25 Delicious Riced Broccoli Recipes Healthy

Oh, the joys of discovering new ways to enjoy healthy meals that don’t skimp on flavor! If you’re on the hunt for nutritious yet delicious dinner options, you’re in for a treat. Our roundup of 25 riced broccoli recipes is packed with quick, easy, and mouthwatering ideas that will transform your weeknight dinners. Get ready to fall in love with broccoli all over again—let’s dive in!

Garlic Parmesan Riced Broccoli

Kick your veggie game up a notch with this Garlic Parmesan Riced Broccoli that’s so good, it’ll make you forget you’re eating something green. Perfect for those who pretend to love broccoli but secretly dream of pizza, this dish is a game-changer with its cheesy, garlicky goodness.

Ingredients

• For the riced broccoli:
  • 4 cups riced broccoli (about 2 heads)
• For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add minced garlic to the skillet and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Stir in the riced broccoli, spreading it evenly across the skillet. Cook for 5 minutes, stirring occasionally, until the broccoli is tender but still bright green.
4. Sprinkle the Parmesan cheese, salt, and pepper over the broccoli. Stir well to combine and cook for an additional 2 minutes until the cheese is melted and everything is well incorporated.
5. Remove from heat and let it sit for a minute to allow the flavors to meld together beautifully.

Crunchy yet tender, this Garlic Parmesan Riced Broccoli is a flavor bomb that pairs wonderfully with grilled chicken or can stand proudly as a side dish at your next dinner party. Try topping it with a fried egg for a breakfast twist that’ll start your day on a high note.

Spicy Riced Broccoli Stir Fry

Buckle up, flavor seekers! We’re diving fork-first into a dish that’s about to make your taste buds do a happy dance—Spicy Riced Broccoli Stir Fry. It’s the perfect mash-up of health and heat, with a side of crunch that’ll have you coming back for seconds before you’ve even finished your first bite.

Ingredients

• For the stir fry:
  • 2 cups riced broccoli
  • 1 tbsp olive oil
  • 1/2 cup diced red bell pepper
  • 1/4 cup sliced green onions
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sriracha
  • 1 tsp honey
  • 1/2 tsp ginger powder

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add diced red bell pepper and sliced green onions to the skillet. Sauté for 2 minutes, or until the peppers start to soften.
3. Tip: Don’t overcrowd the pan to ensure everything gets nicely caramelized.
4. Stir in minced garlic and cook for another 30 seconds, until fragrant.
5. Add riced broccoli to the skillet. Cook for 3 minutes, stirring occasionally, until the broccoli is tender but still crisp.
6. Tip: For an extra crunch, let the broccoli sit untouched for a minute to get a slight char.
7. In a small bowl, whisk together soy sauce, sriracha, honey, and ginger powder until well combined.
8. Pour the sauce over the broccoli mixture in the skillet. Stir to coat evenly and cook for another 2 minutes.
9. Tip: Taste and adjust the heat by adding more sriracha if you’re feeling adventurous.
10. Remove from heat and serve immediately.

Now, let’s talk texture—crisp-tender broccoli with a kick of heat that’s balanced by a hint of sweetness. Serve it up in a bowl for a solo feast or alongside grilled chicken for a protein-packed punch. No matter how you dish it out, this stir fry is a guaranteed crowd-pleaser.

Cheesy Riced Broccoli Casserole

Veggies, rejoice! Because we’re about to turn your least favorite green into a cheesy, dreamy dish that’ll have you forgetting it’s actually good for you. This Cheesy Riced Broccoli Casserole is the ultimate comfort food with a sneaky healthy twist, perfect for those nights when you want to indulge without the guilt.

