Epicure Recipes

⏾☀︎

Baja Breakfast Bowl

Cinco de MayoVegetarianOne DishBreakfastLunchVeganGluten-freeHigh ProteinSugar ConsciousDairy-freeDinner

10 min

1 serving

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A quick, delicious breakfast, or make it "brinner"!

Ingredients

  • 1⁄2 cup Steamer Polenta, prepared and heated
  • 2 cups water or Nourish Broth or Vegetable Broth
  • 2⁄3 cups low-fat milk
  • 1⁄2 tsp salt
  • 1 cup polenta (coarse yellow cornmeal)
  • 1 recipe prepared Pesto Sauce
  • 2 tbsp Pesto Sauce Mix
  • 2 tbsp water
  • 2 tbsp pine nuts or pistachio nuts, optional
  • 1 tbsp grated Parmesan cheese
  • 1⁄4 cup olive oil
  • 2 cups baby kale, shredded
  • 1⁄2 cup canned red kidney beans, rinsed and drained, heated
  • 1⁄3 cup Poco Picante Salsa
  • 2 tbsp Poco Picante Salsa Mix
  • 1 cup diced tomatoes
  • 1 tsp lime juice, optional
  • cilantro, optional
  • 2 tbsp Guacamole, prepared
  • 2 ripe avocados
  • 3 tbsp Guacamole Dip Mix
  • lime juice, optional
  • 1 large egg
  • Sea Salt, to taste
  • Black Pepper, to taste

Preparation

  • Place warm polenta into a serving bowl.
  • Add kale and warmed beans and top with salsa and guacamole.
  • Preheat a lightly greased frying pan on medium heat. Crack egg into pan and let cook for 1–2 minutes, or until the egg white begins to turn solid.
  • Top bowl with egg, season with salt and pepper, if desired, and serve.

Epicure Products Used

Nutritional Information

Per serving: Calories 470, Fat 11 g (Saturated 3 g, 0 0 g), Cholesterol 250 mg, Sodium 620 mg, Carbohydrate 71 g (Fiber 21 g, Sugars 14 g), Protein 29 g.

Tips

Flavour the polenta with your favourite flavours: Poco Picante Salsa Mix and Guacamole Dip Mix are great for this recipe.

Make it Vegan: Swap egg for tofu and use soy cheese.

Perfectly Balance Your Plate

This is a Perfectly Balanced Plate.