Sweet Thai Roasted Broccoli Bowls

🥘 Ingredients

• black pepper
  1 tsp
• broccoli
  12 oz
• butter
  2 tbsp
• cooking oil
  2 tbsp
• eggs
  2 unit
• ginger
  1 thumb
• mayonnaise
  1 tbsp
• mini cucumber
  1 unit
• quinoa
  1 c
• rice wine vinegar
  1 tsp
• salt
  4 tsp
• sesame seeds
  1 tbsp
• soy sauce
  1 tbsp
• sugar
  2 tsp
• sweet thai chili sauce
  2 oz
• veggie stock concentrate
  1 unit

🍳 Cookware

• small pot
• medium bowl
• large bowl
• baking sheet
• aluminum foil
• small bowl
• medium pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees F. Wash and dry all produce. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Heat a drizzle of cooking oil in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in 1 cup water (2 cups for 4), veggie 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 mostly absorbed, ⏱️ 20 minutes (15-20 minutes). Keep covered off heat until ready to serve.

   ginger: 1 thumb, cooking oil: 2 tbsp, veggie stock concentrate: 1 unit, soy sauce: 1 tbsp, quinoa: 1 c
2. 

   2

   While quinoa cooks, place a mini cucumber under a plate and press down until it splits open. Cut cucumber into 1-inch pieces. Cut broccoli into bite-size pieces if necessary. In a medium bowl , combine rice wine vinegar , 1 tsp sugar (2 tsp for 4 servings), and 1/2 tsp salt (1 tsp for 4 servings). Stir in cucumber and up to half the sesame seeds . Set aside, stirring occasionally, until ready to serve.

   mini cucumber: 1 unit, broccoli: 12 oz, rice wine vinegar: 1 tsp, sugar: 2 tsp, salt: 4 tsp, sesame seeds: 1 tbsp
3. 

   3

   In a large bowl , whisk together half the sweet thai 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 in a single layer on a baking sheet lined with aluminum foil . Roast on the top rack until browned and tender, 12-15 minutes. Once broccoli is done, carefully return it to the bowl used for seasoning.

   sweet thai chili sauce: 2 oz
4. 

   4

   Meanwhile, in a small bowl , combine mayonnaise and remaining chili sauce. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt to taste.

   mayonnaise: 1 tbsp
5. 

   5

   Heat a drizzle of oil in a medium pan (preferably nonstick; use a large nonstick pan for 4 servings) over medium-high heat. Once hot, crack eggs * into the pan and cover. Fry eggs to preference. Season with salt and black pepper . Turn off the heat.

   eggs: 2 unit, black pepper: 1 tsp
6. 

   6

   Fluff quinoa with a fork; stir in 1 TBSP butter 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.

   butter: 2 tbsp