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Epic Savory Breakfast Bowl

Hey friends! It’s been a little crazy around here with the puppy (he and Roux are currently running the length of the house, wrestling, smashing into tables and chairs, yelping and panting, squeaking all the squeaky toys, and just generally creating chaos) but I wanted to pop in real quick and share the recipe for this epic savory breakfast bowl with you. I first made this breakfast bowl a few weeks ago in the Methow. Then, I made it again at the blogger retreat in Palm Springs. It was such a big hit both times that I decided to share it with you here. It’s hearty and satisfying with brown rice, spinach, avocado, miso honey glazed carrots, turmeric fried eggs, cilantro, and a creamy maple cumin dressing. Basically, it’s my dream breakfast! I hope you love it as much as I do. Continue reading for the recipe…

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Epic Savory Breakfast Bowl

Serves 2

INGREDIENTS

FOR THE MISO GLAZED CARROTS

4 carrots, scrubbed and cut into 1/2 inch diagonal slices

1 tablespoon avocado oil

2 teaspoons chickpea miso

1 teaspoon honey

2 teaspoons apple cider vinegar

1/4 cup water

FOR THE DRESSING

2 1/2 tablespoons mayo

1 teaspoon grainy mustard

1 1/2 tablespoons apple cider vinegar

2 tablespoons extra virgin olive oil

1 tablespoon maple syrup

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

FOR THE EGGS

1 tablespoon ghee

2 eggs

1/8 teaspoon turmeric

FOR THE SALAD

1 cup cooked long grain brown rice

2 cups spinach

1 avocado, pitted, quartered and peeled

chopped cilantro

salt and freshly cracked black pepper

PROCEDURE

FOR THE MISO GLAZED CARROTS

Heat the oil in a medium skillet over medium high heat. Add the carrots and cook, stirring occasionally, until beginning to brown.  Meanwhile in a small bowl combine the miso, honey, apple cider vinegar and water and whisk until smooth. Add the miso mixture to the pan with the carrots and toss to coat. Continue cooking, stirring frequently, until the  miso glaze has thickened slightly and the carrots are glossy and tender. Set aside.

FOR THE DRESSING

Combine everything in a bowl and whisk until smooth.

FOR THE EGGS

Heat the ghee in a non-stick skillet over medium heat. Add the eggs and cook according to your preference. Just before removing from the pan, sprinkle with the turmeric.

FOR THE SALAD

To assemble, divide the rice, spinach and avocado between two bowls. Add half the carrots and one fried egg to each bowl. Top each bowl with a generous drizzle of dressing, chopped cilantro and salt and freshly cracked black pepper.

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