🍚 Brown Rice Bowl with Jammy Eggs, Olive Vinaigrette, and Roasted Sweet Potatoes 🍠🥚
This Brown Rice Bowl is a comforting and nutritious meal that brings together the nutty flavor of brown rice, creamy jammy eggs, roasted sweet potatoes, and a tangy olive vinaigrette. Each bite is packed with textures and flavors, making it the perfect wholesome meal for any time of the day! 🌿✨
Ingredients:
Brown Rice:
1 cup brown rice 🍚
2 cups water or vegetable broth 🥣
Pinch of salt 🧂
Jammy Eggs:
4 large eggs 🥚
Roasted Sweet Potatoes:
1 medium sweet potato, peeled and diced 🍠
1 tbsp olive oil 🌿
Salt & pepper to taste 🧂
1/2 tsp smoked paprika or ground cumin (optional) 🌶️
Olive Vinaigrette:
1/4 cup extra-virgin olive oil 🫒
2 tbsp red wine vinegar 🍷
1 tsp Dijon mustard 🍯
1 clove garlic, minced 🧄
Salt & pepper to taste 🧂
Toppings:
1 cup baby spinach or mixed greens 🥬
1/2 avocado, sliced 🥑
1/4 cup cherry tomatoes, halved 🍅
1/4 cup Kalamata olives, pitted and sliced 🫒
Fresh herbs (parsley or basil), chopped 🌿
Optional: Crumbled feta or goat cheese 🧀
Instructions:
Cook the Brown Rice:
Rinse the brown rice under cold water.
In a saucepan, combine the rice with water or vegetable broth and a pinch of salt.
Bring to a boil, then reduce heat to low, cover, and let simmer for 30-35 minutes until the rice is tender and the liquid is absorbed.
Remove from heat and fluff with a fork. 🍚
Roast the Sweet Potatoes:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced sweet potatoes with olive oil, salt, pepper, and smoked paprika or cumin (if using).
Spread them evenly on the baking sheet and roast for 20-25 minutes, or until tender and lightly golden. 🍠
Prepare the Jammy Eggs:
Bring a medium pot of water to a boil.
Gently lower the eggs into the boiling water and cook for 6-7 minutes for jammy yolks.
While the eggs are cooking, prepare an ice bath by filling a bowl with ice and water.
Transfer the eggs to the ice bath once cooked. After they’ve cooled, peel the eggs and set them aside. 🥚
Make the Olive Vinaigrette:
In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
Taste and adjust seasoning as needed. 🫒
Assemble the Bowls:
Divide the cooked brown rice among bowls.
Add a handful of baby spinach or mixed greens.
Top with roasted sweet potatoes, sliced avocado, cherry tomatoes, and sliced olives.
Slice the jammy eggs in half and place them on top of each bowl.
Drizzle with the olive vinaigrette and sprinkle with fresh herbs and crumbled cheese if desired. 🌿
Serve and Enjoy:
Serve immediately and enjoy this flavorful, nutrient-packed bowl!
This bowl is a beautiful mix of hearty, creamy, and savory flavors, making it a perfect option for a nourishing lunch or dinner. Enjoy the balance of textures and the zesty olive vinaigrette for a memorable meal! 💛
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