Southwest Breakfast Bowl Recipe
Kale, quinoa, bulgur wheat, brown rice, rosemary chicken, sausage, cherry tomatoes, black beans, jalapeños, and guacamole tossed in our tomatillo salsa and topped with two eggs cooked to order.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Grains
In separate pots, cook quinoa, bulgur wheat, and brown rice according to package instructions. Once cooked, set aside.
- 2
Cook the Sausage
In a skillet over medium heat, cook the sliced sausage until browned. Set aside.
- 3
Sauté the Kale
In the same skillet, add chopped kale and sauté until wilted, about 3-4 minutes.
- 4
Combine Ingredients
In a large mixing bowl, combine cooked quinoa, bulgur wheat, brown rice, sautéed kale, diced rosemary chicken, cooked sausage, halved cherry tomatoes, black beans, and sliced jalapeños. Pour in tomatillo salsa and mix well.
- 5
- 6
