Buddha Bowl with Soft-Boiled Egg & White Bean Guacamole by TOUGO
Buddha Bowl with Soft-Boiled Egg

Preparation time 10 minutes

Total time: 25 minutes

Serves 4

Ingredients

Buddha Bowl

  1. 250 mL 1 cup uncooked white quinoa
  2. 4 large eggs
  3. 4 kale leaves with stems removed, coarsely chopped
  4. 250 mL 1 cup cherry tomatoes, halved
  5. 6 white mushrooms, sliced
  6. 1 avocado, sliced

Guacamole

  1. 2 ripe avocados
  2. 250 mL 1 cup white beans, drained and rinsed
  3. 2 cloves garlic
  4. 10 mL 2 tsp. sesame seeds
  5. 10 mL 2 tsp. olive oil
  6. 2 green onions, coarsely chopped
  7. 1 lime

Directions

  1. In a saucepan, cook quinoa according to package directions. Set aside.

  2. Fill 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.

  3. Prepare 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.

  4. Assemble the Buddha bowls: Divide quinoa among four bowls. Add kale, tomatoes, mushrooms, avocado slices, guacamole and a halved egg to each bowl.

  5. This recipe can be kept in the refrigerator for 3 days. Omit avocado slices and keep eggs whole until just before serving.

This recipe is available at montougo.ca.

Chef’s secret:

Use the remaining white beans and kale to whip up a delicious main-course salad for lunch!

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