Breakfast Bowl Recipe
Wild Rice, Sweet Potato, Mushroom, Onion, Red Pepper, Avocado, Eggs, Cilantro – Lime Dressing. Add Chorizo or Beyond Italian Sausage 3
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Optional Protein
Dressing
Method
Preparation
- 1
Cook Wild Rice
Rinse the wild rice under cold water. In a pot, combine 1 cup of wild rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until tender. Drain any excess water and set aside.
- 2
Roast Sweet Potato
Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until golden and tender.
- 3
Sauté Vegetables
In a skillet over medium heat, add a little olive oil. Chop the onion, red pepper, and mushrooms. Once the oil is hot, add the onion and sauté for about 3 minutes until translucent. Add the red pepper and mushrooms, cooking for an additional 5-7 minutes until soft. Season with salt and pepper.
- 4
Cook Protein (Optional)
If using chorizo or Beyond Italian sausage, cook according to package instructions in the same skillet after sautéing the vegetables until browned and cooked through. Remove from heat and set aside.
Assembly
- 5
Prepare Dressing
In a small bowl, whisk together lime juice, olive oil, salt, and pepper until well combined.
- 6
- 7
Assemble the Bowl
In a large bowl, layer the wild rice, roasted sweet potato, sautéed vegetables, and cooked protein (if using). Top with fried or scrambled eggs, sliced avocado, and a sprinkle of chopped cilantro. Drizzle with lime dressing before serving.