“Three Sisters” Breakfast Bowls - alive magazine

Name: “Three Sisters” Breakfast Bowls - alive magazine
Ingredients: 1 cup (250 mL) uncooked brown rice yielding 3 cups (750 mL) cooked rice; 1 Tbsp (15 mL) dried oregano; 1/2 tsp (2 mL) nutmeg; 1/4 tsp (1 mL) cumin; 1/4 tsp (1 mL) salt; 2 1/2 cups (625 mL) diced butternut squash; 4 Tbsp (60ml) extra-virgin olive oil, divided; 1/4 tsp (1 mL) black pepper; 1 cup (250 mL) chopped onion; 2 cloves of garlic, peeled and finely chopped; 13 1/2 oz (398 mL) can black beans, drained and rinsed; 1 tsp (15 mL) Worcestershire sauce; 1 cup (250 mL) sweetcorn kernels, canned or thawed from frozen (see tip); 1 cup (250 mL) fresh, chopped cilantro (leaves and stems); 4 corn tortillas, warmed; 4 organic eggs

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Beans, squash, and corn are known as the “three sisters” and are a key part of the diet of centenarians in the region of Nicoya, Costa Rica.

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