a72d5737e130b46b722eff9bbfff78d2e9e6a9339320cde5e7 Print

Brown Rice + Charred Broccoli Grain Bowl with Cucumber, White Beans, Egg and Miso Dressing

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-4 bowls, depending on level of hunger 1x

Scale

Ingredients

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 
  • 24 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

Instructions

  1. Preheat oven to 425° and line two large baking sheets with parchment. 
  2. 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. 
  3. 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. 
  4. Make the dressing: whisk together all ingredients until smooth and creamy, adding more water if necessary to reach desired consistency.
  5. 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!