Preheat Oven / Cook Quinoa:
Turn on oven to 425°F. Empty coconut milk and quinoa into a medium sized saucepan over medium. Cook quinoa for about 15-20 minutes, stirring periodically to ensure it doesn't stick to the bottom of the saucepan. When the liquid has been absorbed, remove from heat and set aside.
Roast Broccoli + Chickpeas:
Wash and break apart broccoli florets into a large bowl. Toss with a drizzle of oil and season with salt and pepper. Spread onto a lightly greased baking sheet in a single layer. Drain and rinse chickpeas and empty into a large bowl with a drizzle of oil, spice blend, and salt and pepper. Toss to coat, and spread onto a baking tray in a single layer. Place into the oven and set a timer for 25 minutes.
In a small bowl combine lime juice, mayonnaise, sriracha, ground ginger, and salt and pepper. Set aside.
Saute Bok Choy:
Heat a large skillet over medium-high with a drizzle of oil. Wash and pull apart the bok choy leaves. Once skillet is hot, add bok choy and saute until it is bright green and tender crisp. Remove from skillet and set aside.
Return skillet to medium-high heat with a drizzle of oil. Crack in eggs and cook to your preference (we like sunny side up). Season with salt and pepper.
Divide coconut quinoa between serving dishes, top with roasted broccoli, crispy chickpeas, bok choy, and eggs. Drizzle the dressing over everything and enjoy!