A satisfying meal- in- a- bowl which is rich in immune-boosting vitamin C, as well as will help maintain healthy bones.
Ingredients
- PREP TIME: 20 minutes
- COOK TIME: 40 minutes
- CALORIES: 350 Kcals
- SERVES: 1
- 100g Brown Basmati Rice
- ½ Sweet Potato, peeled and chopped
- 5g Dried Wakame
- 1 Egg
- 1 Large Handful of Kale
- 1 tbsp Pumpkin seeds
- 1 tbsp Reduced-sodium Soy Sauce
- 1 tsp Sesame Oil
- 1 ½ tbsp Olive Oil
- Sea Salt & Black Pepper to Taste
steps
- Preheat oven to 200C (gas 6)
- Cook rice until just al dente, according to packet instructions
- While the rice cooks, toss diced potato in half a tablespoon of olive oil and place in a baking tray in the oven. Season well and bake for 20 minutes, turning them halfway through the cooking time
- Put wakame in a bowl and cover with warm to the touch water. Soak for 10-15 minutes, drain, squeeze and dry with kitchen paper
- When the rice is cooked, drain it and place it aside
- Put some water to boil and steam the Kale for few minutes
- Once kale is cooked al dente, remove and continue to keep water over the stove and crack an egg into it to poach it for about 2 minutes
- While egg is cooking, warm up sesame oil in a wok and stir-fry kale for 1 minute. Add soy sauce and cook for a further minute. Add wakame and pumpkin seed, and stir until well combined
- Place rice in a bowl, topped with wakame and kale mix on one side and sweet potato on the other
- Place just-poached egg on the top and eat straight away
