Healthy, beautiful, and delicious! These bowls bring it all! The perfect kickstart to a busy day, or lingering over for brunch.
Tip: Any cooked grain is a great fit for this dish. In a pinch for time – use microwaveable brown rice. For an optional but delicious topping to the finished bowls, thin purchased hummus (flavor of your choice – try beet hummus on these bowls) with hot water to a drizzling consistency. Add just before serving.
Prep time: 5-7 minutes
Cook time: 5-7 minutes
Ready in: 15 minutes
Serves: 4
Instructions
- 1 package (10.01 oz.) jack & annie’s Jack Nuggets, cooked according to package directions and cut into bite sized pieces
- 3 Cups hot, cooked brown rice
- 1 teaspoon olive oil or coconut oil, divided
- 4 Cups baby spinach or baby kale
- ½ teaspoon minced garlic
- ¼ teaspoon salt, divided
- 1 Pint cherry tomatoes
- 4 large eggs, lightly beaten (or your favorite vegan egg substitute)
- Optional toppings: avocado slices, cracked black pepper, fresh parsley, hummus
Preparation
- Heat ½ teaspoon oil in a large skillet over medium-high heat. Add spinach, garlic and 1/8 teaspoon salt; sauté 1 minute or just until spinach has wilted. Remove from pan and keep warm.
- Add tomatoes to pan. Cook 5 minutes or just until tomato skins begin to burst. Remove and keep warm.
- Add remaining ½ teaspoon oil to pan; heat 30 seconds. Add eggs and remaining 1/8 teaspoon salt to the pan. Cook eggs, stirring, just until set.
- Divide rice among 4 bowls. Top evenly with sautéed spinach, tomatoes, eggs and nuggets. Add additional toppings as desired. Serve immediately.
