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

by Livestrong_Recipes  |  Feb 4, 2019

Tamari, Bok Choy, Sorghum and Rolled Omelet Breakfast Superfood Bowl
  1. PREP
  2. 20 m
  • COOK
  • 1h 05m
  • 1h 25m

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!



  • 3 cups Vegetable Broth, Low Sodium Organic
  • 3/4 tsp Sea Salt
  • 3/4 cup Sorghum
  • 12 Asparagus Spears
  • 4 medium scallions
  • 8 oz Baby Bok Choy
  • 2 tbsp Tamari Soy Sauce
  • 1 tbsp Sesame Oil, Toasted
  • 2 tsp Oil, Avocado
  • 2 Free Range Large Eggs
  • 1 tbsp Sesame Seeds Black
  • 1 medium red bell pepper


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.