Ingredients

• For the base:
  • 4 cups riced broccoli (about 2 heads, pulsed in a food processor)
  • 1 tbsp olive oil
• For the sauce:
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1/2 tsp salt
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. This ensures your casserole doesn’t stick and makes cleanup a breeze.
2. In a large skillet over medium heat, warm the olive oil. Add the riced broccoli and sauté for 5 minutes, until slightly softened. Tip: Don’t overcook here; the broccoli will finish in the oven.
3. While the broccoli cooks, whisk together the heavy cream, garlic powder, and salt in a medium saucepan over low heat. Gradually add the cheddar cheese, stirring until melted and smooth. Tip: Keep the heat low to avoid curdling the sauce.
4. Combine the sautéed broccoli and cheese sauce in the prepared baking dish, spreading evenly.
5. In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle this mixture over the casserole for a crispy topping.
6. Bake for 20 minutes, or until the top is golden and the edges are bubbly. Tip: For an extra crispy top, broil for the last 2 minutes, but watch closely to prevent burning.

Every bite of this casserole is a creamy, cheesy delight with just the right amount of crunch from the golden panko topping. Serve it as a decadent side or bulk it up with grilled chicken for a main dish that’ll steal the show at any dinner table.

Riced Broccoli and Mushroom Risotto

Who knew that sneaking veggies into your dinner could taste this good? Our riced broccoli and mushroom risotto is here to prove that healthy eating doesn’t have to be boring—it’s a creamy, dreamy dish that’ll have you forgetting all about the greens hidden inside.

Ingredients

• For the risotto:
  • 1 tbsp olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 4 cups vegetable broth, kept warm
  • 1 cup riced broccoli
  • 1 cup sliced mushrooms
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in Arborio rice, toasting for 1 minute until slightly golden.
3. Begin adding warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
4. After about 15 minutes, when the rice is halfway cooked, mix in riced broccoli and mushrooms.
5. Continue adding broth and stirring until the rice is creamy and al dente, about 10 more minutes.
6. Remove from heat. Stir in Parmesan cheese and butter until melted and fully incorporated. Season with salt to taste.

Just when you thought risotto couldn’t get any better, this version comes along with its sneaky veggie twist. The texture is luxuriously creamy, with the mushrooms adding a meaty bite and the broccoli keeping things light. Serve it up in a big bowl, maybe with an extra sprinkle of Parmesan, because let’s be honest, there’s no such thing as too much cheese.

Lemon Herb Riced Broccoli Salad

So, you’re staring into your fridge, pondering how to jazz up that sad-looking broccoli, aren’t you? Well, buckle up, because this Lemon Herb Riced Broccoli Salad is about to take your taste buds on a joyride they didn’t see coming!

Ingredients

• For the salad:
  • 4 cups riced broccoli (about 2 heads, pulsed in a food processor)
  • 1/2 cup diced red onion
  • 1/2 cup chopped almonds
  • 1/4 cup dried cranberries
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh parsley
  • 1 tsp chopped fresh thyme

Instructions

1. In a large bowl, combine the riced broccoli, diced red onion, chopped almonds, and dried cranberries.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well blended.
3. Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
4. Add the chopped fresh parsley and thyme to the salad, giving it one final toss to distribute the herbs throughout.
5. Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to meld together beautifully.

Yield: This salad is a crunchy, tangy, and slightly sweet masterpiece that’s perfect as a side or even as a main for those light dinner nights. Try serving it in a hollowed-out lemon for an extra zesty presentation that’ll wow your guests!

Riced Broccoli and Chicken Skillet

Venture into a world where your skillet becomes the stage for a spectacular show of flavors with this riced broccoli and chicken masterpiece. It’s the kind of dish that makes you wonder why you ever settled for boring dinners, combining health and taste in a way that’s as effortless as it is delicious.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the riced broccoli:
  • 4 cups riced broccoli
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
• For the sauce:
  • 1/4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp honey

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced chicken, salt, and pepper. Cook for 5-7 minutes until the chicken is golden and cooked through. Tip: Don’t overcrowd the skillet to ensure each piece gets perfectly seared.
2. Remove the chicken from the skillet and set aside. In the same skillet, add another tbsp of olive oil and minced garlic. Sauté for 30 seconds until fragrant.
3. Add the riced broccoli to the skillet. Cook for 3-4 minutes, stirring occasionally, until it starts to soften. Tip: If you like a bit of crunch, reduce the cooking time by a minute.
4. Return the chicken to the skillet. Pour in the chicken broth, soy sauce, and honey. Stir well to combine. Cook for another 2-3 minutes until the sauce thickens slightly. Tip: For a thicker sauce, let it simmer for an extra minute.

