Breakfast · Mediterranean · 15 min
Mediterranean Sardine and Roasted Tomato Breakfast Bowl
- Calories
- 510
- Protein
- 28g
- Carbs
- 60g
- Fat
- 17g
Ingredients
- 62.8 g wild and brown rice blend
- 82.4 g sardines
- 50.5 g manzanilla olives
- 188.3 g roma tomato
- 31.4 g lacinato kale
- 1 tsp olive oil
- 0.25 tsp salt
- 1 tbsp flat-leaf parsley
Method
- 01Preheat oven to 400°F (200°C). Toss the halved Roma tomatoes with extra-virgin olive oil and a pinch of salt. Place them cut-side up on a parchment-lined baking sheet and roast for 15-20 minutes until softened and caramelized.
- 02Steam the wild and brown rice blend in water for about 40 minutes until tender and nutty.
- 03In a skillet over medium-low heat, wilt the chopped Tuscan kale with a splash of water for 2-3 minutes until bright green and tender.
- 04To assemble, spoon the warm cooked rice blend into a bowl. Arrange roasted tomatoes, wilted kale, and the canned sardines with their olive oil and olives over the rice.
- 05Garnish with fresh flat-leaf parsley and serve warm.
Cook it with the whole plan around it
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