Nourishing Brown Rice Veggie Bowls

Yesterday we went to Nan’s Place for brunch and I came home feeling so inspired to get cooking after eating such a delicious meal there!

I had tried their brown rice bowl which was topped with mushrooms, avo, nori, citrus dressing and coriander and and it was just such a great mix of flavours that I was dying to make my own version of it for my lunches this week.

I kept it really simple, and used things I already had in the pantry/fridge. I did buy some portobello mushrooms though, because I’m a a bit of a mushroom fiend and I couldn’t imagine making a veggie bowl without them!


For the base, I cooked up some brown basmati rice (I prefer the taste and texture of brown basmati rice to regular brown rice) and stirred through some sunflower seeds for a bit of crunch and added nutrition.

For the toppings, I had goji berries, avo, portobello mushrooms and kale that I sauteed in coconut oil with minced garlic and a dash of gluten free soy sauce, soft boiled eggs for protein and for added deliciousness (runny yolks are my life) and I garnished it with loads of fresh coriander!



The best part was that it was enough for 4 days worth of lunches in one go – such an easy meal prep option! The bowls are loaded with good fats, protein, antioxidants and other amazing nutrients too. It’s simple, delicious and oh-sonourishing. What more could you ask for in a meal?

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If you try the recipe and decide you love it, please feel free to take a snap of it and tag me in it on Instagram or email me a pic if you don’t have Instagram! I’d love to share your photo on here! 

I hope you’re having a beautiful day and I will see you back here for Wednesday Favourites and Un-Favourites!



Nourishing Brown Rice Veggie Bowls
Serves 4
A delicious bowl filled with nourishing and healthy toppings!
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 3 cups of cooked brown rice
  2. 1/2 cup sunflower seeds
  3. 4 eggs (organic/free range)
  4. 1 tablespoon coconut oil
  5. 2 cloves garlic, minced
  6. 1 small bunch of kale, thick stems removed and leaves roughly chopped (approx. 100g)
  7. 300g portobello mushrooms, quartered
  8. 2 teaspoons gluten free soy sauce
  9. 2 tablespoons of water
  10. Pepper to taste
  11. 2 avocados, diced
  12. 4 tablespoons goji berries
  13. To garnish: fresh coriander
  1. Combine brown rice and sunflower seeds and divide into 4 bowls (it will be approximately 3/4 cup of rice per bowl).
  2. Bring a pot of water to boil, then turn the heat to a gentle simmer.
  3. Gently lower eggs into the water and cook for 6 minutes (this is for soft boiled eggs, if you prefer them hard boiled, please keep them for 2 extra minutes).
  4. Remove the eggs from hot water and place into a bowl of cold water to cool down and stop the cooking process.
  5. Heat coconut oil in a pan and saute garlic for 30 seconds.
  6. Add kale, mushrooms, soy sauce, water and pepper to the pan and saute for a further 2-3 minutes.
  7. Divide all ingredients between the 4 bowls of rice and serve!
  1. MEAL PREPPING? If you want to eat it warm, prep everything into 4 containers except for the avocado and coriander. Add the diced avocado and coriander after you've reheated everything!
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