Bold flavors and textures come together in this dish, with the tender chicken and slightly crunchy broccoli creating a delightful contrast. Serve it over a bed of quinoa for an extra protein punch or enjoy it as is for a low-carb feast that doesn’t skimp on satisfaction.

Creamy Riced Broccoli Soup

Mmm, imagine diving spoon-first into a bowl of pure, unadulterated comfort that’s sneakily healthy. That’s right, we’re talking about a creamy riced broccoli soup that’ll make your taste buds do a happy dance while your body thanks you for the greens.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 lb broccoli, riced (about 4 cups)
• For the creamy finish:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Pour in the chicken or vegetable broth, bringing the mixture to a boil. Tip: Use homemade broth for an extra flavor boost!
4. Stir in the riced broccoli, reducing the heat to a simmer. Cover and cook for 10 minutes, or until the broccoli is tender.
5. Blend the soup until smooth using an immersion blender. Tip: For a chunkier texture, blend only half the soup.
6. Stir in the heavy cream and grated Parmesan cheese until fully incorporated. Season with salt and pepper to taste. Tip: Add the cream off the heat to prevent curdling.
7. Serve hot, garnished with extra Parmesan or a drizzle of olive oil if desired.

Heavenly creamy with a vibrant green hue, this soup is a hug in a bowl. Pair it with crusty bread for dipping, or go rogue and top it with crispy bacon bits for an unexpected crunch.

Riced Broccoli and Cheese Stuffed Peppers

Oh boy, are you in for a treat! These Riced Broccoli and Cheese Stuffed Peppers are like little edible treasure chests, bursting with cheesy, veggie goodness that’ll make your taste buds do a happy dance.

Ingredients

• For the filling:
  • 2 cups riced broccoli
  • 1 cup shredded cheddar cheese
  • 1/2 cup cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1/4 cup water

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty for the peppers.
2. In a large bowl, mix together the riced broccoli, cheddar cheese, cream cheese, Parmesan cheese, garlic powder, salt, and black pepper until well combined. Tip: Let the cream cheese soften at room temperature for easier mixing.
3. Brush the outside of the bell peppers with olive oil and place them in a baking dish. Tip: Choosing peppers with flat bottoms helps them stand upright in the dish.
4. Fill each pepper with the broccoli and cheese mixture, packing it down lightly.
5. Pour the water into the bottom of the baking dish around the peppers to keep them moist during baking.
6. Bake for 25-30 minutes, or until the peppers are tender and the filling is bubbly and slightly golden on top. Tip: For an extra cheesy crust, broil for the last 2-3 minutes.

These stuffed peppers are a masterpiece of textures, from the tender-crisp peppers to the creamy, cheesy filling. Try serving them with a drizzle of hot sauce or a dollop of sour cream for an extra kick!

Riced Broccoli and Quinoa Bowl

Craving something that’s both a hug for your insides and a high-five for your taste buds? Let’s talk about this Riced Broccoli and Quinoa Bowl that’s about to rock your world—no cape needed, but feel free to wear one for dramatic effect.

Ingredients

• For the bowl:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 tbsp olive oil
  • 2 cups broccoli, riced
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
• For the dressing:
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1/4 tsp salt

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
2. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add riced broccoli and sauté for 5 minutes, or until just tender. Tip: Don’t overcook the broccoli to keep its vibrant color and crunch.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and salt until smooth. Tip: If the dressing is too thick, add a teaspoon of water at a time until desired consistency is reached.
4. Fluff the quinoa with a fork and divide between two bowls. Top with sautéed broccoli, avocado slices, and cherry tomatoes.
5. Drizzle the dressing over each bowl and serve immediately. Tip: For an extra crunch, sprinkle with toasted almonds or sesame seeds.

