Recipe Courtesy of California Almonds and Clean Food Dirty City
“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.”
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).
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.