Turmeric Rice Bowl

with Fried Eggs, Roasted Cauliflower & Crispy Kale

Moderate | 30 min

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Contains: Egg, Milk, and Sesame.

May Contain: Fish, Gluten, Mustard, Peanuts, Shellfish, Soy, Sulphites, and Tree Nuts.

What We'll Send

Black Kale
Italian Parsley
Crispy Onions
Jasmine Rice
Coconut Oil
Free Range Brown Egg (2)
Seed Blend
Black Sesame Seeds, Turmeric
Spice Blend
Za'atar, Roasted Garlic Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 812
Fat 46g
Protein 21g
Carbohydrates 81g

Cooking Directions


Tip: In Step 5, roast the kale to your desired crispiness. A bit of browning doesn't necessarily mean burnt.


Prepare Ingredients
- Turn oven on to 425°F.
- Wash cauliflower, kale, lime, cilantro, and parsley.
- Trim stems from kale and slice into 2 inch ribbons.
- Cut lime in half.
- Pick and chop cilantro and parsley leaves.


Begin Roasting Vegetables
- Line a baking sheet with foil.
- Toss cauliflower with 1 tbsp. olive oil, garlic and half of the spice blend. Season to taste with salt and pepper.
- Add cauliflower to one side of baking sheet and put in oven.
- Set a timer for 12 minutes.


Cook Rice
- Meanwhile, rinse and drain jasmine rice in a fine mesh sieve.
- Add rice to a small pot and stir seed blend evenly into grains.
- Add 1-1/2 cups salted water and coconut oil and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 15–18 minutes or until grains are tender.


Make Tahini Sauce
- In a small bowl, combine tahini with remaining spice blend, 1 tbsp. water and lime juice to taste.
- Add more water 1 tbsp. at a time to adjust consistency if desired.


Finish Roasting Vegetables
- When timer from Step 2 goes off, turn cauliflower.
- Place kale on other side of baking sheet and toss with 1/2 tbsp. olive oil and salt to taste.
- Place baking sheet back in oven and roast for 6–8 minutes, or until kale is lightly crispy and cauliflower is tender.


Cook Eggs
- Heat 1 tbsp. each of olive oil and butter in a large skillet over medium-high.
- Once hot, crack eggs into skillet.
- When whites begin to set, reduce heat to medium and cook for 3–4 minutes until whites are cooked through, or cook to your preference.
- Season with salt and pepper to taste.


Finish + Serve
- Fluff rice with a fork and mix in half of the following: cilantro, parsley and crispy onion.
- Divide turmeric rice onto plates.
- Top with roasted cauliflower, kale and egg.
- Garnish with tahini sauce, and remaining cilantro, parsley and crispy onion.
- Enjoy!

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