Chef Soraya Breakfast Bowls

Chef Soraya Breakfast Bowls

For many of us, the best way to start the day is with a hearty and healthy meal that gives you the energy you need to get through the day. Chef Soraya bowls are great for lunch or dinner, but have you ever considered having one for breakfast? We think you should. By adding roasted potatoes, sautéed greens, tofu, and fresh diced tomatoes, we turned out Chana Masala Chick Peas and Rice bowl into a breakfast bowl! It’s packed with protein and nutrients and can be easily altered to suit almost any diet.


Begin by preheating your oven to 425 degrees Fahrenheit for the potatoes. You’ll want to do with first because the roasted potatoes take the longest amount of time to bake. Dice your potatoes into half inch chunks and you don’t need to bother with peeling. We chose Yukon gold potatoes for their flavor and texture, but you can roast any potato you have on hand. Next, you’ll want to coat your potatoes in your preferred cooking oil. We chose olive oil, but avocado oil or coconut oil are great alternatives. Make sure the potatoes are evenly coated.

We also used Mountain Standard World Explorer spice blend to give the potatoes a little color and a kick. World Explorer is a mix of turmeric, peppercorns, garlic, crushed chili pepper, and pink Himalayan sea salt and tastes great on just about anything. Spice your potatoes to taste, we like it hot, so we gave it a good shake. Spread the potatoes evenly on a baking dish and roast for up to 40 minutes, stirring halfway through. If the potatoes are crowded on the pan, they’ll take longer to crisp up. You’ll know your potatoes are done when they’re golden brown and crispy.

Now it’s time to rehydrate your Chef Soraya bowl. Our preferred method to prepare a bowl is by adding bowling water to the fill line, stirring, and letting it sit for twelve minutes or more. Don’t dilute or you’ll have soup! And at higher elevations the rehydration process can take a little longer, so just give it a few extra minutes or you might get a crunch. While your Chef Soraya bowl rehydrates, it’s a good idea to prep the rest of your meal.

Tofu is one of our favorite editions to a Chef Soraya bowl. You can also substitute scrambled eggs at this step for an added protein boost. To prepare tofu, you must first drain the liquid. Just lightly squeezing the block wrapped in a towel will help absorb the liquid but if you have time, applying low pressure over time is the best way to ensure your tofu is drained. This can be done with a tofu press or it can be done with a towel and a few cans of beans! Just wrap your block in a towel, place it on a plate, and stack a can or two of beans on top. The less liquid in your tofu, the crispier you’ll be able to get it. In a tofu scramble, you simply crumble to tofu and sauté in oil and spice. Our preferred method is to dice the tofu. This gives you more surface area to cook and brown all sides of the tofu. After dicing the tofu, we tossed it in Mountain Standard World Explorer mix and sautéed in oil until all sides were golden brown and crispy.

You can use the same pan you cooked your tofu in to sauté your greens. We first minced and sautéed garlic before adding our curly kale. You could use spinach, collards, swiss chard, or whatever your favorite dark leafy green may be. After the kale cooks down and has mixed thoroughly with the garlic you are ready to top your bowl with some yummy greens! Together with the Chana Masala bowl, sautéed greens, roasted potatoes, and diced tofu, we topped it off with some fresh tomato to finish the meal. You could substitute this for a chutney or salsa, depending upon your taste. You can prepare it in advance of and reheat if you’re on the move, but its best served warm and savored as you prepare for the rest of your day.

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