Kimchi Bowl

Prep Time 15

Cook Time 20

Servings

Calories 848kcal

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

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.