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Vegetarian Rice Bowl with Grilled Eggplant and Soft-Cooked Eggs

Scott Phillips

Servings: 1

Soft, runny egg yolks mix with a simple vinaigrette to make a rich sauce for this meat-free meal.


  • 1-1/2 cups cooked brown basmati rice (cook according to package directions)
  • 2 large soft-boiled eggs, halved lengthwise
  • 1/2 cup mixed spring greens
  • 1/2 cup fresh or frozen peas, blanched until tender
  • 1/2 cup grilled eggplant slices
  • 2 Tbs. thinly sliced radish
  • 1-1/2 Tbs. roasted salted sunflower seeds
  • 1 Tbs. chopped fresh mint
  • 1 Tbs. white balsamic vinegar
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tsp. hot sauce; more to taste

Nutritional Information

  • Calories (kcal) : 730
  • Fat Calories (kcal): 290
  • Fat (g): 32
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 10
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 370
  • Sodium (mg): 700
  • Carbohydrates (g): 88
  • Fiber (g): 12
  • Sugar (g): 11
  • Protein (g): 28


  • Mound the rice in a large bowl. Arrange the eggs, vegetables, sunflower seeds, and mint on top. Whisk the oil and vinegar together, and season to taste with salt and pepper. Drizzle the vinaigrette and hot sauce over everything, and serve.


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