Ingredients per serving


Prepare the Vegetables

  • Cauliflower 3.0 heads
  • Extra virgin olive oil, as needed
  • Kosher salt and black pepper to taste
  • Kale, cleaned and chopped 2.0 bunches
  • Garlic, minced 2.0 cloves
  • Black beans, drained and rinsed 2.0 cans (485 g)

Prepare the Avocado

  • Avocado, mashed 3.0 each
  • Lime, juiced 1.5 each
  • Salt, to taste
  • Cilantro, chopped 5.0 ml

Prepare the Chipotle Carrot Hollandaise

Prepare the Bowl

  • Cheddar Cheese, shredded 375.0 g
  • Tomatoes, medium, small dice 3.0 each
  • Eggs, fried 12.0 each
  • Pepitas, roasted 160.0 g
  • Cilantro, chopped, for garnish

Take breakfast to a new level. This bowl, topped with a fried egg, combines bold flavours for a unique, plant based dish.



  1. Prepare the Vegetables

    • Cut cauliflower into 2.5 cm florets. Toss with oil, salt and pepper. Roast in 230 C oven until golden brown.
    • In a large sauté pan, cook the kale just until wilted, add the garlic, cook 30 seconds more, then add the black beans and cook through until heated. Combine with the cauliflower and set aside.
  2. Prepare the Avocado

    • Mix the mashed avocado with the lime juice and season with cilantro and salt.
  3. Prepare the Chipotle Carrot Hollandaise

    • Toss the carrots with oil, salt and pepper. Roast at 230 C until soft and beginning to caramelize. Combine with the Knorr® Professional Sauce Hollandaise, lime juice, chipotles and water and puree until smooth. Season with salt.
  4. Prepare the Bowl

    • To build the bowl, place the prepared cauliflower and kale mixture at the base. In sections, add the mashed avocado, shredded cheddar, and tomato. Top with a fried egg. Drizzle with the chipotle carrot hollandaise. Garnish with pepitas and cilantro
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