Can’t Beet it Bowls

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Can’t Beet it Bowls
Prep Time
15 min
Cook Time
55 min
Yield
2 servings
Recipe by: FoodPop

The perfect balance of crisp greens, high fiber rice, sweet vegetables, crunchy walnuts, salty feta and topped off to perfection with an EB egg.

Ingredients

Salad -

  • 2 Eggland’s Best eggs (large)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp white vinegar
  • 2 medium golden beets
  • 2 ounces feta cheese
  • ¼ cup walnuts, chopped
  • 2 cups arugula, washed and dried
  • 2 cups cooked brown rice

Beet Hummus-

  • 2 cloves garlic
  • 2 tbsp tahini
  • 4 tbsp lemon juice
  • 2/3 cup extra virgin olive oil
  • 2 medium red beets
  • 1 can chickpeas, drained
  • salt & pepper to taste

Honey Lemon Vinaigrette Dressing-

  • 1 tsp finely grated lemon zest
  • 2 tsp chopped fresh thyme
  • 1 tbsp honey
  • 2 tbsp freshly squeezed lemon juice
  • 3 tbsp extra virgin olive oil
  • salt and pepper to taste

Nutrition

Serving Size
1
Calories
693
Fat
40 g
  Saturated Fat
9 g
Cholesterol
200 mg
Sodium
448 mg
Carbohydrates
65 g
Dietary Fiber
7 g
Protein
21 g
Preparation

Beets Preparation –

Preheat the oven to 400 degrees F

Remove the tops and roots of each beet and scrub any dirt off the skin

Fill an oven-safe dish with 1 inch of water and place beets in dish

Cover dish with foil and roast beets for 40 minutes or until a fork can pierce through the middle of each beet

Remove beets from oven, and set aside

Once beets are cooled down, peel skin off and cut red beets into small chunks and cut golden beets into slices

Poached Eggs –

Put a pot of water on high heat to bring to a boil

While waiting for water to boil, crack one egg into a small ramekin (each egg will need to be cooked individually)

Once water is boiling, reduce heat down to a simmer and pour a tablespoon of vinegar into the water

Gently drop egg into water and cook for 4 to 5 minutes depending how runny you want the yolk to be

Remove with slotted spoon and set aside. Repeat process for second egg

Once eggs are cool, pat any remaining water off

Beet Hummus –

Place red beet chunks, chickpeas, tahini, olive oil, lemon juice, garlic, salt and pepper into blender or food processor

Blend until a smooth and creamy consistency

Dressing and Salad Preparation –

In a small bowl combine all ingredients, add salt and pepper to taste and whisk together

Divide arugula, brown rice, and beet hummus into two bowls and layer golden beets, walnuts and feta cheese on top. Place poached egg on top of each salad bowl, drizzle with dressing and serve

 

All of these items can be prepped ahead of time, and the recipe can be doubled for almost a week’s worth of bowls that can easily be assembled in minutes.

Filed Under: Breakfast and Brunch, Main Course, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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