Crispy, golden, and packed with flavor, this High-Protein Bang Bang Broccoli is the perfect plant-based recipe for a quick and tasty meal. Made with chickpea fava flour and panko breadcrumbs, these broccoli florets are baked to perfection and drizzled with a bold, creamy Bang Bang sauce that combines vegan mayo, sriracha, and sweet chili sauce. Ready in less than 30 minutes, this recipe delivers ~30g of protein per serving and is topped with toasted sesame seeds and green onions for a delicious finishing touch. It’s easy, satisfying, and ideal for a healthy weeknight dinner or snack!
Bang Bang Broccoli
Description
TASTY and EASY! ⬇️
~in less than 30 minutes -
(x2 servings) - ~30g Protein 💪
Ingredients
Broccoli Prep
Sauce
Batter
Toppings
Instructions
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Prep Broccoli
Preheat the oven to 425°F (220°C).
Chop 2 washed medium broccoli heads into florets and place them in a mixing bowl.
Add 1.5 tbsp oil and toss to coat.
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Make the Batter
In the same bowl, add 1/2 cup panko bread crumbs, 1/2 cup cornstarch, 1/2 cup chickpea fava flour, 1 tbsp garlic powder, and 1/2 tsp black pepper.
Stir everything together, then gradually mix in 1/8 cup almond milk and 1 tbsp oil until the broccoli is evenly coated.
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Bake Broccoli
Line a baking sheet and spread the coated broccoli florets on it. Spray with oil for extra crispiness.
Bake for 18-20 minutes until golden and crispy.
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Prepare the Sauce
While the broccoli bakes, mix 1/2 cup vegan mayo, 1/4 cup sriracha, 1/4 cup sweet chili sauce, and 1 tsp garlic powder in a bowl.
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Finish & Serve
Once the broccoli is done, drizzle with the sauce and optionally top with toasted sesame seeds and/or diced green onion.