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Kale Pesto & Quinoa Breakfast Bowl

Made With:

Soups

VERVE® TOMATO ROASTED RED PEPPER BISQUE

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

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Tip

• Substitute chives for dill.

• To poach eggs: Fill saucepan with enough water to come 3 inches (8 cm) up side of pan. Bring to gentle simmer. Stir in 1 tbsp (15 mL) vinegar. Break each egg into small dish. Holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired level of doneness. Remove with slotted spoon. Drain well on paper towel.

Serving Tips:

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

50 min.

Serving & Size

1 bowl

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.

Nutrition Facts

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 %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s Verve Tomato Roasted Red Pepper Bisque 1 pouch (8 cups/4 lb) 1  pouch (1.81 kg)
Quinoa 4 cups 1  L
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.)
Ingredients Weight Measure
Weight Measure
Packed chopped kale leaves, stems removed 2 cups 500  mL
Olive oil 1 cup 250  mL
Packed baby spinach 1/4 cup 60  mL
Grated Parmesan cheese 1/4 cup 60  mL
Chopped fresh parsley 1/4 cup 60  mL
Chopped fresh basil 1/4 cup 60  mL
Minced garlic 2 1/2 tbsp 37  mL
Red wine vinegar 2 tbsp 30  mL
Finely chopped fresh dill 2 tbsp 30  mL
Lemon zest 4 tsp 20  mL
Each salt and pepper 1 1/2 tsp 7  mL
Red pepper flakes 1/4 tsp 1  mL
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.)
Ingredients Weight Measure
Weight Measure
Eggs
4 halved, pitted, peeled, ripe avocados (cut into 16 slices each) 2 cups 500  mL
Sprouts 4 cups 1  L
16 radishes, shaved 1 lb 500  g
Pumpkin seeds 1 cup 250  mL
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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