of the spring onions, and the minced garlic. Season with oregano and toss to combine and coat all the vegetables in seasoning and oil.
  • Bake the vegetables in the oven for 30 minutes total – after 20 minutes of baking, remove the vegetables from the oven, drizzle the sauce over, and top with sesame seeds. Use a mixing spoon to combine and return the vegetables to bake for 10 more minutes, or until the broccoli is browned and just lightly charred in places.
  • Serve the vegetables topped with a garnish of fresh basil and the remaining spring onions as a side salad that will have everyone eating their veggies, top it over steaming rice or warm noodles, or eat it just as is as a healthy nutrient-rich bowl of deliciousness.

How to make roasted broccoli salad in an air fryer 

  • Pour the minced chipotle peppers, white vinegar, tamari sauce, and maple syrup into a small mixing bowl and mix. Set aside.
  • Place the broccoli florets, eggplant slices, and sliced peppers in the air fryer baking dish lined with baking paper. Drizzle with sesame oil, half of the spring onions, and the minced garlic. Season with oregano and toss to combine and coat all the vegetables in seasoning and oil.
  • Bake the vegetables in the air fryer at the highest temperature for 30 minutes total – after 20 minutes of baking, remove the vegetables from the air fryer, drizzle the sauce over, and top with sesame seeds. Use a mixing spoon to combine and return the vegetables to bake for 10 more minutes, or until the broccoli is browned and just lightly charred in places.
  • Serve the vegetables topped with a garnish of fresh basil and the remaining spring onions as a side salad that will have everyone eating their veggies, top it over steaming rice or warm noodles, or eat it just as is as a healthy nutrient-rich bowl of deliciousness.

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