Chorizo Kelp Breakfast Bowl

This recipe was developed by the chefs at the University of Oklahoma during one of our product trainings.

Yields: 2
Serving Size: 1 bowl

Ingredients

Nut-free avocado/sesame cream
1/2 c + 2 tsp. tahini
1/2 c + 2 tsp. tap water
3/4 tsp. kosher salt
2 Tbsp. + 1/2 tsp. canola olive oil blend
1 avocado
1/2 c + 2 tsp. fresh parsley, chopped
2 Tbsp. + 1/2 tsp. vegan honey

Carrot bacon
1 large carrot, peeled and ends trimmed
1 Tbsp. (+ more for frying) canola oil
3 Tbsp. GF/soy-free soy sauce
1/2 tsp. liquid smoke
1 Tbsp. sweet potato nectar
2 Tbsp. nutritional yeast
1 tsp. vegan sweet and smoky umami mushroom seasoning
1 tsp. garlic powder
1 tsp. smoked paprika

Rice
1 c. par-boiled brown rice
1 1/2 tsp. RC Fine Foods Vegan Chicken Flavor Base
16 oz. tap water

Sweet potatoes
1 lb. frozen sweet potato cubes
1/2 oz. top 9 free pan spray

Vegetables and plant-based chorizo
1 c. red bell pepper, diced
1 c. yellow onion, diced
1/4 c. garlic cloves, minced
2 tsp. ground cumin
1 tsp. ground smoked paprika
8 oz. Atlantic Sea Farms Kelp Cubes, thawed, drained
10 oz. plant-based chorizo, thawed
2 Tbsp. canola/EVOO blend

Plant-based scrambled egg
6 oz. english cucumber, diced
1/4 c. fresh parsley, diced
2 Tbsp. Acremade egg replacer
1/2 c. cold water
2 Tbsp. canola/EVOO blend

Preparation

Nut-free avocado/sesame cream

1. Place all the ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
2. Transfer to a bowl. If not, using immediately, press a sheet of plastic wrap onto the surface and refrigerate for up to 2 hours.

Carrot bacon

1. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Use a vegetable peeler to peel carrots lengthwise into strips. Set aside.
2. In a medium bowl, whisk remaining carrot bacon ingredients. Add carrot strips and let marinate for 15-20 minutes.
3. Place the marinated carrot strips onto the lined baking sheet and bake 7-8 minutes, flipping halfway through. Once done cooking, remove from the oven and set aside.

Rice

1. In a container, mix the chicken-flavor paste and water to make stock.
2. In a pan, combine the stock with parboiled brown rice and steam uncovered for 35 minutes. Hold hot.

Sweet potatoes

1. Roast the sweet potatoes single-layered on a sprayed sheet pan at 350 degrees for 15-20 minutes, rotating halfway through. Hold hot.

Vegetables and plant-based chorizo

1. In a sauté pan, heat oil over medium to high heat.
2. Add bell peppers and onions. Cook until onions begin to caramelize, then add garlic, cumin, smoked paprika, and cayenne. Stir well.
3. Add kelp, and stir.
4. When the liquid has reduced, add chorizo and stir.
5. Cook on low until the liquid has evaporated.
6. Stir periodically, scraping up the brown bits from the bottom of the pan.
7. Set aside, keeping warm.

Plant-based scrambled egg

1. In a saute pan, heat oil over medium to high heat.
2. While pan is heating, mix egg replacer and water. Whisk until it looks like a thin pancake batter (no lumps).
3. When pan is hot, pour the egg into the pan covering the bottom of the pan in a thin layer. Ensure the batter cooks undisturbed for 2 minutes, and then scramble. When finished cooking, set aside and keep warm.

To build the bowl:

1. Place 8 oz. of sweet potatoes in a bowl to one side.
2. Add 1/2 cup of the cooked rice to the other side.
3. Place 1/2 cup of chorizo mix in the center, and sprinkle with half of the cucumber and half of the parsley.
4. Place half of the egg on top. Sprinkle 3 oz. of plant-based cheese and 2 oz. of nut-free avocado/sesame cream.
5. Top with carrot bacon. Enjoy!