Buddha Bowl with Soft-Boiled Egg & White Bean Guacamole by TOUGO
Prep Time
Cooking Mode
250 mL cup uncooked white quinoa
4 large eggs
4 kale leaves with stems removed, coarsely chopped
250 mL cup cherry tomatoes, halved
6 white mushrooms, sliced
1 avocado, sliced
2 ripe avocados
250 mL cup white beans, drained and rinsed
2 cloves garlic
10 mL tsp sesame seeds
10 mL tsp olive oil
2 green onions, coarsely chopped
1 lime
250 mL cup uncooked white quinoa
4 large eggs
4 kale leaves with stems removed, coarsely chopped
250 mL cup cherry tomatoes, halved
6 white mushrooms, sliced
1 avocado, sliced
2 ripe avocados
250 mL cup white beans, drained and rinsed
2 cloves garlic
10 mL tsp sesame seeds
10 mL tsp olive oil
2 green onions, coarsely chopped
1 lime
Directions
1In a saucepan, cook quinoa according to package directions. Set aside.
2Fill a second saucepan with cold water and bring to a boil. Once water is boiling, gently add eggs with a spoon and cook for 5 minutes. Add kale leaves. Continue cooking for 2 minutes. Drain, then submerge in ice water for a few minutes. Peel eggs and drain kale well.
3Prepare the guacamole: In a food processor, add avocado flesh, white beans, garlic cloves, sesame seeds, olive oil, green onions and juice of 1 lime. Blend until smooth.
4Assemble the Buddha bowls: Divide quinoa among four bowls. Add kale, tomatoes, mushrooms, avocado slices, guacamole and a halved egg to each bowl.
5This recipe can be kept in the refrigerator for 3 days. Omit avocado slices and keep eggs whole until just before serving.
6montougo.ca .
7Use the remaining white beans and kale to whip up a delicious main-course salad for lunch!
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Personal Note
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