Gluten Free Lentil Veggie Breakfast Bowl
 
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Cook time
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Wake up to a super simple yet surprisingly satisfying Gluten Free Lentil Veggie Breakfast Bowl. With frozen veggies and ready to go lentils and rice, this breakfast couldn't get any easier. All you gotta do is fry the egg!
Author:
Recipe type: Breakfast
Serves: 4 servings
Ingredients
  • 2 pouches Seeds of Change organic brown and red rice
  • 1 pouch Tasty Bites madras lentils (or other flavor variety)
  • 1 tablespoon olive oil
  • 2 cups frozen mixed veggies
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • 1½ teaspoons lime juice (about ½ a lime)
  • 1 clove garlic, minced
  • 4 cups baby spinach leaves, divided
  • 1½ tablespoons butter
  • 4 eggs
  • salt and pepper
  • toppings: sriracha, green onions, avocado, diced tomatoes, pickled jalapenos, cilantro, etc.
Directions
  1. In a cast iron skillet, heat olive oil over medium heat. Once drop of water sizzles, add frozen veggies and stir to coat in oil. Add salt, pepper, chili powder, cumin, and smoked paprika and stir until coated. Cook until liquid is reduced and veggies are crisp/tender, about 4-5 minutes. Add lime juice, garlic and 3 cups of spinach leaves. Stir and cook until spinach is wilted, about 2 minutes more. Remove from heat.
  2. In a large nonstick cooking pan, heat butter over medium heat, making sure to coat the pan. Once pan is hot, Gently crack eggs into pan, making sure not to break the yolks. Lightly season with salt and pepper. Cook for about 2 minutes until the egg whites are almost cooked through. Flip eggs to other side and lightly season with salt and pepper. Remove from heat and let sit in pan for 2 minutes until bottom of eggs are cooked through, but yolks are still runny.
  3. Heat rice and lentils according to package directions.
  4. To assemble bowls, scoop half a pouch of rice into each bowl. Top with a drizzle of lentils (1/4 of the pouch). Spoon about ½ cup veggies on top. Place a handful of remaining uncooked spinach leaves on side. Add egg and top with desired toppings. Serve with lime wedges.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-lentil-veggie-breakfast-bowl/