Breakfast Macro Bowls
Author -Yields: 4 servings
Ingredients
- 1 cup short-grain brown rice (180g)
- 2 small or 1 large rutabaga, scrubbed or peeled and cut into 1-inch cubes
- 2 small or 1 large turnip, scrubbed or peeled and cut into 1-inch cubes
- 6 large or 8 small carrots, scrubbed or peeled and cut into 1-inch pieces
- 2 tablespoons avocado oil
- Coarse salt and freshly ground black pepper
- 1 small bunch curly or lacinato kale, stems removed and chopped into bite-sized pieces
- 1 1/2 cups cooked black beans (1 1/2 cups/240g cooked black beans, or one 15-ounce/425g can, drained and rinsed)
- 1 heaping cup kimchi or sauerkraut (120g)
- yum sauce (as needed)
Instructions
- Preheat your oven to 425F.
- Place the rice in a fine-mesh sieve and rinse under cold running water for about 30 seconds. Bring a large pot of water to boil. Add the rice and boil (like pasta) until tender, 40 to 45 minutes, then remove the rice from the heat. Drain the rice and return it to the pot. Cover and allow it to steam for 10 minutes. Uncover the pot and fluff the rice gently with a fork. Re-cover and set aside.
- Toss the cut root vegetables with the oil. Transfer the vegetables to a lined baking sheet and sprinkle with sea salt and pepper. Roast for 35-40 minutes, or until they’re tender and browning at the edges, stirring once halfway through baking.
- Bring a pot of water to boil and fit it with a steamer attachment. Steam the kale for 3 minutes, or until it’s tender and bright green.
- Divide the cooked rice, roasted vegetables, kale, and black beans into four bowls. Top each with a heaping quarter cup of the fermented vegetables, then drizzle with yum sauce. Serve.