Print Recipe
5 from 1 vote

Cultured Breakfast Macro Bowls

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast, main dish
Cuisine: gluten free, soy free, tree nut free
Servings: 4 servings
Author: Gena Hamshaw


  • 1 cup short-grain brown rice
  • 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 vegetable oil such as safflower or grapeseed
  • Coarse salt and freshly ground black pepper
  • 1 small bunch curly or dinosaur kale stems removed and chopped into bite-sized pieces
  • 1 ½ cups cooked black beans 1 can beans, drained and rinsed
  • 1 cup Farmhouse Culture Kraut or Kimchi
  • Yum sauce for drizzling (optional)
  • Chopped green onions gomasio, or sesame seeds, for topping (optional)


  • Preheat your oven to 425F. Cook the rice according to package instructions or by using this method (which is my go-to for short-grain or medium-grain rice).
  • 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 scoop of the fermented vegetables, then drizzle with yum sauce or other toppings of choice. Serve.