This healthy brown rice grain bowl is packed with fiber, healthy fats and protein from ingredients like kale and sliced avocado. Try this gluten-free dish that can easily be customized for a hearty breakfast or supper.
Recipe yields 2 servings
In a skillet, heat the oil over medium heat. Add the garlic and sauté for 1 to 2 minutes, or until fragrant. Add the kale and cook for 2 minutes, or until kale wilts. Stir in the tomatoes, vinegar, salt and pepper. Remove from heat.
Bring a small pot of water to a boil. Reduce the heat to a slow simmer, and with a spoon, carefully add the eggs. Simmer for 6 minutes for soft-boiled eggs. Remove the eggs from the pot and set aside.
Divide the brown rice evenly between 2 bowls; top evenly with kale mixture. Arrange avocado slices next to kale mixture. Peel the eggs, slice in half and top each bowl with 1 egg. Season with black pepper and hot sauce, if desired.