Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 10 minutes

Cook Time: ~45 minutes

Makes: 2 Servings

Breakfast bowl or dinner bowl?…. This meal is perfect for either!! It’s great to have a variety of grains, veggies and herbs to delight the palate and nourish your body. With a beautifully boiled egg, the savory taste of smoked cured salmon, rice, mushrooms and fresh greens, you’ll definitely want to have this any time of day! 

• 8 oz smoked salmon
• 1 cup brown rice
• 5 small red potatoes, quartered
• ½ cup baby bella mushrooms, or mushroom of your choice, sliced
• 2 cups fresh baby spinach leaves, chopped or left whole
• 1 cup garden cress microgreens
• 1 cup fresh parsley, chopped
• 1-2 eggs, boiled
• Olive oil
• Salt
• Pepper

For the sauce:

• 2 tbsp vegan mayo
• 1 tsp lemon juice
• ⅛ tsp smoked paprika

1. Preheat the oven to 425. Get out a pot and follow instructions for the brown rice. Should take 45 minutes to cook.
2. While the rice is cooking, cut your potatoes and add to a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Stir until combined and separate nicely. Place them in the oven & cook for ~30 minutes.
3. While both the rice and the potatoes are cooking, place the mushroom slices in a medium-sized skillet with a little olive oil over medium heat and cook on either side until a bit crispy. Set aside.
4. Bring a pot of water to boil and gently drop your egg(s) into the water. Bring the water down to a simmer on medium heat and let them cook for 6 minutes. Strain the water and place the eggs into a bowl of ice water to shock them to cool quickly. After they have cooled, peel the eggs and set aside.
5. When your rice and potatoes are done, set aside to cool.
6. Make your creamy sauce: Mix the mayo, smoked paprika and lemon juice in a bowl to combine.
7. Assemble each item into a bowl, topping it off with smoked salmon and garden cress microgreens. Add salt and pepper to taste and enjoy!