Hearty Grain Bowl with Soft Eggs
40 Minutes
American/American Fusion
Serves: 2
Fuel your day with this hearty and wholesome Grain Bowl with Soft Eggs, featuring Authentic Royal® Brown Basmati, Quinoa & Garlic.
This nourishing combination of roasted vegetables, avocado, and jammy eggs delivers comfort and balance in every bite.
Finished with balsamic glaze and olive oil, it’s a vibrant, satisfying bowl that’s as delicious as it is nourishing — a true everyday favorite.
Ingredients
- Royal Brown Basmati & Quinoa, 1 pouch
- Sweet potato, 1 medium, diced into ½-inch cubes
- Cremini mushrooms, 1 cup, quartered
- Cherry tomatoes, 8-10, halved
- Avocado, 1, sliced into thin, long strips
- Pickled red onions, ½ cup
- Eggs, 2
- Olive oil, 3 Tbsp, divided
- Balsamic glaze, 2 Tbsp
- Salt and black pepper, to taste
- Fresh parsley, 2 Tbsp, chopped (for garnish)
Preparation
- Preheat oven to 400°F. Toss sweet potato cubes and mushrooms with 2 Tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly browned.
- Bring a small pot of water to a gentle boil. Lower eggs into the water and cook for 7 minutes for jammy yolks. Transfer to an ice bath, peel, and slice in half.
- Heat the pouch of Brown Basmati & Quinoa according to package directions. Divide between two bowls.
- Arrange roasted sweet potatoes, mushrooms, cherry tomatoes, avocado slices, and pickled onions over the grains.
- Add halved soft-boiled eggs. Drizzle bowls with remaining olive oil and balsamic glaze.
- Garnish with chopped parsley before serving.
