Recipe by Renae Wilson
3 cups cherry tomatoes
4 tbsp. olive oil
2 cans (12 oz. each) artichoke hearts—drained, patted dry, and quartered
1 large bunch rainbow chard, thinly sliced
4 cups Cilantro Rice, warmed
4 fried eggs
On baking sheet, toss tomatoes and 2 tbsp. oil; season. On another baking sheet, toss artichokes and 1 tbsp. oil. Roast at 450° until tomatoes burst and artichokes char in spots, 13 to 18 minutes. In large skillet, cook chard in remaining 1 tbsp. oil over medium-high, stirring often, until wilted, about 5 minutes; season. Divide rice, tomatoes with juices, artichokes, chard, and eggs among 4 bowls.
Tip: Spice things up with a dash of hot sauce.