Kimchi Bowl

Prep Time 15

Cook Time 20

Servings

Calories 869kcal

½ cup White rice
1 tsp Avocado oil
2 links 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
1 cup Oyster mushrooms torn into bite sized pieces
2 cups Baby spinach
2 tsp Butter for frying eggs
4 Eggs
½ cup Kimchi chopped into bite sized pieces
1 Avocado ripe halved and sliced
½ tsp Black sesame seeds optional

Prepare all ingredients as listed, slicing vegetables and setting garnishes aside.
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 oyster mushrooms and cook until tender. 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.
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 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.