Start your day with an energizing and hearty rice power bowl topped with fried egg, avocado, kale and roasted sweet potato over a base of Mahatma® Parboiled Rice.
Preheat oven to 425°F. Cook rice according to package directions.
Meanwhile, toss together sweet potatoes, 2 tbsp of olive oil, and 1/4 tsp each salt and pepper. Arrange on parchment paper–lined baking sheet in single layer; bake for 15 to 20 minutes or until golden and tender. Set aside.
Heat 1 tbsp of the oil in large skillet set over medium heat; cook kale for 3 to 5 minutes or until tender and wilted. Remove kale from pan; set aside.
Wipe out skillet with paper towel; heat butter and remaining oil in skillet set over medium heat. Crack eggs into pan, in batches, if needed. Cook for 3 to 5 minutes or until yolks are still runny, whites are set and crispy around edges or until cooked as desired. Sprinkle with remaining salt and pepper.
Divide rice among 6 bowls. Top with roasted sweet potatoes, eggs, avocado, kale and green onions. Serve with hot sauce (if using).
Serve with pico de gallo, if desired, or drizzle with warmed enchilada sauce and a sprinkle of cheese.
Give yourself what you need first in the morning, or any time of day, with a blend of hearty grains, protein, vegetables and fats. Accompany with your choice of cheese for a bit of dairy if you choose!
Once you enjoy a warm and filling meal you won’t be going back to your average breakfast cereal! And, on top of it all, this bowl is simple and takes just about 30 minutes from start to finish so you can make something satisfying any time of day whether you need a quick but quality breakfast, lunch or dinner.
Looking for more breakfast bowl ideas? This Turmeric Breakfast Bowl is made with a blend of jasmine, red and wild rice or maybe a Bacon and Egg Kimchi Bowl. You can even get adventurous by starting with a base of Mexican-style rice and adding on all of your favorite toppings!
This bowl is filled with lots of delicious components like:
Grains: Mahatma® Parboiled Rice, which is rice that has been partially boiled in its husk meaning it has more of the natural vitamins and minerals found in rice. Want to know more? Check out our Parboiled Rice 101 guide.
Vegetables: Roasted sweet potato, kale and green onions. Feel free to swap in other greens or veggies of choice like squash, asparagus or spinach.
Fats: We’ve used a power blend of creamy avocado, olive oil and a bit of butter for the ultimate flavor and benefits.
Protein: We’ve fried eggs to enjoy on top, but if you want a vegetarian version simply use tofu or another meat free alternative.
If you are looking for a delicious easy side dish try our: Coconut sweet rice recipe.