Brown Rice Avocado Egg Bowl

Ingredients

• 4 Cup cooked brown rice - 4 cups (780 g), Metric equivalent given as 780 g.
• 8 Each large eggs - 8 (count)
• 1 Can canned black beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 2 Each avocados, sliced - 2 (medium), Medium avocados.
• 4 Cup baby spinach - 4 cups (120 g), Metric equivalent given as 120 g.
• 1 Cup cherry tomatoes, halved - 1 cup (150 g), Metric equivalent given as 150 g.
• 0.5 Cup fresh cilantro, chopped - 1/2 cup (8 g), Metric equivalent given as 8 g.
• 2 Tablespoon extra-virgin olive oil - 2 tablespoons (30 ml), Metric equivalent given as 30 ml.
• 2 Tablespoon lime juice - 2 tablespoons (30 ml), Metric equivalent given as 30 ml.
• 1 Teaspoon ground cumin - 1 teaspoon (2 g), Metric equivalent given as 2 g.
• 0.75 Teaspoon kosher salt - 3/4 teaspoon (4 g), Metric equivalent given as 4 g.
• 0.5 Teaspoon black pepper - 1/2 teaspoon (1 g), Metric equivalent given as 1 g.
• 2 Tablespoon water - 2 tablespoons (30 ml), Metric equivalent given as 30 ml.

Instructions

1. Prepare beans and vegetables

   1. *Rinse and drain the black beans*, *halve the cherry tomatoes*, *slice the avocados*, and *chop the cilantro* before cooking.

2. Warm rice and beans

   2. 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.

3. Wilt spinach and portion bowls

   3. 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.

4. Fry the eggs

   4. 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.

5. Assemble and finish

   5. *Crown each bowl with 2 fried eggs*, then *add the avocado, cherry tomatoes, and cilantro*. Finish each bowl with the remaining lime juice.