For the bowl:
- 1 head of broccoli, washed and cut into small florets
- 3 tbsp avocado or olive oil
- 2 tbsp coconut aminos or soy/tamari sauce
- 2–4 eggs, preferably pasture-raised
- 2 cups cooked brown rice, prepared according to package directions (I used brown basmati rice, cooked with ghee)
- 1 cup cooked white beans (or 1 can, drained and rinsed)
- 2 handfuls of greens of choice (I used watercress and baby purple kale)
- 1/2 English cucumber, sliced
- Miso dressing (see below)
- Optional garnish: black sesame seeds and pickled onions or ginger
For the dressing:
- 1 tbsp white miso
- 1 tsp freshly grated ginger (from about a 1 inch knob)
- 1 tsp raw honey
- 1 tsp mustard
- 2 tsp coconut aminos or soy/tamari sauce
- 2 tsp toasted sesame oil
- 2 tbsp tahini
- 1 tbsp brown rice vinegar (ACV works, too)
- 2 tbsp water
- Preheat oven to 425° and line two large baking sheets with parchment.
- Roast the broccoli: place florets in a large mound on one of the baking sheets. Drizzle with olive oil and 1/2 tsp of sea salt and a pinch of freshly ground pepper. Toss until evenly coated. Divide broccoli between two baking sheets, leaving ample space among the florets to facilitate browning. Roast for 20-25 minutes, giving it a quick toss 15 min in. It should be nicely browned with crispy edges. After removing from oven, sprinkle with coconut aminos or soy/tamari sauce. Feel free to prep in advance.
- Meanwhile, make the eggs: fill a medium sized pot halfway with water and set over high heat. Bring to a boil. Once water is boiling, lower in eggs using a slotted spoon. Set a timer for 6 minutes for runny or 7 minutes for jammy. The timing will also depend on the size of your eggs and their temperature, so keep that in mind. While the eggs cook, fill a bowl with ice water to have at the ready. When the timer is up, transfer the eggs to the ice bath to cool. Eggs can be prepped up to 3 days in advance.
- Make the dressing: whisk together all ingredients until smooth and creamy, adding more water if necessary to reach desired consistency.
- Assemble the salad: Fill each bowl with some of the brown rice, beans, roasted broccoli and greens. Drizzle with miso dressing, top with a peeled egg and garnish with black sesame seeds and pickled ginger. Enjoy!