Your brekkie just got a nourishing upgrade with this delicious savoury Basmati Breakfast Bowl! Customise your bowl and throw in all of your favourite healthy ingredients for a filling energising breakfast.
Ingredients:
- 1 x 250g sachet Tilda Brown Basmati rice
- 6 truss cherry tomatoes
- 1 tbsp olive oil
- 100g smoked coconut bacon, diced
- 1 cup sliced mushroom
- 1 tbsp coconut aminos
- 6 Tuscan kale leaves, stripped
- 2 eggs
- 1 avocado
- 1 tsp sesame seeds
- 1 tbsp chopped chives
Method:
- Heat oven to 180°C.
- Place tomato truss on a baking tray and drizzle with olive oil. Bake for 15 mins.
- Heat a large frying pan over medium-high heat and also put a pot of water on to boil.
- Place the mushrooms and cook until golden and crisped.
- Tip the rice into the pan and combine with the other ingredients before adding the coconut aminos and stirring to coat.
- Blanch the kale in the boiling water for 3 min and then drain. While it cooks, fry two eggs.
- Cut the avocado in half and remove seed and skin before sprinkling the dukkah over the cut edges.
- Sprinkle the chives and coconut bacon over the rice and stir through. Build your bowls by adding the rice, kale and avocado.
- Gently place the roasted tomatoes and then top with the fried egg. Season to taste and enjoy.
Make A Basmati Breakfast Bowl