Kimchi Breakfast Bowl

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 715kcal

Ingredients

Kimchi Breakfast Bowl

  • ½ cup Brown rice
  • 1 tsp Avocado oil
  • 2 oz Chicken sausage sliced
  • ½ cup Yellow onion thinly sliced
  • ½ cup Bell pepper 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
  • 1 tsp Extra-virgin olive oil
  • 4 Eggs
  • ½ cup Kimchi chopped into bite-sized pieces
  • 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 Green Tea

  • 16 oz Water
  • 2 Green tea bags
US Customary - Metric

Instructions

  • Prepare all ingredients as listed.
  • Cook the rice according to package instructions and keep warm.
  • 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 heat the oil over medium heat, cook eggs to desired doneness.
  • Assemble the kimchi breakfast bowl by layering rice, kimchi, the sausage and vegetable mixture, eggs, avocado, green scallions, and black sesame seeds if using.
  • Combine kiwi and pear in a bowl and sprinkle with chia seeds.
  • Heat the water to 175–185°F (80–85°C), just before boiling. Remove from heat, add the green tea bags, and steep for 2–3 minutes before removing and discarding the tea bags.
  • Serve the kimchi breakfast bowl with fruit and green tea.

Nutrition

Calories: 715kcal | Carbohydrates: 84g | Protein: 25g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 347mg | Sodium: 614mg | Potassium: 1427mg | Fiber: 18g | Sugar: 22g | Vitamin A: 4951IU | Vitamin C: 145mg | Calcium: 206mg | Iron: 6mg

Kimchi Breakfast Bowl

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 715 kcal

Ingredients
 
 

Kimchi Breakfast Bowl

  • ½ cup Brown rice
  • 1 tsp Avocado oil
  • 2 oz Chicken sausage sliced
  • ½ cup Yellow onion thinly sliced
  • ½ cup Bell pepper 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
  • 1 tsp Extra-virgin olive oil
  • 4 Eggs
  • ½ cup Kimchi chopped into bite-sized pieces
  • 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 Green Tea

  • 16 oz Water
  • 2 Green tea bags

Instructions
 

  • Prepare all ingredients as listed.
  • Cook the rice according to package instructions and keep warm.
  • 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 heat the oil over medium heat, cook eggs to desired doneness.
  • Assemble the kimchi breakfast bowl by layering rice, kimchi, the sausage and vegetable mixture, eggs, avocado, green scallions, and black sesame seeds if using.
  • Combine kiwi and pear in a bowl and sprinkle with chia seeds.
  • Heat the water to 175–185°F (80–85°C), just before boiling. Remove from heat, add the green tea bags, and steep for 2–3 minutes before removing and discarding the tea bags.
  • Serve the kimchi breakfast bowl with fruit and green tea.

Nutrition

Calories: 715kcalCarbohydrates: 84gProtein: 25gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.04gCholesterol: 347mgSodium: 614mgPotassium: 1427mgFiber: 18gSugar: 22gVitamin A: 4951IUVitamin C: 145mgCalcium: 206mgIron: 6mg
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