BROL Bowl with Sauteed Greens

Savory breakfast lovers, rejoice! This dish reheats well, whether in a microwave or on the stovetop, so consider making extra portions. Store them in airtight containers in your fridge so you can have an amazing breakfast almost instantly.


½ cup low-sodium vegetable broth

½ cup finely chopped red onion

1 garlic clove,  minced

1 small carrot,  finely chopped

1 teaspoon white miso paste

6 ounces Tuscan kale,  tough stems removed,  coarsely chopped

1 cup cooked Basic BROL,  warmed

1 tablespoon nutritional yeast

Ground black pepper

1 lemon,  cut into wedges

1.  Heat the vegetable broth in a medium skillet over medium heat, add the onion, garlic, and carrot and cook, stirring, until the vegetables are softened, about 7 minutes. Stir in the miso paste and kale and cook, stirring, until the kale is wilted and tender, about 4 minutes. Drain off any remaining liquid. To serve, spoon the warmed Basic BROL into a bowl.

2.  Sprinkle with the nutritional yeast and black pepper to taste. Top with the hot kale mixture and serve with lemon wedges.