Mmm, what you’ve got here is a bowl that’s a textural dream—creamy avocado, fluffy quinoa, and just-right crunchy broccoli, all tied together with a dressing that’s equal parts tangy and sweet. Serve it up in a hollowed-out bell pepper for an edible bowl situation that’s as fun as it is delicious.

Riced Broccoli and Beef Stir Fry

Zesty and zippy, this Riced Broccoli and Beef Stir Fry is here to jazz up your dinner routine without a fuss. It’s the kind of dish that makes you wonder why you ever settled for boring old rice when broccoli could be the star of the show.

Ingredients

• For the stir fry:
  • 1 lb flank steak, thinly sliced against the grain
  • 4 cups riced broccoli
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated

Instructions

1. In a small bowl, whisk together soy sauce, honey, sesame oil, garlic, and ginger to make the sauce. Set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the sliced flank steak to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side until browned but still pink in the middle. Remove from skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp olive oil and the riced broccoli. Stir fry for 3-4 minutes until the broccoli is tender but still crisp.
5. Return the beef to the skillet, pour the sauce over everything, and toss to combine. Cook for an additional 1-2 minutes until the sauce thickens slightly and coats the beef and broccoli evenly.
6. Remove from heat and let it sit for a minute to allow the flavors to meld together beautifully.

Absolutely bursting with flavor, this stir fry offers a delightful crunch from the broccoli and a savory-sweet punch from the sauce. Serve it over a bed of cauliflower rice for a low-carb twist or alongside some steamed dumplings for a feast that’ll have everyone coming back for seconds.

Riced Broccoli and Sweet Potato Hash

Buckle up, buttercups, because we’re about to turn your breakfast game from ‘meh’ to ‘more, please!’ with a dish that’s as nutritious as it is delicious. This riced broccoli and sweet potato hash is the superhero of morning meals, here to save your day one bite at a time.

Ingredients

• For the hash:
  • 2 cups riced broccoli
  • 1 large sweet potato, diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving (optional):
  • 2 eggs
  • 1/4 cup shredded cheddar cheese

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil. Tip: A well-heated skillet ensures your hash gets that perfect crispy edge.
2. Toss in the diced sweet potato, spreading it out in an even layer. Let it cook undisturbed for 5 minutes to get a nice sear.
3. Stir the sweet potatoes, then add the remaining 1 tbsp olive oil and the riced broccoli. Season with salt and pepper. Tip: Don’t overcrowd the pan; give each piece room to breathe for maximum crispiness.
4. Cook for another 7-10 minutes, stirring occasionally, until the sweet potatoes are tender and the broccoli is lightly browned. Tip: If you’re adding eggs, now’s the time to push the hash to one side and crack them into the skillet.
5. For cheesy goodness, sprinkle shredded cheddar over the top during the last 2 minutes of cooking, covering the skillet to let it melt.

Every bite of this hash is a delightful crunch followed by the sweet, earthy flavors of the vegetables. Serve it straight from the skillet for a rustic vibe, or plate it up fancy with a side of avocado slices for that extra Instagram-worthy touch.

Riced Broccoli and Egg Breakfast Scramble

Rise and shine, breakfast lovers! If you’re tired of the same old scrambled eggs and looking for a veggie-packed twist that’ll make your taste buds do a happy dance, you’ve hit the jackpot. This riced broccoli and egg scramble is here to revolutionize your morning routine with minimal effort and maximum flavor.

Ingredients

• For the scramble:
  • 1 cup riced broccoli
  • 4 large eggs
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For serving (optional):
  • 1/4 cup shredded cheddar cheese
  • 1 tbsp chopped fresh chives

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering, about 1 minute.
2. Add riced broccoli to the skillet, sautéing for 3-4 minutes until slightly softened. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a bowl, whisk eggs with salt and pepper until well combined.
4. Pour the egg mixture over the broccoli in the skillet. Let it sit undisturbed for 20 seconds to start setting.
5. Gently stir the mixture with a spatula, folding the eggs over the broccoli, cooking for another 2-3 minutes until eggs are softly set. Tip: For fluffier eggs, resist the urge to over-stir.
6. Remove from heat and sprinkle with cheddar cheese and chives if using. Let it sit for 1 minute to melt the cheese. Tip: The residual heat will finish cooking the eggs to perfection.

