A twist on the popular sorrel pesto rice dish made with broccoli rice, sautéed and mixed with vegan pesto, topped with parmesan cheese, poached eggs, and bacon.
1: Sauté broccoli rice with olive oil until almost cooked.
2: Mix in the vegan kale, cashew & basil pesto.
3: Top with parmesan cheese.
4: Serve alongside two poached eggs.
5: Add the bacon on the side.
