Vietnamese Veggie Omelette Rice Bowl With Citrus Avocado Smoothie

Allergens

Eggs, soy (in edamame)

Ingredients

• 1 cup jasmine rice, rinsed 2 tbsp coconut oil, divided 4 large eggs, beaten Salt and pepper, to taste 1/2 cup diced red bell pepper 1/2 cup diced green onions 1/2 cup chopped cilantro 2 cups fresh spinach, roughly chopped 1/2 cup cooked edamame 1 avocado, pitted and sliced 1/2 cup orange juice 1/2 cup coconut milk

Instructions

1. Cook the jasmine rice according to package instructions. Set aside.
2. In a non stick pan, heat 1 tbsp of coconut oil over medium heat. Add beaten eggs and season with salt and pepper. Cook until set, then flip and cook for another minute. Remove from heat and let cool slightly.
3. In the same pan, add another tbsp of coconut oil and sauté red bell pepper and green onions until softened.
4. Add chopped cilantro, spinach, and edamame to the pan. Cook until the spinach is wilted, about 2 3 minutes.
5. To make the citrus avocado smoothie, blend orange juice, coconut milk, and sliced avocado in a blender until smooth.
6. Assemble the rice bowl: Add cooked rice to two bowls, top with egg omelette, sautéed vegetable mixture, and finish with sliced avocado. Serve alongside the citrus avocado smoothie.

Chef’s Insight

The combination of citrus and avocado in the smoothie adds a refreshing touch that complements the warm and hearty rice bowl.

Notes

Adjust the salt and pepper to taste in the omelette and sautéed vegetables.