Voilà! You’ve got a scramble that’s fluffy, flavorful, and packed with green goodness. Serve it straight from the skillet for a rustic touch, or plate it up with a side of avocado toast for the ultimate breakfast of champions.

Riced Broccoli and Avocado Salad

Ever find yourself staring into the fridge, hoping a gourmet meal will magically appear? Well, today’s your lucky day because this Riced Broccoli and Avocado Salad is about to become your go-to for something quick, healthy, and downright delicious.

Ingredients

• For the salad:
  • 2 cups riced broccoli
  • 1 ripe avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cherry tomatoes, halved
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the riced broccoli, diced avocado, chopped red onion, and halved cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well blended. Tip: For an extra smooth dressing, use a blender.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use your hands for tossing to prevent the avocado from mushing.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: If you’re prepping ahead, add the avocado just before serving to keep it fresh.

How’s that for a no-cook wonder? The crunch of the broccoli paired with the creamy avocado and the tangy dressing is a match made in heaven. Serve it in a hollowed-out avocado shell for an Instagram-worthy presentation that’ll have your followers drooling.

Riced Broccoli and Shrimp Stir Fry

Feast your eyes (and eventually your stomach) on this ridiculously easy yet outrageously tasty dish that’s about to become your weeknight superhero. Riced broccoli and shrimp stir fry is the answer to your ‘I’m too busy to cook but too hungry to order takeout’ prayers, packing a punch of flavor and nutrients in every bite.

Ingredients

• For the stir fry:
  • 1 lb shrimp, peeled and deveined
  • 4 cups riced broccoli
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the skillet, seasoning with a pinch of salt. Cook for 2 minutes per side until pink and opaque, then remove and set aside.
3. In the same skillet, add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Toss in the riced broccoli, stirring frequently for 3-4 minutes until slightly softened.
5. Whisk together soy sauce, honey, and sesame oil in a small bowl, then pour over the broccoli, stirring to coat evenly.
6. Return the shrimp to the skillet, mixing well with the broccoli and sauce. Cook for an additional 1-2 minutes to heat through.

Voilà! You’ve just whipped up a stir fry that’s bursting with crisp-tender broccoli and succulent shrimp, all glazed in a sweet and savory sauce that’ll have you licking the plate. Serve it over a bed of quinoa for an extra protein boost or wrap it in lettuce cups for a low-carb twist.

Riced Broccoli and Turkey Meatballs

Ever find yourself staring into the fridge, wondering how to turn that lonely head of broccoli into something spectacular? Well, buckle up, because we’re about to transform that green giant into the star of the show with some juicy turkey meatballs that’ll have your taste buds doing backflips.

Ingredients

• For the riced broccoli:
  • 1 large head of broccoli, riced (about 4 cups)
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the turkey meatballs:
  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, oregano, salt, and pepper. Mix until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should get about 20 meatballs.
4. Bake for 20 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F (74°C).
5. While the meatballs bake, heat 1 tbsp olive oil in a large skillet over medium heat. Add the riced broccoli and salt, sautéing for 5-7 minutes until tender but still vibrant green.
6. Serve the meatballs over the riced broccoli. For an extra kick, drizzle with your favorite hot sauce or a squeeze of lemon juice.

Just like that, you’ve got a dish that’s not only a feast for the eyes but a party in your mouth—the tender, flavorful turkey meatballs paired with the light, fluffy riced broccoli create a harmony of textures and tastes that’s downright addictive. Try serving it in lettuce wraps for a fun, hands-on meal that’ll have everyone coming back for seconds.

Riced Broccoli and Cauliflower Mash

Just when you thought your veggie game couldn’t get any stronger, along comes this riced broccoli and cauliflower mash to prove you wrong. It’s like your favorite comfort food decided to go on a health kick, and honestly, we’re here for it.

