As the mornings grow cold and frosty I wanted a warm bowl of savory flavors with veggies that help me battle all the nasty viruses and cold bugs that come out to play in the winter months. When I was making the white bean cakes last month, the shredded kale and butternut squash scented with a little onion and garlic tasted so good on its own before becoming part of those bean patties. I decided to top a bowl of chewy sweet brown rice with the shredded veggies and make a warming, filling breakfast. A splash of soy sauce would be good or I must confess I grabbed a bottle of San-J Thai Peanut Sauce and sloshed a little of that over the kale and squash. That’s my kind of breakfast. I was inspired to try rice bowls with veggies by my friend, Melissa, a Nutrition Therapist who blogs at Gluten Free For Good. She made onions and Brussels sprouts for breakfast and that gave me permission to forage for my own veggie breakfast.
Breakfast Rice and Veggie Bowl with Kale and Butternut Squash
Serves 2
- 1 1/2 cups cooked brown rice
- 1 cup kale leaves rolled and sliced into fine shreds
- 1 cup shredded butternut squash
- 2 tbs onion finely diced
- a pinch of granulated garlic if you have to go out in public or more if you stay home
- 1 tbs oil
- soy sauce , salt and pepper or Thai peanut sauce to taste
Heat the oil in a medium skillet over medium high. Add onion and cook until softened. Add kale and squash and cook until lightly browned and tender about 5 minutes. Season and serve over rice.
I’m sharing my recipe at Ricki’s Diet, Desserts and Dogs Wellness Weekend roundup.
These look fabulous!! And just hte kind of breakfast I LOVE–yummy savory flavors with greens added. Can’t wait to give this a try–and what a great way to use leftover rice, too! Thanks so much for linking up, Wendy. Welcome to Wellness Weekend! (even if the linky is acting up–will give that admin guy a piece of my mind!).
Thank you, Ricki. I’ve been wanting to join, but needed to post some of my recipes that qualify for your roundup. Some of the things I make are so simple that I don’t think they are recipe or post-worthy. This was so satisfying that I thought it was a good one to share.
Most definitely! I can see myself with a big bowl of this over the weekend.
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I could write a thesis on why we should eat veggies for breakfast. In the summer I have smoothies filled with vegetables. In the cold months, I move to warmer choices. You’re not going to believe this, but we (you and me) shared breakfast this morning. I had brown rice (I like golden rose brown rice for breakfast) with onions, spinach, celery, beets, and zucchini for breakfast today. It is the best way to start the day. No crashing 2 hours later. I love your idea of shredded butternut squash. Wish you lived next door!
Melissa
Wish I lived next door too.
You’d be such a good influence on me as we shared breakfast every morning.
Oh my golly, I’m so in! I sometimes make savoury oats by just stirring tabasco and nooch into cooked oats, but I love how you ramp your dish up with veggies!
Thanks, Hannah. So happy to find your site from Ricki’s Wellness Weekend roundup.
I just can’t do vegetables for breakfast. Fruit yes. Vegetables no. I do drink a huge green vegetable smoothie everyday, but always in the afternoon. And then I eat lots of veggies with dinner. But I just can’t do it in the morning! “Breakfast rice” for me is cooked rice mixed with milk, plain yogurt, cinnamon and raisins. Kind of like an easy rice pudding (which I actually hate as a dessert!).
I used to feel the same way. It must be something I grew into or I need so many nutrients due to malabsorption that my body is demanding veggies all day long. Your breakfast sounds pretty yummy, but I am a rice pudding fan.
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