Quick brown rice and quinoa, greens and poached egg bowl
(at time of publication)
- 4 eggs
- 2 bunches broccolini, trimmed, halved or 4 cups broccoli florets
- 2 cups green beans, trimmed
- 1 tablespoon tahini
- 1½ tablespoons lime juice
- 2 x 250g pouches microwavable brown rice and quinoa
- 1½ cups cherry tomatoes, quartered
- ¹/³ cup fresh basil, chopped
- 1 small avocado, sliced
1 Bring a large, deep frying pan of water to the boil over a high heat. Reduce heat to medium-low. Use a large spoon to create a whirlpool. Carefully add eggs to the centre of the whirlpool and poach for 3 minutes for a soft yolk. Remove eggs with a slotted spoon and drain on paper towel.
2 Meanwhile, in a large pot of boiling water, cook broccolini and beans for 2-3 minutes, until bright green and just tender. Drain.
3 In a small bowl, combine tahini, 1 tablespoon of the lime juice and 1 tablespoon hot water. Heat rice following packet instructions and transfer to a large bowl. Add tomatoes, basil and remaining lime juice and stir to combine.
4 Divide rice among 4 bowls. Top with vegetables and a poached egg. Serve drizzled with tahini dressing.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 4g
Dietary fibre 11g
Make it gluten free: Check tahini is gluten free.
Make it low FODMAP: Use broccoli not broccolini. Limit avocado to 2 tablespoons per serve.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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