Korean Low-Carb Breakfast Bowl

Allergens

Eggs, Soy (in gochujang)

Ingredients

• 1 cup cooked short
• grain brown rice
• 2 cups mixed baby spinach and kale, chopped
• 1 cup shiitake mushrooms, sliced
• 1 cup cucumber, thinly sliced
• 4 eggs, soft
• boiled
• 1 avocado, sliced
• 1/4 cup gochujang (Korean chili paste), optional
• 2 tbsp sesame seeds, toasted
• Salt and pepper, to taste
• Sesame oil, for drizzling

Instructions

1. Cook brown rice according to package instructions and set aside.
2. In a pan over medium heat, cook shiitake mushrooms until softened, about 5 minutes. Add chopped baby spinach and kale, cook until wilted, approximately 3 4 minutes. Season with salt and pepper to taste.
3. Soft boil the eggs by placing them in boiling water for 6 minutes, then transferring to ice water. Peel and halve.
4. Divide cooked rice among four bowls, top with sautéed vegetables, sliced cucumber, avocado, and soft boiled egg halves. Drizzle with sesame oil and sprinkle with toasted sesame seeds. If desired, add a dollop of gochujang for added spice.
5. Enjoy your energizing Korean Low Carb Breakfast Bowl!

Chef’s Insight

The combination of nutrient-rich vegetables and healthy fats from avocado provides a satisfying breakfast option without heavy carbs.

Notes

For those following a low-carb or paleo diet, this breakfast bowl can be easily adapted by replacing brown rice with cauliflower rice or shirataki noodles.