Rice Bowl with Egg and Avocado

Super easy and healthy!

1 c brown rice, cooked

4 poached eggs

12 halves, slow roasted tomatoes (recipe below)

2 avocados, sliced

Basil salsa

Preheat oven to 350. Slice tomatoes in half, season with salt and pepper and spray with olive oil. Bake for 1 hour until browned and collapsed. You store in fridge for up to a week.

Place rice in the bottom of a bowl, top with tomatoes, Avocado, egg and drizzle with Basil salsa.

Serves 4.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s