Savory Breakfast Bowl

Savory Breakfast Bowl Serves: 6 bowls


  • 1 lb. carrots, oven roasted
  • 1 lb. cauliflower, oven roasted
  • 1 lb. Brussel sprouts, oven roasted
  • 1 lb. beets, oven roasted
  • 6 oz. chick peas
  • 6 oz. baby kale
  • olive oil, enough to cook vegetables and eggs
  • 6 oz. red quinoa, cooked in rice cooker
  • 6 oz. brown basmati rice, cooked in rice cooker
  • 2 oz. “Vegan Miso Broth”
  • 1 each avocado, sliced
  • 6 small eggs, fried or poached


  1. 1 Oven roast vegetables for bowls separately in olive oil and season with RC Hearty Foundations® Gluten Free FlavorMatch® Chicken Flavored Base and RC Harvest Vegetable Base – dry.
  2. 2 To build the bowl – in a hot sauté pan heat 2 oz. of each oven roasted vegetables and chick peas together in a little olive oil.
  3. 3 While vegetables are cooking, combine cooked red quinoa and brown basmati rice together in bottom of a bowl.
  4. 4 Top with baby kale, hot oven roasted vegetable and chickpea mixture and 2 oz. prepared “Vegan Miso Broth” then add cooked egg and a few avocado slices.
  5. 5 Garnish egg with some pickled mustard seeds and chopped chives.


To make it a totally Vegan dish, omit egg and top with Daiya Foods® Cheddar Style Shreds.

Vegan Miso BrothHearty Foundations™ Vegan GF Chicken Flavor Base, Harvest Vegetable Base,

Umami Sensations™ Red Miso Powder

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