By Ja’Marcus and Brienn Robinson
Sticky-Sweet Pepper & Broccoli Bowls
Power Rangers, power stance, power nap, power bowl: all pretty important. And while we love each one, there’s only one we’d choose to come home to after a long day. This week, we present unto you a layered, textured, flavorful masterpiece of a bowl. In it you’ll find tender, soy-glazed broccoli, onion, and bell pepper on a bed of ginger-infused rice. Adorning the top is a perfectly fried egg, sesame seeds, and—wait for it—a drizzle of Sriracha mayo. One bite will have you feeling like the power lies on your siiiiiiide.
Updated at: Thu, 17 Aug 2023 06:33:52 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories568.2 kcal (28%)
Total Fat24.8 g (35%)
Carbs75.1 g (29%)
Sugars12.7 g (14%)
Protein12.6 g (25%)
Sodium2040.6 mg (102%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Wash and dry produce. Peel and finely chop or grate ginger. Cut broccoli into bite-size pieces. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper. Peel and finely chop garlic.
Step 2
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Step 3
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add broccoli, onion, and bell pepper; season with salt and pepper. Cook, stirring, until lightly browned and tender, 4-6 minutes. Add garlic and remaining ginger; cook, stirring, until fragrant, 30 seconds. Stir in soy glaze, soy sauce, and ¼ cup water (½ cup for 4 servings). Cook, stirring, until sauce has reduced and veggies are coated, 2-3 minutes. Stir in half the sesame seeds. Turn off heat; transfer veggies to a medium bowl. Wash out pan.
Step 4
Meanwhile, in a small bowl, combine 2 TBSP mayonnaise (4 TBSP for 4 servings) with as much Sriracha as you like. (Start with half the Sriracha, then taste and add more from there if you like things spicy!) Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Step 5
Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
Step 6
Fluff rice with a fork and season with salt. Divide rice between bowls and top with veggies and fried eggs. Drizzle with as much Sriracha mayo as you like. Sprinkle with remaining sesame seeds.
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