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    Home»Vegetarian»Egg crunch bowl Recipe
    Vegetarian

    Egg crunch bowl Recipe

    By chefaliceApril 11, 2018No Comments1 Min Read
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    Healthy Food Guide UK

    • Yield: 2 Servings
    • Preparation Time: 20 Minutes
    • Cooking Time: 5 Minutes

    Ingredients

    • Spray oil
    • 2 eggs
    • 250 g pack ready to heat rice and quinoa mix
    • 2 carrots, grated
    • 6 radishes, grated or thinly sliced
    • ½ avocado, thinly sliced
    • 1 courgette, spiralized or julienned
    • 100 g red cabbage, shredded
    • 50 g cavolo nero or kale, thinly sliced
    • ¼ red onion, thinly sliced
    • 2 tbsp kimchi or sauerkraut, from a jar
    • Fresh red chilli, to serve (optional)
    For the dressing
    • 1 tbsp sesame seeds
    • 1 tbsp reduced-salt soy sauce
    • 1 tsp brown rice syrup
    • 1 tsp tahini
    • 2 tbsp rice vinegar
    • 1 tsp chilli oil
    How to Make It
    1. Put all the dressing ingredients in a bowl with 2 tbsp water and whisk together.
    2. Spray a small frying pan with oil and set over a medium heat. Crack the eggs into the pan and fry for 3–4 min until cooked to your liking. Meanwhile, heat the rice and quinoa mix according to the pack instructions.
    3. Divide the rice mix between the bowls, then add all the prepared vegetables and kimchi or sauerkraut between the bowls, arranging them separately around the sides. Top with the eggs, drizzle over the dressing and serve immediately.
    Nutrition Facts
    Serving Size 1
    Nutritional Value Per Serving
    Calories
    519 kcal
    Calories from Fat:
    198 kcal
    % Daily Value*
    Total Fat
    22 g
    63%
    Saturated Fat
    4.8 g
    24%
    Trans Fat
    0.0 g
    carbohydrates
    53.9 g
    41%
    Dietary Fiber
    14.8 g
    39%
    Sugars
    18.8 g
    21%
    Protein
    18.7 g
    37%
    * Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

    DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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