Robin Rhine McDonald
This actually wasn't a meal I planned to do a blog about, but it turned out so well, I felt I had to share!
I really wanted to try and use up all the leftover veggies and herbs I'd got for certain meals this week. I didn't think I had a consistent theme I could pull together. Then I saw a few posts about these "Buddha bowls" or "Hippy bowls". They looked super tasty. I looked up what's in them, and it's usually just a random combination of whole grains, sometimes beans, veggies, and maybe a sauce. I saw a few with an egg and avocado and my imagination was sparked!
Learning how to use up left over produce is a SUPER important skill to develop when you're making the shift to being healthier. I must say it's taken me time to make this lone successful dish. My other attempts at putting together awesome left over produce meals have been pretty weird. haha. BUT, thankfully both Ryan and I aren't super picky and value eating veggies and not wasting food more than taste... every now and then.
Anyways, here's the end result and the recipe below! Whole thing took me 20 minutes to whip up. You'll love it.
1 cup of cauliflower rice
1/4 cup of chicken stock
1 cup of mushrooms, sliced
1/2 tomato, diced
1 cup of baby kale
1 tbs of cilantro
1 tbs of sliced scallions
half an avocado
Start cooking the cauliflower rice. Toss in the chicken stock and cauliflower, and let it cook until the cauliflower has absorbed the liquid and softened.
While the cauliflower is cooking, slice your veggies, and saute them (mushrooms, tomato, & kale) in another pan.
While your veggies are cooking, crack an egg and prepare it to your preference (I like over easy).
Once everything's done, make a bowl with cauliflower rice, then veggies, then the egg.
Garnish the bowl with the cilantro, scallions, and avocado!
Boom! Easy as that.