Prep time:  0 mins | Cook time:  45 mins

Total time:  45 mins | Serves: 2

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Ingredients

• 1 cup mixed wild rice (you can use brown rice instead)

• 1 can (15 oz/440g) butter beans or cannellini beans

• 2 handfuls (about 70g) fresh spinach (or 1 handful of kale for extra protein boost – about 40g)

• 1 tablespoon miso paste

• 2–3 tablespoons olive oil

• 2 whole eggs

• 1 avocado, peeled and sliced, stone removed

• 2 raw garlic cloves, minced

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Cashew Black Garlic Sauce

• 1 cup (120g) raw cashew nuts

• 10 large Balsajo Black Garlic cloves or 20g of black garlic paste

• 3/4 cup (180 ml) water (add more if you want your sauce a bit more runny)

• 1/2 teaspoon salt or to taste

• 1 tablespoon tahini

• 2 tablespoons of lime juice – one lime should be enough*

 

Instructions

1. Submerge cashews in boiling hot water and leave to soak for 30 minutes. When done, discard soaking water and place your cashews in a blender together with all other sauce ingredients, process until silky smooth and reserve.

2. Cook wild rice according to instructions on packaging. When done cover to keep warm and set aside.

3. In a large pan set over a medium-low heat, gently cook raw garlic in 1 tablespoon of oil for about 1 minute before adding beans. Cook the beans for 2-3 minutes before stirring miso paste in. Then add spinach and cook until it wilts down. Cover to keep warm and set aside.

4. In a small pan, fry 2 eggs in the remaining oil to your liking. You can choose to scramble, boil, or poach it instead if you fancy.

5. Assemble the dish: Split rice and beans with spinach between two bowls, top it up with an egg and ½ avocado each. Top it all up with a generous serving of the black garlic cashew sauce. Enjoy!