Breakfast Macro Bowls
3.95 from 17 votes

These breakfast macro bowls are proof that it’s never too early in the day to eat your veggies! The bowls feature cabbage in the form of kimchi or sauerkraut, steamed greens, roasted vegetables, beans, brown rice, and a vibrant sauce. They’re such a nourishing and grounding way to begin the day.

A vibrant bowl of vegetables, legumes, and cultured cabbage has been served in a gray plate. It rests on a white surface.

A few weeks ago, amid the usual headlines about cleansing and detox, there was at least one promising trend: a bunch of articles on increasing beneficial bacteria in the gut.

One such article, which ran in the New York Times, was titled “A Gut Makeover for the New Year.” It noted that, when scientists compared the gut microbiota of people eating standard American diets versus those eating a lower-calorie, plant-based diet, they found the latter group to have richer and more diverse populations of beneficial bacteria. The article went on to share tips for strengthening one’s microbiome, including the sensible advice to eat more fruits, vegetables, whole grains, legumes, and nuts—eat plants, in other words.

Folks who are already eating lots of plant foods can give their gut health an additional boost by eating plenty of prebiotic foods (these include dandelion greens, sunchokes, alliums, asparagus, barley, and apples) and incorporating more fermented foods into their diets.

Fermented foods include sauerkraut, kimchi, and lacto-fermented vegetables, as well as miso, tempeh, kombucha, pickles, natto, and non-dairy yogurt. They’re rich in the beneficial bacteria that can do so much good for our immune systems, and they happen to be intensely flavorful, too—which means that they easily add character to everyday meals.

When I first developed a taste for fermented foods, I got a little carried away. I was pleasantly surprised to realize that it’s easy to make lacto-fermented vegetables at home (there’s a tutorial in my archives, for anyone who’s interested), along with sauerkraut (I love Elenore’s recipe). For a while, there was always a quart sized mason jar or two of vegetables sitting in the warmest part of my apartment, getting tangier by the day.

I’ve fallen out of the habit over time. I don’t have a good excuse, except that I’ve been juggling a lot of cooking this year, and at a certain point anything that was non-essential started to fall by the wayside. Still, I’ve missed having lots of fermented cabbage, beets, and carrots around. I probably didn’t realize how much I missed them until I got a chance to experience the ready-to-eat sauerkraut from Farmhouse Culture.

The folks at Farmhouse Culture are leaders in cultured foods and vegetables. They make five varieties of sauerkraut and kimchi and a line of probiotic-rich “gut shots.” As the year gets underway, they’re rolling out a new line of cultured veggies that includes curry cauliflower and ginger orange carrots, as well as probiotic-rich “kraut krisps” for healthful snacking. All of the krauts and gut shots are organic, non-GMO, vegan, and gluten free.

I love that these products make it easier for consumers to get to know fermented foods. I knew so little about them before I became vegan: my only experience was probably low-fat yogurt and sauerkraut on hot dogs when I was a kid. It took me a while to warm up to kimchi and kraut, in part because they weren’t easy staples to find at the time, and I wasn’t ready to make my own. It’s cool that these foods are so widely available now.

Getting one’s hands on fermented foods is the first step toward eating them more often. The second step is to come up with fun, easy ways to enjoy them! The good news is that fermented veggies can be added to nearly any meal, from salads to bowls to noodles, and you don’t need a special recipe to make it happen. Here are five of my favorite ways to incorporate kimchi and kraut into my everyday breakfasts, lunches, and dinners.

Kraut Burger

Sauerkraut is a great topping for any plant-based burger; it adds flavor and healthful bacteria in one fell swoop. This one is served on an English muffin and topped with the Farmhouse Culture classic caraway kraut.

Kimchi Noodles

Amanda recently gave me the inspiration to fold kimchi into a noodle dish with her spicy 10-minute kimchi noodle salad. To make my own version, I boiled udon noodles and tossed them together with about a half cup of chopped kimchi, a few tablespoons of kimchi brine, a teaspoon of toasted sesame oil, and freshly grated carrots and cucumber. I finished it with a splash of tamari, crushed red pepper, and cilantro. It was a terrific, speedy homemade lunch. 

