25mBrown Rice Avocado Egg Bowl
A hearty vegetarian breakfast bowl with brown rice, black beans, avocado, fresh vegetables, herbs, and fried eggs as the main protein topping.
- Energy
- 828 calories per serving
- Protein
- 29 g per serving
- Carbs
- 102.6 g per serving
- Fat
- 36.8 g per serving
- Sodium
- 747 mg per serving
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Cook this recipe
- cooked brown rice-4 cups
- large eggs-8 each
- canned black beans-1 can
- avocados-2 each
- baby spinach-4 cups
- cherry tomatoes-1 cup
- fresh cilantro-0.5 cups
- extra-virgin olive oil-2 tbsp
- lime juice-2 tbsp
- water-2 tbsp
- ground cumin-1 tsp
- kosher salt-0.75 tsp
- black pepper-0.5 tsp
Rinse and drain the black beans, halve the cherry tomatoes, slice the avocados, and chop the cilantro before cooking.
Keep fingers tucked away from the knife blade while halving tomatoes, slicing avocados, and chopping cilantro.
In the saucepan, combine the cooked brown rice, black beans, water, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; warm over medium heat until steaming hot, 4 to 5 minutes.
Keep the rice and bean mixture steaming hot until serving.
Stir in the baby spinach, 1 tablespoon olive oil, and 1 tablespoon lime juice; cook just until wilted, about 1 minute, then divide the rice mixture among 4 bowls.
Heat the remaining 1 tablespoon olive oil in the skillet over medium heat; crack in the eggs in batches and fry until the whites are fully set and the yolks are still jammy, 3 to 4 minutes per batch. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Cook eggs until the whites are fully set.
Use caution when adding eggs to hot oil to avoid splatter.
Crown each bowl with 2 fried eggs, then add the avocado, cherry tomatoes, and cilantro. Finish each bowl with the remaining lime juice.
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