Serves: 2 (ish)
- 1 cup short grain brown rice
- 2 cups vegetable or chicken broth
- 1 cup edamame
- 1 avocado, sliced thinly
- 2 cloves garlic, minced
- 1 bunch kale, de-stemmed and chopped
- 4 Tbsp olive oil
- 1 Tbsp honey
- 2-4 eggs (depending on if you want 1 or 2 eggs)
Ingredients for Dressing:
- 1/2 cup plain yogurt
- ¼ cup tahini
- ¼ cup fresh basil, diced
- ½ lemon squeezed
- Dash of salt and pepper
Heat a medium pot over medium-high heat with 2 Tbsp olive oil. Rinse the brown rice and add to pot and stir around to lightly toast the rice. Add 2 cups broth, bring to boil, reduce to low, cover, and simmer for about 30 minutes or until all the water has been absorbed.
Meanwhile in a non-stick pan over medium heat, add 2 Tbsp oil and garlic. Cook garlic for 5 minutes until lightly browned. Add chopped kale and stir until kale is crispy, about 2-4 minutes. Drizzle with honey salt and pepper and sauté for another minute or so. Remove from heat and set aside.
Mix yogurt, tahini, basil, lemon, salt and pepper until combined. Add water if too thick.
In a small frying pan over medium heat, fry 2 eggs to liking.
Assemble bowls with rice, edamame, kale, dressing, avocado, egg.