This Rice and Veggie Bowl combines fresh veggies with grains and the creamy taste of fried egg to create the perfect all-in-one dinner. It’s a great go-to meal when you’re trying to use up the extra veggies in your fridge!


  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • 1 tsp. dried thyme
  • 1-2 garlic cloves
  • 1 Tbsp. olive oil
  • 1/2 yellow onion
  • 1 red pepper
  • 1 cup kale or spinach
  • 1 zucchini
  • 1 cup cherry tomatoes
  • 1/2 cup fresh basil
  • 4-6 eggs
  • 1-2 avocados
  • Salt and pepper to taste


  1. Cook brown rice and quinoa. Mix together in a large bowl with thyme, garlic, salt and pepper and set aside.
  2. In large skillet, heat oil.
  3. Chop onion, pepper, kale and zucchini.
  4. Add onion and pepper to skillet and sauté until almost soft.
  5. Add kale, zucchini and tomatoes, as well as herbs and spices. Cook another five minutes.
  6. Divide rice/quinoa mixture into individual bowls and add veggies on top.
  7. Don’t clean out the veggie skillet. Add a little more oil if needed, and fry eggs as desired.
  8. Slice avocados.
  9. Place eggs and avocado slices on top of bowl.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.