Walnut Sage Pesto Brown Rice Bowl With Eggs And Sautéed Kale
Recipe originally published in Shape.com
This hearty, fall-inspired dish, takes simple brown rice, kale and eggs to the next level. The secret? A walnut sage pesto that's so good you'll want to put it on everything. BTW, this creative twist on the classic pesto is not only delish, it's also vegan, so even if you don't eat dairy, you can still enjoy it too! And, the best part -- all this yumminess is actually good for you! With a major dose of vitamins A, C and K from kale, healthy fats from walnuts, walnut oil and extra-virgin olive oil, protein from eggs, and fiber from brown rice and kale, this meal will leave you feeling healthy and satiated. So go get your bowl and get cooking!
BOWL INGREDIENTS
Extra-virgin olive oil
1 bunch of Tuscan kale, ribs removed and thinly sliced
1 lemon, juiced
Himalayan pink salt to taste
1/2 cup cooked brown rice
2 eggs
WALNUT SAGE PESTO INGREDIENTS
1 1/2 cups organic Italian parsley, tightly packed
1/2 cup organic sage, tightly packed
2 garlic cloves
1 cup walnuts
1 cup walnut oil
1/4 cup lemon juice
1/4 cup nutritional yeast
Himalayan pink salt to taste
3 tablespoons extra-virgin olive oil
WALNUT SAGE PESTO Rice bowl with eggs & sautéed kale directions
Heat 1 tsp. olive oil over medium heat in a sauté pan and add kale.
Cook until kale is just wilted, about 2 minutes. Remove kale from pan, toss with 1 tsp. Walnut Sage Pesto and lemon juice. Adjust salt to taste and add kale to serving bowl.
Separately, toss hot, cooked brown rice with 1 tbsp. Walnut Sage Pesto. Adjust salt to taste and add rice to serving bowl next to the kale. Set bowl aside.
Add extra virgin olive oil to a pan and add eggs, frying over medium-low heat until eggs are cooked over easy, over medium, or over hard, depending on desired level of doneness.
Place eggs on top of kale and rice.
Serve and enjoy!
Serves 1.
Inspired by Sqirl's "Sorrel Pesto Rice" & "The Stella" Bowls.