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Buddha Bean Bowl with Poached Egg
Buddha Bean Bowl with Poached Egg
Here is a recipe to prepare a Bean Buddha Bowl with a poached egg:
Ingredients :
For the bowl:
1 cup quinoa, rinsed
2 cups of water
1 cup green beans, hulled and cut into pieces
1 cup cooked chickpeas
1 avocado, sliced
1 small cucumber, sliced
1/2 cup cherry tomatoes, cut in half
1 handful of baby spinach or arugula leaves
1 tablespoon toasted sesame seeds (optional, for garnish)
Salt and pepper, to taste
Dressing of your choice (optional)
For the poached egg:
4 eggs
1 tablespoon of white vinegar
Salt and pepper, to taste
Instructions for poached eggs:
In a medium saucepan, bring about 3 to 4 inches of water to a boil. Add the white vinegar and reduce the heat to medium to maintain a gentle simmer.
Crack an egg into a cup or small bowl. Stir the water with a spoon to create a swirl, then carefully pour the egg into the center of the swirl. This will help keep the egg together while cooking.
Let the egg cook for about 3 to 4 minutes for a runny yolk, or a little longer if you prefer a more cooked yolk.
Using a slotted spoon, carefully remove the egg from the water and drain it on absorbent paper.
Repeat the process for the other eggs. Use the poached eggs to garnish your bean Buddha bowls.
Instructions :
Preparing the bowl:
In a saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender. Remove from heat and let sit covered for a few minutes.
Meanwhile, prepare the green beans. Blanch them in boiling water for about 3 minutes, then drain them and run them under cold water to stop the cooking.
Prepare the poached eggs (see step below).
Divide the cooked quinoa into bowls. Arrange the green beans, chickpeas, avocado slices, cucumber slices, cherry tomatoes and baby spinach or arugula leaves on top.
Garnish with toasted sesame seeds if desired. Season with salt and pepper, and add more vinaigrette if desired.
Place a poached egg on top of each Buddha bowl.
Serve immediately and enjoy!
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Buddha Bean Bowl with Poached Egg
Here is a recipe to prepare a Bean Buddha Bowl with a poached egg:
Ingredients :
For the bowl:
1 cup quinoa, rinsed
2 cups of water
1 cup green beans, hulled and cut into pieces
1 cup cooked chickpeas
1 avocado, sliced
1 small cucumber, sliced
1/2 cup cherry tomatoes, cut in half
1 handful of baby spinach or arugula leaves
1 tablespoon toasted sesame seeds (optional, for garnish)
Salt and pepper, to taste
Dressing of your choice (optional)
For the poached egg:
4 eggs
1 tablespoon of white vinegar
Salt and pepper, to taste
Instructions for poached eggs:
In a medium saucepan, bring about 3 to 4 inches of water to a boil. Add the white vinegar and reduce the heat to medium to maintain a gentle simmer.
Crack an egg into a cup or small bowl. Stir the water with a spoon to create a swirl, then carefully pour the egg into the center of the swirl. This will help keep the egg together while cooking.
Let the egg cook for about 3 to 4 minutes for a runny yolk, or a little longer if you prefer a more cooked yolk.
Using a slotted spoon, carefully remove the egg from the water and drain it on absorbent paper.
Repeat the process for the other eggs. Use the poached eggs to garnish your bean Buddha bowls.
Instructions :
Preparing the bowl:
In a saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender. Remove from heat and let sit covered for a few minutes.
Meanwhile, prepare the green beans. Blanch them in boiling water for about 3 minutes, then drain them and run them under cold water to stop the cooking.
Prepare the poached eggs (see step below).
Divide the cooked quinoa into bowls. Arrange the green beans, chickpeas, avocado slices, cucumber slices, cherry tomatoes and baby spinach or arugula leaves on top.
Garnish with toasted sesame seeds if desired. Season with salt and pepper, and add more vinaigrette if desired.
Place a poached egg on top of each Buddha bowl.
Serve immediately and enjoy!