Brunch Brown Rice Bowl with Turmeric Poached Eggs, Roasted Asparagus and Tomatoes, and Dairy-Free Avocado Basil Hollandaise

1. To make the Dairy-Free Avocado Basil Hollandaise: Add 4 tablespoons lemon juice, 1 1/2 avocados, 1/2 cup fresh basil, 1 cup hot water, 1/2 tsp salt, and 1/4 tsp pepper into a blender. Blend for 1 minute on high until smooth. Add 1/4 cup olive oil, and blend on low for another 30 seconds. The Hollandaise should be thick, but still slightly runny.
2. To make the rest of the bowl: Prepare brown rice according to package instructions.
3. Roast asparagus and tomatoes at 425°F (218°C) for 20 minutes, drizzled with olive oil on a baking sheet.
4. To make turmeric poached eggs, add turmeric to your water when poaching eggs, then poach to your desired doneness.
5. Assemble the bowl by combining brown rice, roasted vegetables, poached eggs, and topping with the Avocado Basil Hollandaise.