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BROL Bowl with Sauteed Greens
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.

Michael Greger
Michael Greger

The How Not to Diet Cook book is a full-color, fully illustrated cook book that shares the science of long-term weight-loss success, featuring over 100 delicious recipes. A founding member and Fellow of the American College of Lifestyle Medicine, Michael Greger, MD, is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition. He has videos on more than 2,000health topics freely available at, with new videos and articles uploaded almost every day.

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