Kimchi Breakfast Bowl

Prep Time 15

Cook Time 20

Servings

Calories 789kcal

1/3 cup Brown rice
1 tsp Avocado oil
2 Chicken sausage links 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
2 tsp Extra-virgin olive oil 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.
Cook the rice according to package instructions.
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.
Heat the oil in a pan over medium heat. Cook the eggs until the whites are firm. Season with salt and pepper.
Assemble the kimchi breakfast bowl by layering rice, kimchi, sausage, onion, peppers, eggs, avocado, 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.