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Wholesome Brunch Rice Bowl Recipe


Wholesome Brunch Bowl Recipe

Image: Jacqueline Alwill

Brunch is a great time for utilising leftover food in the fridge and creating beautiful, nutritious meals at a slower pace. I’ve incorporated leftover brown rice to this bowl with simple vegetables and a little kick of caramelised onion and thyme to make the most wholesome of brunch bowls.

Serves: 1

DF, GF, V

Ingredients

Method

  • 1 free-range egg
  • 1 tsp extra-virgin olive oil
  • 1 cup cooked brown rice
  • ½ cup frozen peas, defrosted
  • ½ cup cherry tomatoes, halved
  • 2 cups baby spinach leaves
  • 2 tsp caramelised onion
  • 1 tsp thyme leaves, finely chopped
  • Pinch chilli flakes
  • Lemon wedge, to serve
  • Sea salt & black pepper, to serve
  1. Bring a small pan of water to the boil, add egg and cook according to a preference of soft- or hard-boiled.
  2. While egg is cooking, heat olive oil in a frying pan and add rice, peas, cherry tomatoes and baby spinach, season and cook, tossing for 3–4 mins until warmed through.
  3. Add the caramelised onion and thyme leaves and toss.
  4. Transfer to a serving bowl, top with boiled eggs, sprinkle with chilli flakes, add a wedge of lemon to squeeze over and enjoy.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.