In many parts of the world, something warm and savory starts the day—usually something filling, healthy, and waayyyy more interesting than cereal. These bowls have a base of brown rice (but you can use any grain you want), yummy tahini dressing, pickled red onions you’ll want to put on everything (good thing cuz you’re going to have extra!), and a runny, sunny egg. You can even make the pickled onions and tahini sauce ahead of time so you can just roll out of bed and assemble this bad boy. And, while it’s great in the morning, would you kick this dish out of bed at any hour of the day? I didn’t think so…
½ cup apple cider vinegar
1 tablespoon sugar
1 ½ teaspoons kosher salt
1 medium red onion, thinly sliced
½ cup pure tahini paste
2 cloves garlic, very finely minced
6 tablespoons water, plus more if necessary
¼ cup fresh lemon juice, plus more to taste
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
½ cup parsley leaves, very finely chopped
4 cups cooked brown rice
2 cups arugula leaves
6 radishes, sliced
1 avocado, pitted and sliced
1 cup cherry tomatoes
4 eggs, poached or sunny-side-up
A decadent, grown-up twist on the classic egg dish—great for breakfast, brunch, or brinner.
A slightly different take on cinnamon rolls.
Like pasta for breakfast, but a little healthier.