- Prep Time:
- 10 min
- Cook Time:
- 30 min
- 1 broccoli crown, florets divided (keeping some stems), large ones sliced in half (9 oz/3 to 4 cups)
- 2 tbsp ( 30 mL ) avocado oil
- 3 tbsp ( 45 mL ) grated parmesan
- ½ tsp ( 2.5 mL ) garlic powder
- ¼ tsp ( 1.25 mL ) cayenne
- 2 tbsp ( 30 mL ) extra virgin olive oil, divided
- 2 cups ( 500 mL ) cooked black rice (from about 1 cup uncooked)
- ¼ cup ( 60 mL ) Peanut Sesame Dressing
- 2 eggs
- 2 tbsp ( 30 mL ) rice wine vinegar
- 2 tbsp ( 30 mL ) sodium reduce soy sauce
- 1 tbsp ( 15 mL ) lime juice (fresh)
- 1 tsp ( 5 mL ) fresh ginger (minced)
- ¼ tsp ( 1.25 mL ) hot Asian pepper flakes or 1/2 teaspoon red pepper flakes
- 1 tbsp ( 15 mL ) toasted sesame oil
- 1 tbsp ( 15 mL ) peanut butter, 100% natural
- 1 tbsp ( 15 mL ) honey
- ¼ cup ( 60 mL ) extra virgin olive oil
- 1 garlic glove, minced
Preheat the oven to 400 °F.
Spread the broccoli pieces over a baking sheet and drizzle with avocado oil, then sprinkle with garlic, salt, and cayenne. Use your hands to toss everything together until the broccoli florets are well-coated. Bake on the center rack of the preheated oven 20 to 25 minutes, or until broccoli is golden-brown and crispy.
While the broccoli cooks make the dressing.
Place all dressing the ingredients except the olive oil in a blender and process until smooth. Slowly add the oil with the blender running.
Five minutes before the broccoli is done, start the rice.
Heat a large skillet with 1 tablespoon of olive oil over medium-high. Add rice and cook, stirring occasionally, until grains no longer stick together, about 4-5 minutes. Add in ¼ cup dressing stir to combine.
Turn off the oven and leave the door open to cool a little while you divide the rice between plates and top with roasted broccoli.
Preheat a non-stick skillet over medium-high heat with one tablespoon of olive oil. If your plates are oven safe, put them in the oven to keep the rice and broccoli warm.
Crack 2 eggs into the hot skillet and cook until whites are set, slightly golden around the edges, and the yolks are still runny, about 3 minutes.
Transfer one fried egg to each prepared plate and sprinkle with chopped cashews, and fresh cilantro leaves. Serve with the leftover dressing, and lime slices. Enjoy!