PB&J Brown Rice Breakfast Bowl
Serves 1
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
collspxhb
- salt to taste
- 1/2 cup unsweetened vanilla almond milk
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure maple syrup
- 1 tablespoon creamy salted peanut butter (no added sugar or oil)
- 1/4 cup mashed very ripe banana
- 1/3 cup frozen or fresh berries (i used blackberries black raspberries, and blueberries)
- 1 1/2 cups brown rice cooked (day-old rice works best)
- toppings:
- banana slices
- peanut butter
- jam (i used blackberry)
- granola
- Carbohydrate 266.612632907037 g
- Cholesterol 0 mg
- Fat 23.3144007691814 g
- Fiber 17.3711876853915 g
- Protein 31.3170703116908 g
- Saturated Fat 4.25119088715622 g
- Serving Size 1 1 recipe (880g)
- Sodium 3525.00421873399 mg
- Sugar 249.241445221646 g
- Trans Fat 1.47712364370153 g
- Calories 1401 calories
1. In a small pot over medium heat, whisk the almond milk, cinnamon, maple syrup, and salt until combined. 2. Bring to just a simmer, then whisk in the peanut butter. 3. Stir in the mashed banana and berries, then gently simmer for 2 minutes. 4. Stir in the cooked brown rice, then simmer the mixture for another 4 to 5 minutes, stirring occasionally. 5. Spoon the hot rice mixture in a bowl, then top with sliced banana, peanut butter, jam, and granola.
