I love a good “market” bowl. Every week, I head to the farmer’s market (or grocery store) to see what’s in season and looking good. This time of year, the market’s are overflowing with some of my favorite veggies like squash, carrots, Brussel sprouts, cauliflower, broccoli. What I love about a bowl is it’s a no-recipe recipe – I modify it every time depending on what’s already in my fridge and what looks good at the market!

 Beyond the veggies, I like to stick to having some type of grain (I love brown rice in this bowl) and a satisfying crunch of nutrient-rich toasted almonds. Almonds are full of fiber and protein, helping to keep you satiated and full. Don’t forget to add something tangy and pickled. I picked up kimchi and sweet and spicy pickles from the Union Square Greenmarket, but you can top it with any of your favorite fermented food or pickle. Enjoy as is if you prefer a vegan option or top it with a fried egg. What really brings it all together is the almond-tamari sauce. Drizzle it all over your bowl and dig in!
Market Bowl with Fried Egg and Almond-Tamari Sauce
Serves 4

Almond-Tamari Sauce

  • 1/2 cup almond butter
  • 1/4 cup gluten-free, low-sodium tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 2 teaspoons grated peeled ginger
  • Pinch of red pepper flakes

Market Bowl

  • 2 cups cooked brown rice
  • 4 cups chopped mixed vegetables such as: Brussels sprouts, carrots, broccoli, delicata squash, green beans, cauliflower and leeks
  • 2 tablespoons coconut oil, melted
  • A pinch of sea salt or pink salt
  • Freshly ground black pepper
  • Ghee
  • 4 pasture-raised eggs
  • 1 cup of kimchi and/or pickles
  • 1/4 cup sliced almonds, toasted

For the almond-tamari sauce: Combine all ingredients together in a small mixing bowl. Add 1/4 cup of warm water as you whisk ingredients together. Continue to add warm water, 1 tablespoon at a time, until you reach your desired consistency (it should be pourable but slightly thick).

For the market bowls: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Prep vegetables to be about the same size so they cook evenly. Toss with oil, salt and pepper. Spread evenly in a single layer on the sheet pan and roast for 30 to 35 minutes, until they are browned and tender, depending on the size of your vegetables. Remove the vegetables and turn the oven down to 375°F.

Add some ghee to an oven-safe nonstick or cast iron pan. Crack in the eggs (as many that can fit at one time) and cook until the whites turn opaque. You can simply flip them for an over easy or over medium egg, or place oven safe pan into oven for an additional 3 to 4 minutes, until the whites are fully set.

Divide the brown rice and vegetables between 4 bowls. Top each with kimchi, pickles, a fried egg, a sprinkling of almonds, and a hearty drizzle of almond-tamari sauce.

market bowl with fried egg and almond tamari sauce // clean food dirty city

This post is in partnership with California Almonds. All opinions are my own – thanks for your support!