Ingredients

• For the mash:
  • 2 cups riced broccoli
  • 2 cups riced cauliflower
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese
• For the garnish:
  • 1 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat (about 350°F).
2. Add the riced broccoli and cauliflower to the skillet, stirring occasionally, until they’re tender but still vibrant, about 5-7 minutes. Tip: Don’t let them get mushy; we’re going for al dente here.
3. Season with salt and black pepper, then stir in the Parmesan cheese until it’s melted and everything is well combined. Tip: If you’re feeling fancy, a splash of cream can take this from great to ‘can I get your recipe?’ levels.
4. Remove from heat and garnish with chopped fresh parsley before serving. Tip: For an extra crunch, sprinkle some toasted almond slivers on top.

Perfectly fluffy with just the right amount of cheesiness, this mash is a game-changer for weeknight dinners. Try serving it under a perfectly poached egg for breakfast, or as a bed for your favorite grilled protein—it’s versatile like that.

Riced Broccoli and Sausage Skillet

Zesty and zippy, this Riced Broccoli and Sausage Skillet is your ticket to a flavor-packed dinner that’s as easy to make as it is delicious. Perfect for those nights when you want something hearty without the hassle, this dish is a playful twist on comfort food that’ll have everyone asking for seconds.

Ingredients

• For the skillet:
  • 1 tbsp olive oil
  • 1 lb Italian sausage, casings removed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups riced broccoli
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For finishing:
  • 1/2 cup shredded Parmesan cheese
  • 1 tbsp fresh parsley, chopped

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 browned, about 5 minutes.
3. Tip: For extra flavor, let the sausage get a little crispy on the edges before moving to the next step.
4. Add diced onion to the skillet with the sausage. Cook until the onion is translucent, about 3 minutes.
5. Stir in minced garlic and cook until fragrant, about 30 seconds.
6. Tip: Garlic burns quickly, so keep an eye on it and stir constantly.
7. Mix in riced broccoli, salt, and pepper. Cook, stirring occasionally, until the broccoli is tender, about 5 minutes.
8. Tip: If the skillet seems dry, add a splash of water to help steam the broccoli.
9. Sprinkle shredded Parmesan cheese over the top and cover the skillet for 1 minute to let the cheese melt.
10. Garnish with fresh parsley before serving.

Fluffy and flavorful, this skillet dish boasts a perfect balance of savory sausage and fresh broccoli, all brought together with a cheesy finish. Serve it straight from the skillet for a rustic touch, or plate it up with a side of crusty bread to soak up all the deliciousness.

Riced Broccoli and Zucchini Noodles

Zesty, zippy, and downright zucchini-ful, this dish is your ticket to a veggie-packed paradise without sacrificing an ounce of flavor. Who knew eating your greens could feel like a cheat day?

Ingredients

• For the noodles:
  • 2 medium zucchinis, spiralized
  • 1 head of broccoli, riced
• For the sauce:
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute. Tip: If the oil smokes, it’s too hot—start over to avoid bitter flavors.
2. Add minced garlic to the skillet, sautéing until fragrant, about 30 seconds. Keep stirring to prevent burning.
3. Toss in the riced broccoli, cooking for 3-4 minutes until it starts to soften. Tip: For extra crunch, cook for only 2 minutes.
4. Add the zucchini noodles to the skillet, mixing well with the broccoli. Cook for another 2 minutes, just until the zucchini is tender but still has a bite. Tip: Overcooking turns them mushy, so keep an eye out!
5. Sprinkle with Parmesan cheese, salt, and pepper, then toss everything together until evenly coated. Serve immediately for the best texture.

Great for a quick lunch or a side dish that steals the show, this combo offers a delightful crunch with a creamy, cheesy finish. Try topping it with a fried egg for a breakfast twist that’ll make mornings exciting.

Riced Broccoli and Tomato Basil Salad

Kickstart your day with a dish that’s as fun to make as it is to eat! Our Riced Broccoli and Tomato Basil Salad is a vibrant, nutrient-packed bowl of joy that’ll have you dancing in your kitchen. Perfect for those who love a little crunch with their munch.