Kimchi Avocado Toast

I read Julia Turshen’s Small Victories this fall and immediately fell in love with her recipe for kimchi toast (in addition to the many other smart ideas she has for using kimchi, which is clearly one of her favorite ingredients). Julia’s version includes an ingenious mayonnaise drizzle that’s spiked with kimchi juice. I keep mine a little more basic: I mash half of a large avocado with some lemon juice, spread it on toast, top it generously with kimchi, and finish it off with my homemade gomasio. Easy peasy. 

Kraut & Cabbage Soup

I’ve been experimenting lately with a recipe for wintery tomato cabbage soup. It’s been through a few iterations now, and I recently had the thought to double up the cabbage and top a bowl with sauerkraut. The kraut added a nice layer of acid to my bowl, along with spice, since I used the Farmhouse Culture horseradish leek kraut. I’m guessing that any variety of kraut would work equally well with a noodle or a bean soup.

A close overhead image of brown rice, roasted root vegetables, steamed greens, and fermented cabbage.

Cultured Breakfast Macro Bowls

Getting more fermented veggies at lunch or dinner may seem perfectly sensible, but for breakfast? It sounds a little out there, I know. Then again, what’s a better way to start the day than with gut-strengthening food?

Breakfast macro bowls—any mixture of cooked rice or quinoa, legumes, steamed kale, and root vegetables—are a wintertime favorite of mine (in fairness, I’m equally likely to eat them at lunch and dinner, but I do love the way they set me up to feel warm, grounded, and nourished as I begin the day). As I got to know the Farmhouse Culture krauts, it occurred to me that any one of them would enhance my usual bowl.

I’m so glad I tried it. The kraut adds salty, tangy flavor that’s a perfect contrast to the earthy simplicity of a macro bowl. I gave my bowls a drizzle of yum sauce because I’m hooked—I’ve been putting it on everything lately—but the kraut alone would add tremendous flavor to this simple, nourishing bowl meal.

A gray bowl holds a mixture of whole grains, vegetables, beans, and a bright, yellow colored sauce. It's resting on a white surface with white tiles in the background.

A vibrant bowl of vegetables, legumes, and cultured cabbage has been served in a gray plate. It rests on a white surface.
3.95 from 17 votes

Breakfast Macro Bowls

Author – Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 4 servings

Ingredients

  • 1 cup short-grain brown rice (180g)
  • 2 small or 1 large rutabaga, scrubbed or peeled and cut into 1-inch cubes
  • 2 small or 1 large turnip, scrubbed or peeled and cut into 1-inch cubes
  • 6 large or 8 small carrots, scrubbed or peeled and cut into 1-inch pieces
  • 2 tablespoons avocado oil
  • Coarse salt and freshly ground black pepper
  • 1 small bunch curly or lacinato kale, stems removed and chopped into bite-sized pieces
  • 1 1/2 cups cooked black beans (1  1/2 cups/240g cooked black beans, or one 15-ounce/425g can, drained and rinsed)
  • 1 heaping cup kimchi or sauerkraut (120g)
  • yum sauce (as needed)

Instructions

  • Preheat your oven to 425F.
  • Place the rice in a fine-mesh sieve and rinse under cold running water for about 30 seconds. Bring a large pot of water to boil. Add the rice and boil (like pasta) until tender, 40 to 45 minutes, then remove the rice from the heat. Drain the rice and return it to the pot. Cover and allow it to steam for 10 minutes. Uncover the pot and fluff the rice gently with a fork. Re-cover and set aside.
  • Toss the cut root vegetables with the oil. Transfer the vegetables to a lined baking sheet and sprinkle with sea salt and pepper. Roast for 35-40 minutes, or until they’re tender and browning at the edges, stirring once halfway through baking.
  • Bring a pot of water to boil and fit it with a steamer attachment. Steam the kale for 3 minutes, or until it’s tender and bright green.
  • Divide the cooked rice, roasted vegetables, kale, and black beans into four bowls. Top each with a heaping quarter cup of the fermented vegetables, then drizzle with yum sauce. Serve.
A vegan breakfast macro bowl has been topped with a bright yellow-hued sauce. The bowl is resting on a white surface.

