Veggie Bowl with Pickled Onions and a Poached Egg
Ingredients for the Bowl
½ cup of jasmine rice, preferably made with garlic and turmeric powder
½ cup chopped cauliflower florets
½ cup chopped broccoli florets
½ cup sweet potato, diced
½ avocado, sliced
2 tablespoons garlic powder
1 tablespoon onion powder
2 tablespoons paprika
½ cup olive oil
Salt
Black pepper
Ingredients for the Pickled Onions
1 red onion, sliced into thin half-circles
1 cup distilled white vinegar
1 cup water
3 tablespoons white sugar
3 teaspoons kosher salt
Ingredients for the Lemon Tahini Dressing
¼ cup tahini
2 tablespoons olive oil
3 tablespoons water
Juice of 1 lemon
1 teaspoon garlic powder
Ingredients for Poached Egg
1 medium egg
1 tablespoon distilled white vinegar
Instructions
Make the pickled onions beforehand: Put distilled white vinegar and water in small pot with sugar and salt. Bring to rapid boil, stirring to ensure the sugar and salt are dissolved. In the meantime, slice the onion into thin half-circles and put the slices into a glass container like a mason jar or Pyrex. Once vinegar and water mixture (brine) has come to a boil, remove from heat for a few seconds and then pour over top of the onions. Let sit for 30 minutes, then put into fridge for at least 4 hours.Â
Make rice how you normally would, but add in a splash of olive oil and a teaspoon each of garlic powder and turmeric.
Place chopped cauliflower, broccoli, and sweet potato in a large bowl and drizzle with ½ cup olive oil, garlic powder, onion powder, and paprika, salt, and pepper. Toss to cover the vegetables evenly.
Turn oven to broil, line a baking sheet with foil, and spread spiced vegetables on baking sheet. Place sheet in over for 15-20 minutes, flipping veggies once in the middle.
Make the tahini dressing: Combine tahini, lemon juice, two tablespoons of olive oil, water, teaspoon of garlic powder and stir well. Season with salt and pepper to taste.
Poach an egg: bring a medium pot of water to a slight boil, then dump in white vinegar and lightly stir. Crack egg into a small bowl, being careful to not break the yolk, and then gently pour egg from bowl into hot water. Remove the pot from heat, and lightly stir the water to ensure the egg doesn’t stick to the bottom of the pot. Wait 90-120 second, then remove egg with slotted spoon or spider spatula.
Assemble: Place cooked rice in wide, shallow bowl. Spoon 1-2 cups of the roasted veggies on the rice. Scoop sliced avocado into bowl and fan out slices. Place pickled onions next, and top everything with the poached egg. Drizzle the tahini dressing and lightly crack black pepper to finish. Serve immediately!
If you’d like more curated recipes in your life, mediocre jokes, and a continuous stream of food trivia, subscribe below!