Nourish Grain Bowl With Jammy Eggs & Creamy Roasted Pepper Dressing

bowls / brunch / gluten free / meat free / low carb / quick meals

A delicious and healthy warm grain bowl filled with veggies and herbs. It’s tossed in a creamy roasted red pepper dressing and topped with a runny, jammy egg for a beautiful brunch bowl.

I’ve been getting a little creative with my quick lunches lately. I haven’t been craving any sort of chicken or fish, mainly because I don’t think I want the hassle of having to cook them. I also haven’t been craving beans so that left the one protein I always have in my fridge: eggs!

I definitely wanted a sort of salad to put this jammy egg on top of, and a warm grain bowl is the perfect solution. I’m using organic brown rice. I love getting the frozen boxes of organic brown rice from Trader Joes to have on hand for a quick lunch like this. It only takes but a few minutes in the microwave to be fully cooked and ready to eat!

Here’s what you’ll need for this Nourish Grain Bowl with Jammy Eggs and Creamy Roasted Red Pepper Dressing:

• brown rice

• arugula

• purple cabbage

• cucumber

• orange/ yellow bell pepper

• dill

• egg

• salt & pepper

• plain nonfat greek yogurt

• red pepper and eggplant spread (from Trader Joes) or roasted red peppers, jarred or canned

• garlic

• lemon juice

• lemon zest

• harissa

• apple cider vinegar

• smoked paprika

Another staple for this dressing that makes life my easier and faster is the Red Pepper and Eggplant Spread from Trader Joes. It has such a deep, amazing flavor and saves me the trouble of roasting my own red peppers and eggplant.

Nourish Grain Bowl With Jammy Eggs & Creamy Roasted Pepper Dressing

(serves 4)

ingredients:

• 1 cup brown rice

• 2 cups arugula

• 1 cup purple cabbage, chopped

• 3 persian cucumbers, diced

• 1/2 cup orange/ yellow bell pepper, diced

• 1/4 cup dill

• 4 eggs (depending how many you want on top of your bowl)

creamy roasted red pepper dressing

• 1/2 tsp salt & 1 tsp pepper

• 1/3 plain nonfat greek yogurt

• 1/4 cup red pepper and eggplant spread (from Trader Joes) OR 1/4 cup roasted red peppers, jarred or canned

• 1 garlic clove

• 1/2 lemon, juice

• 1 tbsp lemon zest

• 1 tsp harissa

• 2 tbsp apple cider vinegar

• 1 tsp smoked paprika

• water to thin it out

directions:

1. make your jammy eggs. bring a large saucepan of water to a boil over medium-high heat. using a slotted spoon, carefully lower eggs into water one at a time. cook 6½ minutes, adjusting heat to maintain a gentle boil. transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.

2. make the dressing by combining the dressing ingredients in your blender. blend until smooth. add water as necessary to thin out.

3. in a large bowl, combine the rice, arugula, cabbage, cucumbers, peppers, and dill. pour on the dressing and mix everything together.

4. plate the nourish grain bowls. peel the eggs, cut in half and add to the top of the salad. finish it off with salt and pepper over the egg.

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