Chicken Nugget Brunch Bowl

Healthy, beautiful, and delicious! These bowls bring it all! The perfect kickstart to a busy day, or lingering over for brunch.

Tip: Any cooked grain is a great fit for this dish. In a pinch for time – use microwaveable brown rice. For an optional but delicious topping to the finished bowls, thin purchased hummus (flavor of your choice – try beet hummus on these bowls) with hot water to a drizzling consistency. Add just before serving.

Prep time: 5-7 minutes
Cook time: 5-7 minutes
Ready in: 15 minutes
Serves: 4


  • 1 package (10.01 oz.) jack & annie’s Jack Nuggets, cooked according to package directions and cut into bite sized pieces
  • 3 Cups hot, cooked brown rice
  • 1 teaspoon olive oil or coconut oil, divided
  • 4 Cups baby spinach or baby kale
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt, divided
  • 1 Pint cherry tomatoes
  • 4 large eggs, lightly beaten (or your favorite vegan egg substitute)
  • Optional toppings: avocado slices, cracked black pepper, fresh parsley, hummus


  1. Heat ½ teaspoon oil in a large skillet over medium-high heat. Add spinach, garlic and 1/8 teaspoon salt; sauté 1 minute or just until spinach has wilted. Remove from pan and keep warm.
  2. Add tomatoes to pan. Cook 5 minutes or just until tomato skins begin to burst. Remove and keep warm.
  3. Add remaining ½ teaspoon oil to pan; heat 30 seconds. Add eggs and remaining 1/8 teaspoon salt to the pan. Cook eggs, stirring, just until set.
  4. Divide rice among 4 bowls. Top evenly with sautéed spinach, tomatoes, eggs and nuggets. Add additional toppings as desired. Serve immediately.


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