Breakfast Meatball Grain Bowl


  • 1 Pack Perfectly Balanced Beef, Sweet Potato and Kale Meatballs
  • Family pack microwavable brown rice and quinoa
  • 2 red capsicum
  • 6 green onions, thinly sliced
  • 6 boiled eggs


  1. Heat 1 tablespoon of oil in a pan on medium to high heat. Cook meatballs for 10 minutes, or until fully cooked. 
  2. When the meatballs are almost cooked, heat 1 tablespoon of oil in a separate frying pan over medium heat. 
  3. Roast capsicum about 5 minutes or until softened, turning frequently. Transfer capsicum to medium bowl; cover with plastic foil and let stand 5 minutes. Remove seeds and roughly dice capsicum.
  4. Heat brown rice  and quinoa in the microwave. At this point, each prepared ingredient can be stored separately in the fridge until ready to assemble.
  5. To assemble, place ½ cup brown rice and quinoa in bowl. Top with 4-5 meatballs, capsicum, green onion and egg. Service with sauce, if desired. 


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