“I’m a working mom living in beautiful Boulder, Colorado, who loves to cook for friends and family. Juggling a career, motherhood, hobbies, social time and (gasp!) “me time” is no easy feat, so things HAVE to be kept simple if I want to maintain any thread of normalcy. Meals with fresh ingredients that are speedy to prep go straight to the top of my list. Luckily, with an athletic (and always hungry!) husband and a daughter who is a pretty adventurous eater, I’m never in short supply of nearby recipe testers.”
I’m a big fan of one-pot meals and garden-fresh ingredients, which is why a brunch bowl is a win-win for me. It’s easy to make and you can doctor it up any way you’d like. Crisp and tangy, soft and spicy, no matter how you mix and match, this bowl is sure to satisfy your palate and your belly.
Egg & Avocado Brunch Bowl (GF, Vegetarian) // serves 2
(Perfect for a weekend meal with a friend)
2 cups cooked Della Basmati with Caramelized Onion Rice, cooked as directed
3-4 kale stems
2 tablespoons toasted sesame oil
1 tablespoon distilled white vinegar
1 teaspoons toasted sesame seeds, plus more for garnish
pinch of salt & pepper
sriracha sauce (optional)
sprinkle of cheddar cheese (optional)
- De-stem kale by breaking up leaves into tiny pieces. (Discard hard stalk.) Thinly slice avocado and radishes.
- Put 1 tablespoon sesame oil in pan to fry 2 eggs any way you prefer. (I favor sunny side up.) When eggs are near completion, toss kale into edge of frying pan to soften up (3-5 minutes). Remove from heat.
- Mix remaining tablespoon of toasted sesame oil with 1 teaspoon distilled white vinegar to create dressing. Fold prepared Della Rice into bowl. Drizzle dressing. Add avocado and radish slices.
- Gently transfer kale and egg into dish. Sprinkle sesame seeds and a pinch of salt/pepper to taste. If desired, add shredded cheddar and/or swirl of sriracha sauce for an extra kick. Serve!