Another Nourishing Breakfast Bowl

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The latest edition of my go-to breakfast and lunch

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I make several variations of this bowl for breakfast or lunch each week, and more recently I’ve been adding in some cilantro lime Right Rice— it’s so good! I dress my greens the same way almost every time: you can find that recipe here. Microgreens are one of my favorite things to keep around and add to essentially everything I make because they really brighten up each dish and make everything just feel healthier. I feel the same way about pickled red onions, which I like to make a new batch of each week. And as always, you can find a discount code for the bowls and plates I use here.

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Ingredients:

• 1 handful of spicy greens or your favorite type of salad greens

• 1 handful of microgreens

• 1-2 Tbsp. olive oil

• 1/2 Tbsp. fresh lemon, lime or orange juice

• A little splash of champagne or white wine vinegar

• Grated pecorino romano or parmesan cheese

• 1 poached egg

• Cilantro lime Right Rice

• Pickled red onion

• Lots of freshly ground black pepper

• Flaky salt

• Olive oil for drizzling

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Directions:

• Start by making your rice: I like to use leftover rice from the night before as this saves a bit of time, but Right Rice only takes about 10 minutes to cook so it’s not the end of the world if you need to make this in the morning.

• Poach an egg or two and let rest on a plate while you dress your greens.

• Add your greens to your serving bowl and dress them with olive oil, citrus juice, champagne vinegar, flaky salt and freshly ground black pepper, tossing to coat.

• Add your rice and poached egg to the bowl, topping with flaky salt and more freshly ground black pepper. Add pickled red onions and pecorino, then drizzle some of your favorite olive oil on top.

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Disclosure: I may earn a commission at no extra cost to you if you decide to buy any of the products I refer to and promote. All opinions are my own.

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