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: 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
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
Tried this recipe?Let us know how it was!