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Fresh Market Bowl with Fried Egg and Almond-Tamari Sauce

Fresh Market Bowl with Fried Egg and Almond-Tamari Sauce
Prep time: , Cook time: , Total time:


Flexitarian Recipe created by Lily Kunin for Almond Board of California



Almond-Tamari Sauce

1/2 cup unsalted unsweetened almond butter

1/4 cup gluten-free, low-sodium tamari

1 tablespoon maple syrup

1 tablespoon lime juice

2 teaspoons grated peeled ginger

Pinch of red pepper flakes

Market Bowl

2 cups cooked brown rice

4 cups chopped mixed vegetables such as: Brussels sprouts, carrots, broccoli, delicata squash, green beans, cauliflower and leeks

2 tablespoons coconut oil, melted

A pinch of sea salt (or pink Himalayan salt)

A pinch of freshly ground black pepper

4 teaspoons butter (or ghee)

4 eggs

1 cup of kimchi and/or pickles

1/4 cup sliced almonds, toasted



For the almond-tamari sauce: Combine all ingredients together in a small mixing bowl. Add 1/4 cup of warm water as you whisk ingredients together. Continue to add warm water, 1 tablespoon at a time, until you reach your desired consistency (it should be pourable but slightly thick).

For the market bowls: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Prep vegetables to be about the same size so they cook evenly. Toss with oil, salt and pepper. Spread evenly in a single layer on the sheet pan and roast for 30 to 35 minutes, until they are browned and tender, depending on the size of your vegetables. Remove the vegetables and turn the oven down to 375°F.

Add some butter (or ghee) to an oven-safe nonstick or cast iron pan. Crack in the eggs (as many that can fit at one time) and cook until the whites turn opaque. You can simply flip them for an over easy or over medium egg, or place pan into oven for an additional 3 to 4 minutes, until the whites are fully set.

Divide the brown rice and vegetables between 4 bowls. Top each with 2 tablespoons kimchi, a fried egg, 1 tablespoon sliced almonds, and about ¼ cup almond-tamari sauce.

Nutritional Info:

Nutritional Info:

Calories: 572

Fiber: 9 g

Fat:  37 g

Cholesterol: 196 mg

Sat Fat:  12 g

Sodium: 751 mg      

Mono Fat:  16 g

Calcium: 226 mg

Poly Fat:  6 g

Magnesium: 186 mg

Protein:  20 g

Potassium: 952 mg

Carb:  46 g

Vitamin E: 11 mg*

Sugars: 9 g


* total alpha-tocopherol equivalents


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