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
Make the quick pickled red onions:
Whisk the vinegar, sugar, and salt in a bowl until dissolved. Add the onion and toss to coat. Let onion sit at room temperature for at least 20 minutes and up to 1 hour, then cover and refrigerate until ready to use (for up to 2 weeks).
Make the green tahini sauce:
In a large bowl whisk together the tahini, garlic, water, lemon juice, salt, and pepper. If it’s too thick, stir in additional water 1 teaspoon at a time until it’s the consistency of a thick salad dressing. Whisk in the parsley and set aside (or refrigerate in an airtight container for up to 1 week; bring to room temp and stir in a bit more water before using if necessary).
Make the grain bowl:
Toss the rice in half of the dressing, then gently fold in the arugula. Add more dressing if desired, or reserve the rest for another use. Divide among 4 bowls, then toss with the radishes, avocado slices, sprouts, and half the pickled onions. Top with a poached or sunny egg.