A grain bowl is one of the most satisfying lunches. It has everything you need in one bowl and cooked in one pan! This grain bowl has one of my favorite food hacks, I use a prepared packet of quinoa and brown rice, all you need to do is warm it! I opted for sautéed Kale here but Spinach or Chard would do just fine. Drizzle everything with my Chimichurri Sauce and be prepared to eat every last drop of this amazing and extremely nutritious lunch.
Makes 1 Bowl
1 tbsp olive oil divided
1 8.5 oz packet of Quinoa and Brown Rice Mix- I like Seeds of Change
1.5 cups chopped kale
1 tsp lime juice
1 egg
1/4 avocado sliced
1 tbsp Chimichurri Sauce (recipe in "sides" section)
Sea Salt and Pepper
Heat a non-stick skillet to medium low. Drizzle a little of the olive oil until pan is coated. Add quinoa and rice packet and about 1 tsp water to pan. Cook until rice is warmed through, about 2 minutes. Add a little salt and pepper. Add rice to a bowl.
Drizzle a little more of the olive oil into the pan. Add kale and turn heat up to medium. Add a little more salt and pepper and the lime juice. Sauté until kale softens but is still bright green, about 2 minutes. Add kale to bowl on top of rice.
Turn heat to low. If you have a silicone egg ring spritz with olive oil and place on pan. Crack the egg into the ring. If you don't have a ring just crack egg into pan. Cook on low until the white sets. If using the ring run a butter knife around the sides to loosen egg and remove ring. With a spatula flip the egg gently. Turn heat off. Cook for about 30 seconds for a nice runny yoke. Remove from pan and place on top of kale.
Add sliced avocado, drizzle with chimichurri and add a little flaky sea salt and cracked pepper. Cut into the egg and let that yoke create a delicious and smooth sauce.