 

This bowl has all of the culinary building blocks of gut health: plenty of fiber, a perfect balance of plant-based ingredients, and the easy addition of fermented veggies.

Whether you plan to make your own fermented veggies or explore some of the great options that are available in stores these days, I hope this post sparks some inspiration on using kraut and kimchi in an easy, low-stress way. Here’s to good gut health for all of us in 2017!

xo

This post was sponsored by Farmhouse Culture. All opinions are my own, and I love this line of ready-to-eat fermented food. Thanks for your support!

This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Categories: Recipes, Savory, Vegan Bowls
Method: Oven, Stovetop
Ingredients: Black Beans, Kale, Rice
Dietary Preferences: Gluten Free, Tree Nut Free, Vegan
Recipe Features: Meal Prep

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Recipe Rating




    12 Comments
  1. 5 stars
    I love using sauerkraut in my breakfast! This bowl looks absolutely delicious and I can’t wait for my breakfast tomorrow. Thanks for sharing!

  2. Love this idea of a macro breakfast. I know the value of a protein and greens based breakfast to ensure we maintain our blood sugar levels and keep us fuller for longer. As a vegan I have tried a few breakfast protein options, from Tofu scramble to cooked Quinoa. I really like the use of the black beans in this dish, and definitely give it a go thanks!!

  3. I relate so much to this. When I first started making my own ferments, I had a really organized cycle of ferments going and always made sure to have at least a jar going in our basement while we ate from one in the fridge. I’ve gotten a little lazy, but your post here is reminding me about all of the benefits and how much it adds to a meal. I was just reading through Small Victories as well and the kimchi avo toast got put of my list of things to try as well. As always, your posts are always so helpful and inspiring, Gena!

  4. This is such a great idea Gena, thanks for inspiring us. Gustavo Woltmann

  5. very good information! Health and nutrition information is usually just repetitive weight loss and exterior body sculpting with little time left to describe or even recognize the microscopic, thank you for this valuable information and very creative recipes, need help wading into kimchi!

  6. I just tried out Farmhouse’s Kraut (smoke jalapeno one!) and I have to say, I’m in love! I never usually go for fermented things, the bite never really appealed to me, but this one has me hooked. I love all the info about fermented foods, I always kind of forget about them..but they are so so good!

  7. This is a wonderful reminder that I need to up my sauerkraut intake! One question, do you know if the good properties of sauerkraut and/or kimchi are compromised when heated?

  8. This post is packed with so much goodness Gena. I flipping love Farmhouse and eat their caraway kraut with my dinner macro bowl every night! So passing along this link to friends, I love how you use them in every recipe here. Hope you’re having a super fun and joyous week girl, lots of hugs.

  9. I absolutely love this! I have some sauerkraut in my fridge and often struggle with what to put it on. Those are really great ideas and making that bowl is definitely in my future

  10. WOW! I’ve always told myself I need to add more fermented foods in my diet, but none of the recipes ever looked super appetizing…until now. I LOVE the idea of a kraut burger – and I’m always down for a micro bowl. Thanks for the inspiration!

  11. Hi Gena, I love the idea of the macro bowl! I’d probably eat it for lunch or dinner, though, because try as I might, I just can’t give up my morning oatmeal. I really enjoyed this post and bookmarked it because there’s a lot of good ideas in it for fermented goodies and good reminders about them. I’m “camping out” at my beach trailer right now and will have to punt on some ingredients, but I am looking forward to trying some versions of these tasty ideas! Good nourishment while riding the real estate roller coaster. . .xoxo

  12. Gena, these all look and sound fabulous. I’ve also seen buckwheat noodles with kimchi…so good. I am heading to the kitchen now for some avocado kimchi toast. x