For the Tahini dressing mix all ingredients in a bowl and whisk. Slowly add water as needed. The tahini paste might seize up in which case just add water slowly to thin it out. Once it’s the desired thickness, set it aside.
In a cold pan add the bacon and cook on a medium heat. Cook the bacon to your liking. Mine is crispy but still with a slight chew.
Remove excess bacon grease from the pan and set aside.
Slice the mushrooms and add into the same pan in which the bacon was cooked.
Cook the mushrooms on a high heat till they release their water and all of that is cooked off. Then add in the butter along with the paprika and cayenne pepper and give everything a good mix and then remove from the heat.
Using some of the reserved bacon fat fry your egg sunny side up. If you aren’t a fan of this you can cook your eggs to your liking, that could be a poached egg, scrambled, over easy etc etc.
Cut and slice your avocado. If you prefer cubes you can cube it as welll.
To assemble the bowl add in your pumpkin rice. Add in the bacon, the mushrooms, the avocado and finally the egg.
Dress it with that tahini dressing and if you feeling fancy garnish with fresh parsley or anything green you have like chives or spring onions.