Ingredients

• For the salad:
  • 2 cups riced broccoli
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the riced broccoli, cherry tomatoes, and chopped basil leaves.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well blended. Tip: For a smoother dressing, you can blend these ingredients in a mini food processor.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use your hands for tossing to prevent the delicate basil leaves from bruising.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together. Tip: If you’re prepping ahead, keep the dressing separate until just before serving to maintain the salad’s crispness.

Unleash the flavors of this salad by serving it in a hollowed-out tomato for a playful presentation. The crispness of the broccoli paired with the juicy tomatoes and aromatic basil creates a symphony of textures and tastes that’s irresistibly fresh.

Riced Broccoli and Salmon Patties

Craving something that’s a sneaky way to get your greens and omega-3s in one delicious bite? These Riced Broccoli and Salmon Patties are here to save your dinner game with minimal effort and maximum flavor.

Ingredients

• For the patties:
  • 2 cups riced broccoli
  • 1 lb cooked salmon, flaked
  • 1/2 cup breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For cooking:
  • 2 tbsp olive oil

Instructions

1. In a large bowl, combine the riced broccoli, flaked salmon, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Mix until well combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Carefully add the patties to the skillet, cooking in batches if necessary to avoid overcrowding. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Don’t flip too early; wait until they’re nicely browned to ensure they hold together.
5. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if cooking in batches.

What you’ll love about these patties is their perfect balance of crispy exterior and tender, flavorful interior. Serve them atop a fresh salad, tucked into a bun with all the fixings, or with a dollop of tartar sauce for dipping—because why not?

Riced Broccoli and Black Bean Tacos

Unbelievably, we’ve found a way to make tacos even more of a veggie-packed powerhouse without skimping on flavor. These Riced Broccoli and Black Bean Tacos are here to prove that healthy can be hearty, and quick can be quirky.

Ingredients

• For the filling:
  • 2 cups riced broccoli
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • Salt to taste
• For the tacos:
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add riced broccoli to the skillet, sautéing for 3 minutes until slightly softened.
3. Stir in black beans, cumin, garlic powder, and salt, cooking for another 2 minutes. Tip: Don’t overcook the broccoli to keep some crunch.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them warm by wrapping in a clean kitchen towel.
5. Divide the broccoli and black bean mixture evenly among the tortillas.
6. Top each taco with avocado slices, chopped cilantro, and a squeeze of lime juice. Tip: A drizzle of hot sauce can add an extra kick if you’re feeling adventurous.

Delightfully crunchy and bursting with freshness, these tacos are a textural dream. Serve them with an extra lime wedge on the side for that zesty punch, or pile on some pickled onions for an added tang.

Riced Broccoli and Pumpkin Soup

Alright, let’s dive into the world of cozy, veggie-packed goodness with a soup that’s as fun to make as it is to eat. Imagine blending the earthy tones of pumpkin with the fresh, slightly nutty flavor of riced broccoli, and you’ve got yourself a bowl of comfort that’s begging to be devoured.

Ingredients

• For the soup base:
  • 2 cups riced broccoli
  • 1 cup pumpkin puree
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt to taste
• For the garnish:
  • 1/4 cup roasted pumpkin seeds
  • 1 tbsp fresh thyme leaves

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the riced broccoli to the pot, sautéing for 3-4 minutes until it starts to soften. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in the pumpkin puree, garlic powder, and onion powder, cooking for another 2 minutes to blend the flavors.
4. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low and simmer for 15 minutes. Tip: A gentle simmer is key to melding the flavors without reducing the soup too much.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Tip: Always leave an opening in the blender lid to let steam escape.
6. Season with salt to taste, then ladle into bowls.
7. Garnish each serving with roasted pumpkin seeds and fresh thyme leaves before serving.

Kick back and savor the creamy texture and rich, autumnal flavors of this soup. For an extra touch of whimsy, serve it in hollowed-out mini pumpkins during the fall season.

