Think oatmeal is just for breakfast? Think again! This savory bowl of goodness stirs rolled oats with veggie broth, garlic powder, nutritional yeast, and protein powder for a hearty base that’s topped with roasted mushrooms and crisp kale chips. It’s a winning, 30-minute vegetarian and vegan main that works for lunch or dinner.
Savory Mushroom and Kale Oatmeal Bowl
Yield: 2 servings
Active Time: 10 minutes
Total Time: 30 minutes
Preheat the oven to 425°F. On a large rimmed baking sheet, toss mushrooms with oil and salt. Roast until the mushrooms are tender and caramelized about 15 to 18 minutes, tossing halfway. On another sheet tray, toss kale with oil and salt. Roast for 4 to 6 minutes, until crisp.
Bring the water, broth, garlic powder, and salt to a boil in a small saucepan. Add oats and stir. Reduce to simmer, and cook for 12 to 15 minutes, until oats are soft. Stir in protein powder, nutritional yeast, and parsley. Divide oats between 2 bowls and top with green onions, roasted mushrooms, kale chips, and toasted pumpkin seeds.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...