What you'll be getting:

Super Greens Rice Bowl

Per Serving

125 g veggies (sugar snap peas, edamame, kale, baby bok choy)

30 g power greens (swiss chard, baby kale, spinach, Thai basil)

1/4 c uncooked brown jasmine rice

1 oz seasoning juice (rice vinegar, avocado oil, soy sauce, nutritional yeast, green curry paste, lemon grass, ginger)

1 egg (eggs are from Thistle Farm)

Equipment needed: pot of water, large saute pan or wok

Bring a pot of water to a boil. You do not have to measure the water, cook the rice the same way you would pasta. My phone kept fogging up when I was getting a picture, so they were all a bit blurry. Bring the pot of water up to a boil and add the rice. Boil for 15 minutes.

When the timer reaches 10 minutes, begin heating up the veggies. Cook on medium heat for 5 minutes.

After the veggies have cooked for 5 minutes, add the power greens. Cook for 2-3 minutes and then add the seasoning juice.

Slowly pour in the seasoning juice.

After you have added all of your liquid, simmer for 1-2 minutes, cover and remove from the heat.

When your timer goes off, drain the rice.

Evenly distribute the rice into your bowls.

Next, place the veggies on top of the rice. Pour any remaining juice into each bowl.

Let the veggies sit while you cook your eggs. If you do not like over easy eggs you can always just scramble them and add them to the bowl. I like the way the yolk adds to the sauce, however you prefer to cook them is fine. For those of you that have tempeh instead of eggs, I have added it to the veggies.