Ingredients
Kimchi Breakfast Bowl
- ½ cup White rice
- ½ cup Kimchi chopped into bite sized pieces
- 1 tsp Avocado oil
- 2 Chicken sausage links sliced
- ½ cup Yellow onion thinly sliced
- ½ cup Bell peppers thinly sliced
- 2 cloves Garlic minced
- 1 tsp Fresh ginger peeled and minced
- 2 Scallions thinly sliced with white parts reserved for cooking and green parts for garnish
- 2 cups Baby spinach
- 2 tsp Butter for frying eggs
- 4 Eggs
- 1 Avocado ripe halved and sliced
- ½ tsp Black sesame seeds optional
Kiwi Pear + Chia Seeds
- 2 Kiwis peeled and sliced
- 1 Pear ripe cored and sliced
- 1 tsp Chia seeds
Hot Matcha Green Tea
- 16 oz Water
- 2 tsp Matcha green tea powder
Instructions
- Prepare all ingredients as listed, slicing vegetables and setting garnishes aside.
- Cook the rice according to package instructions. Season with salt and pepper.
- Heat a large skillet over medium heat and add avocado oil. Add chicken sausage and cook until browned and heated through, then remove from the skillet and set aside.
- In the same skillet, add yellow onion and bell peppers and sauté until softened. Add garlic, ginger, and the white parts of the scallions and cook until fragrant.
- Add spinach and cook just until wilted. Return sausage to the skillet and stir to combine, then remove from heat.
- In a separate pan over medium heat, melt butter and cook eggs to desired doneness.
- Portion the rice, kimchi, sausage, spinach, onions, peppers, eggs, avocado, scallions, and black sesame seeds if using.
- Heat water until hot but not boiling. Add matcha green tea powder and whisk until smooth and frothy.
- Serve the kimchi breakfast bowl with fruit and matcha green tea.
Nutrition
Calories: 848kcal | Carbohydrates: 86g | Protein: 35g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 398mg | Sodium: 1202mg | Potassium: 1187mg | Fiber: 16g | Sugar: 23g | Vitamin A: 2663IU | Vitamin C: 137mg | Calcium: 175mg | Iron: 6mg
Kimchi Bowl
Ingredients
Kimchi Breakfast Bowl
- ½ cup White rice
- ½ cup Kimchi chopped into bite sized pieces
- 1 tsp Avocado oil
- 2 Chicken sausage links sliced
- ½ cup Yellow onion thinly sliced
- ½ cup Bell peppers thinly sliced
- 2 cloves Garlic minced
- 1 tsp Fresh ginger peeled and minced
- 2 Scallions thinly sliced with white parts reserved for cooking and green parts for garnish
- 2 cups Baby spinach
- 2 tsp Butter for frying eggs
- 4 Eggs
- 1 Avocado ripe halved and sliced
- ½ tsp Black sesame seeds optional
Kiwi Pear + Chia Seeds
- 2 Kiwis peeled and sliced
- 1 Pear ripe cored and sliced
- 1 tsp Chia seeds
Hot Matcha Green Tea
- 16 oz Water
- 2 tsp Matcha green tea powder
Instructions
- Prepare all ingredients as listed, slicing vegetables and setting garnishes aside.
- Cook the rice according to package instructions. Season with salt and pepper.
- Heat a large skillet over medium heat and add avocado oil. Add chicken sausage and cook until browned and heated through, then remove from the skillet and set aside.
- In the same skillet, add yellow onion and bell peppers and sauté until softened. Add garlic, ginger, and the white parts of the scallions and cook until fragrant.
- Add spinach and cook just until wilted. Return sausage to the skillet and stir to combine, then remove from heat.
- In a separate pan over medium heat, melt butter and cook eggs to desired doneness.
- Portion the rice, kimchi, sausage, spinach, onions, peppers, eggs, avocado, scallions, and black sesame seeds if using.
- Heat water until hot but not boiling. Add matcha green tea powder and whisk until smooth and frothy.
- Serve the kimchi breakfast bowl with fruit and matcha green tea.
Nutrition
Calories: 848kcalCarbohydrates: 86gProtein: 35gFat: 43gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 398mgSodium: 1202mgPotassium: 1187mgFiber: 16gSugar: 23gVitamin A: 2663IUVitamin C: 137mgCalcium: 175mgIron: 6mg
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