Baja Breakfast Bowl
A quick, delicious breakfast, or make it "brinner"! This Plate is a Perfectly Balanced Plate
Ingredients
Makes: 1 serving
- 1/2 C (125 ml) Steamer Polenta, prepared and heated
- 2 C (500 ml) baby kale, shredded
- 1/2 C (125 ml) canned red kidney beans, rinsed and drained, heated
- 1/3 C (80 ml) Poco Picante Salsa Mix, prepared
- 2 Tbsp (30 ml) Guacamole Dip Mix, prepared
- 1 large egg
- Sea Salt (Grinder), to taste
- Black Pepper (Grinder), 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 fry 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.
Tip
Tip: Flavour the polenta with your favourite flavours: Pico Salsa Mix and Guacamole Dip Mix are great for this recipe.
Make it Vegan: Swap egg for tofu and use soy cheese.
| Nutritional Serving Size | Per serving: |
| Calories | 470 |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Transfat | 0 g |
| Cholesterol | 250 mg |
| Sodium | 620 mg |
| Carbohydrates | 71 g |
| Fibre | 21 g |
| Sugar | 14 g |
| Protein | 29 g |
Sea Salt (Grinder)
$15.00
$15.00
Black Pepper (Grinder)
$15.00
$15.00
Poco Picante Salsa Mix
$9.00
$9.00
Guacamole Dip Mix
$9.00
$9.00
Pesto Sauce Mix
$9.00
$9.00