Serves: 2 (ish)

Ingredients:

• 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

Directions:

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.

Dressing:

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.