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Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.

Savory Breakfast Bowl

A nutrient-rich grain bowl layered with red quinoa, brown basmati rice, baby kale, and oven-roasted fall vegetables seasoned with RC Hearty Foundations® GF FlavorMatch® Chicken Base and RC Harvest Vegetable Base, finished with an egg, sliced avocado, and warm RC Vegan Miso Broth.

Yield / Servings

6 Complete Bowls

Category

Entrees / Breakfast & Brunch

Filed Under: Entrees Vegetarian & Vegan Vegetable Bases Chicken Bases Umami Sensations

Ingredients

15 Components
Fresh Carrots 1 lb.
Fresh Cauliflower 1 lb.
Brussels Sprouts 1 lb.
Fresh Beets 1 lb.
RC Hearty Foundations® GF FlavorMatch® Chicken Base Dry, to taste
RC Harvest Vegetable Base Dry, to taste
Chick Peas Canned, drained 6 oz.
Baby Kale 6 oz.
Red Quinoa Cooked 6 oz.
Brown Basmati Rice Cooked 6 oz.
RC Vegan Miso Broth 2 oz. / bowl
Fresh Avocado Sliced 1 count
Small Eggs Fried or poached 6 count
Olive Oil As needed
Pickled Mustard Seeds & Chives For garnish

Preparation Steps

1
Oven-Roast Vegetables

Oven roast the cut carrots, cauliflower florets, Brussels sprouts, and beets separately on sheet pans with olive oil. Season dry with dry RC Hearty Foundations® GF FlavorMatch® Chicken Base and RC Harvest Vegetable Base until tender and caramelized. Hold warm.

2
Sauté Vegetables per Portion

To build each bowl, heat a sauté pan over medium-high heat with a splash of olive oil. Combine 2 oz. of each roasted vegetable type with 1 oz. of chick peas and toss until hot and fragrant.

3
Assemble Grain & Greens Base

In the bottom of a serving bowl, combine 1 oz. cooked red quinoa and 1 oz. cooked brown basmati rice. Layer 1 oz. fresh baby kale over the grains, then pile the hot sautéed roasted vegetable and chickpea mix on top.

4
Ladle Broth & Garnish

Ladle 2 oz. warm prepared RC Vegan Miso Broth over the bowl. Top with 1 fried or poached egg and a few slices of fresh avocado. Garnish the egg with pickled mustard seeds and finely chopped chives. Serve immediately.

Chef Notes & Dietary Customization

100% Vegan Option: To make this dish strictly vegan, simply omit the egg and top the warm vegetables with Daiya Foods® Cheddar Style Shreds or nutritional yeast.

Dry Rub Vegetable Roasting: Dusting raw root vegetables with dry RC Hearty Foundations® GF FlavorMatch® Chicken Base and RC Harvest Vegetable Base before roasting creates an intense, caramelized crust with savory depth that holds up perfectly under liquid broth.