RECIPE: California Veggie Bowl with Crispy Rice, Soft Boiled Egg + Shallot Lime Vinaigrette
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California Veggie Bowl with Crispy Rice, Soft Boiled Egg + Shallot Lime Vinaigrette

This California Veggie Bowl with Crispy Rice, Soft Boiled Egg + Shallot Lime Vinaigrette is the perfect light lunch that can be prepared in advance. 
Keyword: buddah bowl, california bowl, egg bowl, salad

Ingredients

FOR THE SALAD DRESSING

  • 3 tbsp Carrington Farms Organic Unflavored Coconut Oil
  • 1 tbsp white wine vinegar
  • 1 tbsp lime juice
  • 1 tbsp shallot thinly diced
  • 1 tsp grainy mustard
  • 1 tsp high quality honey
  • Salt and pepper

FOR THE ROASTED SWEET POTATOES

  • 1 sweet potato
  • 1 tbsp Carrington Farms Organic Unflavored Coconut Oil
  • 2 pinches Salt

FOR THE CALIFORNIA BOWL

  • 2 cups mixed greens
  • 3 tbsp red quinoa cooked
  • ½ cup roasted sweet potato
  • 3-5 small red onion rounds
  • ¼ avocado
  • 4 heirloom cherry tomatoes halved
  • 1 tbsp organic puffed rice
  • 1 egg boiled for 7 minutes
  • **fresh basil cilantro, dill for garnish**

Instructions

FOR THE SALAD DRESSING

  • Whisk together all ingredients and season with salt and pepper. Set aside

FOR THE ROASTED SWEET POTATOES

  • Preheat the oven to 400 degrees.
  • Dice sweet potato into small squares and toss with coconut oil and 2 pinches of salt.

FOR THE CALIFORNIA BOWL

  • Add mixed greens to a medium sized bowl and top with quinoa. Arrange the sweet potato, red onion, avocado, tomatoes and puffed rice around the bowl and place the 7 minute egg in the middle. Serve with salad dressing on the side.