Baja Breakfast Bowl
A quick, delicious breakfast, or make it "brinner"!
10 min
1 serving
470 calories
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
Instructions
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.
Nutritional Information
Per serving: Calories 470, Fat 11 g (Saturated 3 g, Trans 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.