Sweet Thai Roasted Broccoli Bowls
with Ginger Soy Quinoa, Smashed Cucumber, Spicy Mayo & Fried Eggs
- Eggs
- Soy
- Wheat
- Sesame
- Milk
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.
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Quinoa
5 teaspoon
Rice Wine Vinegar
2 unit
Eggs
(Contains: Eggs)
1 ounce
Sweet Thai Chili Sauce
8 ounce
Broccoli
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Mini Cucumber
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 thumb
Ginger
Not included in your delivery
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious mix of Thai-inspired flavors, though some found it too salty or sweet 🍲.
- Ease of prep: Quick and simple to make, with clear instructions that were easy to follow.
- Suggestions: Consider adding more sauce for the broccoli, and adjusting soy sauce to taste for less saltiness.
- Portions: Several felt the meal was light; adding extra veggies or protein could make it more filling.
- Texture: The crunchy broccoli and pickled cucumber provided nice contrast to the fluffy quinoa.
Reviews from our home cooks
Good dish. Loved the mix of the cucumber marinated vinegar and the fried egg with the broccoli and quinoa. Would be a four star if there was more broccoli and another cucumber included. The quinoa to vegetables ratio was way out of balance. One egg per bowl was perfect though.
So good! Love broccoli and the Thai sauce with the pickled cucumber and spicy mayo...delish!
Flavors great! Could use more veggies to both the pickled cucumber and the sweet and sour broccoli. I also added bristle sprouts and red bell pepper.
We loved the broccoli, would suggest rebalancing the recipe to include more broccoli and less quinoa
Easy to prepare and tasty. Putting the broccoli on Al foil lined pan for cooking made clean up much easier.
Better than expected! But, portion was small so we roasted some chickpeas with the broccoli to make it more substantial.
Very good. I modified a bit: added minced garlic with the ginger to the quinoa and added fried shallots on top.
This was great. Next time I will use a lot more ginger than what was suggested. It would be good with avocado slices added to the bowl. I could also imagine it being good with peanut sauce.
Honestly having a bit more sauce to cover the broccoli would really help. I only got half of them covered, and I chopped off the stalks. Everything else was excellent!
The flavors did not meld. It reminded me of a quinoa fried rice dish, but the cucumber seemed to be more of a side dish. I actually mixed the broccoli with the quinoa, cut up some Thanksgiving baked ham, scrambled the eggs and mixed in, but it still needed something....A DRIZZLE OF SESAME OIL MIXED IN DISH and it was 👍🏾. That one simple ingredient tied everything together.
