Breakfast bowls with brown rice, greens & miso dressing

While everyone is distracted by often over-engineered smoothie bowls and piles of pancakes, I would like to take a moment to introduce you to a savoury breakfast bowl – because bowls seem to be all the rage. However, serving this on a good old fashioned plate works just as well – except maybe for Instagram…but that’s another discussion for another day.

I like savoury breakfasts – not all the time, but certainly the vast majority. I like runny eggs and ripe avocados, toasted rye topped with ricotta and tomatoes. Sure, a pancake is a nice treat but it’s not a sustainable or flattering breakfast option for my waistline…so in comes the savoury (and hopefully healthy) breakfast.

Packed with a variety of greens (because anything green has got to be full of health), a soft gooey egg (protein all the way) and brown rice (energy for the rest of your day) just makes sense to me. This bowl not only fills you up and tastes amazing – but it doesn’t leave you bloated or in a food coma (which I find a big bowl of sweet breakfast often does to me – that, or leaves me momentarily sugar-buzzed and energetic, only to crash a half-hour later).

You can play around with the different greens in this – swap spinach out for wilted kale, blanch some green beans if you want to shift gears into a lunch version or try quinoa or farro instead of brown rice. Like always, it’s up to you. My boyfriend also never says no to a good glug of his favourite hot sauce on the side – whatever floats your boat people…

Serves 2

Brown rice breaky bowls with greens

The list:

2 eggs, room temperature
1 cup brown rice
1 avocado, roughly diced
2 spring onions, sliced thinly
2 large handfuls of baby spinach
1 small handful of alfalfa sprouts
A few fresh basil leaves
2 tsp black sesame seeds
Salt and pepper

The dressing:

2 tsp white miso paste
Juice and zest of half a lemon
2 tsp tamari
1/2 tsp toasted sesame oil

The method:

  1. Into a small pot place brown rice and 2 cups of water, bring to boil, cover and cook until liquid has practically disappeared, then turn off heat and allow to steam for 10 minutes – I recommend testing the consistency of the rice if water is taking longer than 15 minutes to be absorbed, drain if rice is cooked ahead of time. Once drained, return to pot with lid on to steam.
  2. While your brown rice is cooking, complete all other prep. Start by bringing a small pot of water to the boil, once boiling lower in your eggs and set a timer for 6 minutes. When done, plunge eggs immediately into an iced water bath to cool (and stop the cooking process). Gently peel the shell.
  3. For the miso vinaigrette, mix all ingredients together and whisk lightly until they come together.
  4. When the brown rice has finished steaming stir in a third of the vinaigrette, and portion into two bowls, arranging avocado, spring onions, spinach, basil and alfalfa sprouts. Portion out remaining dressing over the bowls then top with eggs and sesame seeds. Season to taste.


Perfect for lazy Sunday mornings

*Recipe adapted from the delightful and inspiring Local Milk Blog

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