Sweet Thai Roasted Broccoli Bowls
with Ginger Soy Quinoa, Smashed Cucumber, Spicy Mayo & Fried Eggs
A fun fact about quinoa? It’s actually a protein-packed seed! And, it forms the base for tonight's hearty, vegetarian bowls. For your bowls, you’ll top your quinoa with roasted broccoli coated in a sweet thai chili sauce, smashed pickled cucumber with sesame seeds, an egg fried to your heart's desire, and drizzle spicy mayo. The hardest part: getting a little bit of everything onto your fork.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 thumb
Ginger
2 tablespoon
Soy Sauce
(ContainsSoy, Wheat)½ cup
White Quinoa
1 unit
Persian Cucumber
8 ounce
Broccoli Florets
5 teaspoon
Rice Wine Vinegar
1 tablespoon
Sesame Seeds
1 ounce
Sweet Thai Chili Sauce
(ContainsSoy)2 tablespoon
Mayonnaise
(ContainsEggs)2 unit
Eggs
(ContainsEggs)1 unit
Veggie Stock Concentrate
Not included in your delivery
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). • Heat a drizzle of oil in a small pot over medium-high heat. Add ginger; cook, stirring, until fragrant, 30 seconds. • Stir in 1 cup water (2 cups for 4), stock concentrate, and half the soy sauce (you’ll use the rest in step 3). Bring to a boil, then stir in quinoa. Cover and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, 15-20 minutes. • Keep covered off heat until ready to serve.
• While quinoa cooks, place cucumber under a plate; press down until cucumber splits open. Cut cucumber into 1-inch pieces. Cut broccoli florets into bite-size pieces if necessary. • In a medium bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), and ½ tsp salt (1 tsp for 4). Stir in cucumber and up to half the sesame seeds (save the rest for serving). Set aside, stirring occasionally, until ready to serve.
• In a large bowl, whisk together half the chili sauce (you’ll use the rest in the next step), remaining soy sauce, and a drizzle of oil. Add broccoli and stir to coat; spread out on a foil-lined baking sheet. • Roast on top rack until browned and tender, 12-15 minutes. • Once broccoli is done, carefully return to bowl used for seasoning.
• Meanwhile, in a small bowl, combine mayonnaise and remaining chili sauce. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt to taste.
• Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4 servings) over medium-high heat. Once hot, crack eggs* into pan and cover. Fry eggs to preference. Season with salt and pepper. Turn off heat.
• Fluff quinoa with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt. • Divide quinoa between bowls and top with broccoli, smashed cucumber, and eggs in separate sections. Drizzle with spicy mayo. Garnish with as many remaining sesame seeds as you like and serve.