This seasonally inspired recipe is written to be “evergreen,” meaning that it’s flexible enough to change with the seasons and the availability of a variety of fresh produce. At the peak of summer, try adding fresh tomatoes or roasted corn. In the fall and winter, roasted root vegetables would make a hearty addition. In springtime, substitute the garlic in the recipe for ramps (if you can get them!). A whole host of toppings would be right at home in this breakfast bowl, and are yet another way to bring in seasonal, local produce.
9.4 pounds brown rice, dry
2 pounds quinoa, dry
¼ cup vegetable oil
7.3 pounds callaloo, spinach or kale (trimmed, stems removed)
8 cloves fresh garlic, minced
2 No. 10 cans black beans, drained and rinsed
2 Tbsp ground cumin
3 Tbsp cajun seasoning
2 tsp salt
100 large eggs, scrambled or hard-boiled (peeled & cut in half lengthwise)
2.25 oz. meat/meat alternate
1 oz. grain equivalent
1/4 cup dark green vegetable
Calories: 336 calories Saturated Fat: 2g Sodium: 200mg Carbohydrate: 51g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.