Charred Broccoli with Sriracha Almond Butter Sauce



  • 1 pound of Smith's Farm broccoli
  • 1 tablespoon plus 1 teaspoon grapeseed oil
  • 1 tablespoon soy sauce
  • Juice of 1 lime
  • ½ cup shelled edamame
  • 2 tablespoons untoasted slivered almonds
  • ¼ cup Sriracha Almond Butter Sauce (recipe below) 
  • 4 scallions, white and green parts, thinly sliced


  • ½ cup smooth almond butter
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 3 tablespoons fresh lime juice (from about 2 limes)
  • 1 tablespoon plus 1 teaspoon sriracha
  • 1 teaspoon honey or maple syrup
  • 2 garlic cloves, grated


  1. MAKE THE SALAD: Using a vegetable peeler, peel the broccoli stems to remove their tough, chewy outer layer. Trim off the tough ends and slice the stems ¼ inch thick all the way up to the florets. Cut off the sliced stems and set aside. Cut the florets into bite-size pieces (about 1 inch wide).
  2. Heat 1 tablespoon of the grapeseed oil in a large nonstick skillet over medium-high heat. Add the broccoli stems (not the florets) and cook for 4 minutes, stirring occasionally.
  3. Add the remaining 1 teaspoon grapeseed oil, the broccoli florets, soy sauce, and lime juice; cook, stirring occasionally, for 5 minutes more. If the pan gets too dry, add water 1 tablespoon at a time. Reduce the heat to medium. Add the edamame and almonds, and cook for about 3 minutes more, until the nuts and edamame are lightly charred. Transfer the broccoli mixture to a serving platter.
  4. MAKE THE SRIRACHA ALMOND BUTTER SAUCE: In a medium bowl, stir together the almond butter, sesame oil, soy sauce, lime juice, sriracha, honey, and garlic.
  5. Stir in warm water, 1 teaspoon at a time, until the mixture is a consistency that can be drizzled.
  6. Drizzle the sauce over the broccoli and scatter the scallions on top. Enjoy immediately or at room temperature.


Thank you to Pure Wow for this great recipe!