Spiced Broccoli and Tomatoes
Elevate your veggie game with this vibrant and flavorful Spiced Broccoli and Tomatoes dish! Perfectly tender-crisp broccoli and juicy cherry tomatoes come alive in a fragrant medley of cumin, paprika, turmeric, and a subtle kick of red chili flakes, all sautéed to perfection in garlic-infused olive oil. A refreshing splash of lemon juice and a sprinkle of fresh parsley add brightness, making this dish a perfect balance of warm spices and zesty freshness. This quick and easy side dish comes together in just 25 minutes, making it ideal for weeknight dinners or meal prep. Serve it as a standalone vegan option or pair it with rice, quinoa, or pasta for a wholesome, satisfying meal. Keywords: spiced broccoli, sautéed tomatoes, healthy side dish, vegetable recipe, quick dinner idea.
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Recipe Information
Ingredients
- 500 grams broccoli
- 250 grams cherry tomatoes
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Wash the broccoli thoroughly, then cut it into small florets. Peel the stems and chop them into bite-sized pieces. Set aside.
Rinse the cherry tomatoes and slice each one in half.
Peel and mince the garlic cloves.
Heat the olive oil in a large skillet or frying pan over medium heat.
Add the minced garlic to the hot oil and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Stir in the ground cumin, paprika, turmeric powder, and red chili flakes, cooking for 30 seconds to toast the spices and release their aroma.
Add the broccoli florets and stems to the pan, tossing to coat them in the spiced oil. Cook for 5–7 minutes, stirring occasionally, until the broccoli becomes tender but still has a slight crunch.
Add the halved cherry tomatoes to the pan and sprinkle with salt and black pepper. Cook for another 3–5 minutes, allowing the tomatoes to soften and release their juices.
Remove the skillet from heat and drizzle the dish with fresh lemon juice.
Sprinkle the chopped parsley over the spiced broccoli and tomatoes before serving.
Serve warm as a side dish or over rice, quinoa, or pasta for a light meal.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 14.4 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2381 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
