Try this Brown rice bowl with egg and avocado recipe, or contribute your own.
Suggest a better descriptionFill a medium lidded saucepan with 5 inches water and bring to a boil. Carefully add eggs one at a time, then reduce heat to low, cover, and cook 8 minutes for medium-boiled eggs, 10 minutes for hard-boiled eggs.?Place eggs in a bowl of ice water for 2 minutes, then carefully peel.?In a bowl, whisk together zest, juice, oil, paprika, and salt and pepper.?Add kale, rice, cherries, and tarragon. Toss to coat.?Top with sliced avocado and eggs.
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Serving Size: 1 (283g) | ||
Recipe Makes: 1 | ||
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Calories: 246 | ||
Calories from Fat: 31 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 60.2mg | 2 % | |
Potassium 768.9mg | 20 % | |
Total Carbohydrate 48.7g | 14 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 43.3g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
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