Riced Broccoli and Lentil Curry

Zesty as a morning alarm you didn’t set but somehow appreciate, this Riced Broccoli and Lentil Curry is here to shake up your dinner routine with minimal fuss and maximum flavor. It’s the kind of dish that makes you wonder why you ever settled for boring meals, packing a punch of nutrition and taste in every bite.

Ingredients

• For the curry base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 cup red lentils, rinsed
  • 2 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp salt
• For the riced broccoli:
  • 4 cups broccoli, riced
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, sautéing until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the rinsed red lentils, vegetable broth, coconut milk, curry powder, turmeric, and 1/2 tsp salt to the pot. Bring to a boil, then reduce heat to simmer, uncovered, for 20 minutes. Stir occasionally to prevent sticking.
4. While the curry simmers, heat 1 tbsp olive oil in a separate pan over medium heat. Add the riced broccoli and 1/2 tsp salt, sautéing for 5-7 minutes until tender but still vibrant green.
5. Once the lentils are tender and the curry has thickened, taste and adjust seasoning if necessary.
6. Serve the curry over the riced broccoli, or mix them together for a unified dish.

Fluffy yet hearty, this curry dances on the palate with creamy coconut and earthy lentils, while the riced broccoli adds a fresh crunch. Try topping it with a sprinkle of toasted coconut flakes or a squeeze of lime for an extra zing that’ll make your taste buds sing.

Riced Broccoli and Almond Stir Fry

Ready to turn your kitchen into a veggie-packed party? This Riced Broccoli and Almond Stir Fry is here to shake up your dinner routine with crunch, flavor, and a dash of fun.

Ingredients

• For the stir fry:
  • 2 cups riced broccoli
  • 1/2 cup sliced almonds
  • 2 tbsp olive oil
  • 1/4 tsp salt
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp garlic powder

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F) until shimmering, about 1 minute.
2. Add 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. Sprinkle salt over the broccoli, then stir to combine. Cook for another 3 minutes, stirring occasionally, until the broccoli is tender but still crisp.
4. Push the broccoli to one side of the skillet. Add the sliced almonds to the empty space and toast for 1 minute, stirring constantly to prevent burning.
5. Mix the broccoli and almonds together in the skillet.
6. In a small bowl, whisk together soy sauce, honey, and garlic powder until smooth.
7. Pour the sauce over the broccoli and almond mixture, stirring well to coat everything evenly. Cook for 1 more minute to let the flavors meld.
8. Remove from heat and serve immediately for the best texture and flavor.

So there you have it—a dish that’s as fun to make as it is to eat, with a perfect balance of crunchy almonds and tender, flavorful broccoli. Serve it over quinoa for an extra protein punch or enjoy it straight from the skillet (no judgment here).

Riced Broccoli and Blue Cheese Salad

Yikes, it’s broccoli time—but hold the groans! This Riced Broccoli and Blue Cheese Salad is here to turn those frowns upside down with its crunchy, creamy, and downright delicious vibes. Perfect for when you’re pretending to be healthy but really just here for the cheese.

Ingredients

• For the salad:
  • 4 cups riced broccoli (about 2 heads, pulsed in a food processor)
  • 1/2 cup crumbled blue cheese
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the riced broccoli, blue cheese, walnuts, and dried cranberries. Toss gently to mix.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until well combined. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss until everything is evenly coated. Tip: Let it sit for 10 minutes before serving to allow the flavors to meld beautifully.
4. Serve chilled or at room temperature. Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.
5. Enjoy immediately or store in the refrigerator for up to 2 days. Tip: This salad pairs wonderfully with grilled chicken or fish for a more substantial meal.

How’s that for a salad that actually satisfies? The riced broccoli offers a fresh, slightly nutty base, while the blue cheese and cranberries bring a punch of flavor and sweetness. Serve it in a hollowed-out pumpkin for a festive autumn twist that’ll have everyone talking.

Conclusion

Ready to revolutionize your meal prep with these 25 delicious riced broccoli recipes? Each dish offers a healthy, flavorful twist that’s sure to delight. We’d love to hear which recipes become your favorites—drop a comment below! Don’t forget to share this roundup on Pinterest to spread the veggie love. Happy cooking!