It’s British egg week so why not stick an egg on top of everything! Seriously this dish is scrumptious and made even better with the boiled eggs on top and a dash of tamari. Healthy carbs, protein and good fats with some glorious greens and spices make this a healthy bowl of yumminess…
The meal is really filling and makes a perfect post workout meal midweek or weekend lunch. During the week I love packing this for lunch too in and prepare a hard boiled egg to top when I eat.
Ingredients – serves 3-4
1 cup of brown rice (I used sprouted GABA Jasmine rice)
1.5 cup water
1 can of tinned red kidney beans (drained)
1 tsp coconut oil
1 red onion (chopped)
1 tsp cumin
2 handfuls spinach
Juice of 1 lime
3 boiled eggs
Cook the rice according to pack instructors and 5 minutes from the end add the red kidney beans.
Meanwhile, once you’ve added the kidney beans for last 5 minutes, heat the coconut oil in a large frying pan and add the onion, heat to soften for 5 minutes.
Put another saucepan of water on and bring to the boil before boiling your eggs for about 5 minutes.
Add the cumin and spinach to the onion and then the rice and beans mix. Heat through and squeeze the lime juice over stirring everything together.
Remove the shell from the boiled eggs and split in half, hopefully they are a little soft inside and put them on top of the rice.
Sprinkle with some sea salt and black pepper and add a dash of tamari and a lot of love.
Find more of my #putaneggonit recipes on the the Egg Recipes website.
Love, Lottie x