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Kale Pesto & Quinoa Breakfast Bowl

Kale Pesto & Quinoa Breakfast Bowl

Nutrition Facts

Serving Size
Amount Per Serving
Calories 660
% Daily Value
Total Fat 44g
68%
Saturated Fat 12g
60%
Cholesterol 210mg
70%
Sodium 720mg
30%
Total Carbohydrate 50mg
17%
Dietary Fiber 8g
32%
Protein 21g
42%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

25 min.

Serving & Size

1 bowl

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This gluten-free breakfast bowl with zippy kale and herb pesto is topped with a poached egg for a fresh and tasty vegetarian power bowl.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s Verve Tomato Roasted Red Pepper Bisque
1 pouch (1.81 kg)
1 pouch (8 cups/4 lb)

A smooth, rich bisque made with tomatoes, roasted red peppers and butternut squash simmered with butter, real cream and garlic.

Quinoa 1 L 4 cups
Packed chopped kale leaves, stems removed 500 mL 2 cups
Olive oil 250 mL 1 cup
Packed baby spinach 60 mL 1/4 cup
Grated Parmesan cheese 60 mL 1/4 cup
Chopped fresh parsley 60 mL 1/4 cup
Chopped fresh basil 60 mL 1/4 cup
Minced garlic 37 mL 2 1/2 tbsp
Red wine vinegar 30 mL 2 tbsp
Finely chopped fresh dill 30 mL 2 tbsp
Lemon zest 20 mL 4 tsp
Each salt and pepper 7 mL 1 1/2 tsp
Red pepper flakes 1 mL 1/4 tsp
Eggs
4 halved, pitted, peeled, ripe avocados (cut into 16 slices each) 500 mL 2 cups
Sprouts 1 L 4 cups
16 radishes, shaved 500 g 1 lb
Pumpkin seeds 250 mL 1 cup
Instructions
1. Quinoa: Bring soup to simmer. Stir in quinoa; reduce heat to low. Cover and cook for 20 to 25 minutes, stirring every 5 minutes, or until quinoa is tender and most of the liquid is absorbed. Let stand for 5 minutes and fluff with fork. Hold for service. (Makes 8 cups/2 L.)
2. Kale Pesto: In food processor, purée kale, olive oil, spinach, Parmesan, parsley, basil, garlic, vinegar, dill, lemon zest, salt, pepper and red pepper flakes until blended. (Makes 1 cup/250 mL.)

Recipe Tip

  1. Serving: Poach eggs to order. Spoon 1/2 cup (125 mL) quinoa into serving bowl. Top with poached egg, 4 avocado slices, 1/4 cup (60 mL) sprouts, and 1 shaved radish. Drizzle with 1 tbsp (15 mL) kale pesto and 1 tbsp (15 mL) pumpkin seeds.
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