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Tamari, Bok Choy, Sorghum and Rolled Omelet Breakfast Superfood Bowl

Tamari, Bok Choy, Sorghum and Rolled Omelet Breakfast Superfood Bowl
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Prep Time: 20 min Serves: 4
Cooking Time: 65 min Yield: 2 bowls
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Think of this abundance bowl as a deconstructed fried "rice," packed with veggies. The most curious ingredient here is sorghum (our rice usurper): a chewy, nutty-tasting, gluten-free grain. It contains a wealth of plant nutrients, including anthocyanins, phenolic acids and phytosterols, and it gives your metabolism a boost!



1. In a large saucepan, add broth and 1/2 teaspoon salt and bring to a boil over high. Add sorghum (or farro or brown rice) and return to a boil. Cover, reduce heat to low, and simmer for 40 minutes.
2. Stir in asparagus and scallions and continue to simmer, covered, until sorghum is cooked through, about 20 minutes more. Top with bok choy and 1/8 teaspoon salt; cover. Remove from heat and let stand covered for about 10 minutes to allow bok choy to wilt.
3. Meanwhile, in a liquid measuring cup, whisk together tamari and sesame oil. Set aside.
4. While bok choy is wilting, heat avocado oil (or grapeseed oil) in a medium stick-resistant skillet over medium-high. Add bell pepper and sauté until cooked through and lightly browned, about 7 minutes; transfer to a bowl.
5. Reduce heat to medium-low. Whisk eggs with remaining 1/8 teaspoon salt and pour into the hot skillet. Cook eggs omelet style until lightly browned on bottom and still moist on top, about 1 minute. Remove from heat and roll up the omelet with the help of a spatula; cut in half.
6. Arrange among two bowls the bok choy, sorghum-asparagus mixture, bell pepper, and rolled omelet.
7. Drizzle with the tamari vinaigrette, sprinkle with the sesame seeds, and serve.


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