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Dinner recipe · from the recipe book

Brown Rice Breakfast Bowls with Tahini and Sweet Potato

Nutty brown rice topped with cumin-roasted sweet potato, garlicky kale, jammy soft-boiled eggs and a creamy lemon-tahini drizzle.

Brown Rice Breakfast Bowls with Tahini and Sweet Potato

Ingredients

  • 1⅓ cups250 gLong-grain brown rice, dryrinsed
  • 3 cups700 gWater
  • 4 medium500 gSweet potatoescut into 3/4-inch cubes
  • 7¼ cups chopped150 gKalestems removed, chopped
  • 8 large400 gEggs
  • 2 tbsp30 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ⅓ cup70 gTahini
  • 2½ tbsp40 gLemon juice
  • 2 cloves6 gGarlicminced
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 medium30 gGreen onionsthinly sliced
  • 1 tbsp10 gSesame seeds

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Bring 600 g of the water to a boil in a saucepan, add the brown rice and half of the salt, cover and simmer on low for 40 minutes, then rest off the heat for 5 minutes and fluff.
  3. While the rice cooks, toss the sweet potato with two-thirds of the olive oil, the cumin, the paprika, a quarter of the salt and the black pepper on the sheet pan; roast 25 minutes, flipping halfway.
  4. Toss the kale with the remaining olive oil and half of the garlic, add it to the sheet pan beside the sweet potato for the last 8 minutes, and roast until the kale is tender with crisp edges.
  5. Meanwhile, bring a pot of water (not from the list) to a boil, lower in the eggs and cook 7 minutes, then move them to cold water, peel and halve.
  6. For the tahini sauce, whisk the tahini with the lemon juice, the remaining garlic, the remaining salt and the remaining water until smooth and pourable.
  7. Divide the brown rice among four bowls, top with the sweet potato, kale and egg halves, drizzle with the tahini sauce and finish with the green onion and sesame seeds.

Food safety: Cook egg dishes until set, to 160°F (71°C).

Contains: Egg, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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