RECIPE: Chorizo Kelp Breakfast Bowl



The Humane Society of the United States (HSUS), as a part of the Forward Food Collaborative, is working with the top food service management companies around the country to increase plant-based options on institutional menus and reduce the amount of meat and animal products sold. By offering free culinary trainings, plant-based recipes, greenhouse gas assessments, marketing materials, educational webinars, and other resources to university, K-12, and healthcare foodservice operations, they hope to build a better future for people and animals everywhere.

To learn more, and to see their recipe for Smoky BBQ Tri-tip Hoagies, read our Bluedot Living Field Note from the HSUS.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spicy Chorizo Kelp Breakfast Bowl

RECIPE: Chorizo Kelp Breakfast Bowl

  • Yield: Serves 2


Chefs at the University of Oklahoma developed this recipe during a training with the Forward Food Collaborative. There are a lot of steps, but the payoff is sure to be yummy!



For the nut-free avocado/sesame cream:

  • 1/2 cup + 2 teaspoons tahini
  • 1/2 cup + 2 teaspoons tap water
  • 3/4 teaspoon kosher salt
  • 2 tablespoons + 1/2 teaspoon canola/olive oil blend
  • 1 avocado
  • 1/2 cup + 2 teaspoons fresh parsley, chopped
  • 2 tablespoons + 1/2 teaspoon vegan honey

For the carrot bacon:

  • 1 large carrot, peeled and ends trimmed
  • 1 tablespoon (+ more for frying) canola oil
  • 3 tablespoons GF/soy-free soy sauce
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon sweet potato nectar
  • 2 tablespoon nutritional yeast
  • 1 teaspoon vegan sweet and smoky umami mushroom seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

For the rice:

For the sweet potatoes:

  • 1 pound frozen sweet potato cubes
  • 1/2 ounce top 9 free pan spray

For the vegetables and plant-based chorizo:

  • 2 tablespoons canola/EVOO blend
  • 1 cup red bell pepper, diced
  • 1 cup yellow onion, diced
  • 1/4 cup garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground smoked paprika
  • Pinch cayenne pepper (optional)
  • 8 ounces Atlantic Sea Farms Kelp Cubes, thawed, drained
  • 10 ounces plant-based chorizo, thawed

For the plant-based scrambled egg:


To make the nut-free avocado/sesame cream:

  1. Place all the ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
  2. Transfer to a bowl. If not using immediately, press a sheet of plastic wrap onto the surface and refrigerate for up to 2 hours.

To make the carrot bacon:

  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Use a vegetable peeler to peel carrots lengthwise into strips. Set aside.
  2. In a medium bowl, whisk remaining ingredients. Add carrot strips and let marinate for 15-20 minutes.
  3. Place the marinated carrot strips onto the lined baking sheet and bake 7-8 minutes, flipping halfway through. Once done cooking, remove from the oven and set aside.

To make the rice:

  1. Mix the chicken-flavor paste and water to make stock.
  2. In a pan, combine the stock with parboiled brown rice and steam uncovered for 35 minutes. Cover to keep warm.

To make the sweet potatoes:

  1. Roast the sweet potatoes single-layered on a sprayed sheet pan at 350°F for 15-20 minutes, rotating halfway through. Keep warm.

To make the vegetables and plant-based chorizo:

  1. In a sauté pan, heat oil over medium to high heat.
  2. Add bell peppers and onions. Cook until onions begin to caramelize, then add garlic, cumin, smoked paprika, and cayenne. Stir well.
  3. Add kelp, and stir.
  4. When the liquid has reduced, add chorizo and stir.
  5. Cook on low until the liquid has evaporated.
  6. Stir periodically, scraping up the brown bits from the bottom of the pan.
  7. Set aside, keeping warm.

To make the plant-based scrambled egg:

  1. In a sauté pan, heat oil over medium to high heat.
  2. While pan is heating, mix egg replacer and water. Whisk until it looks like a thin pancake batter (no lumps).
  3. When pan is hot, pour the egg into the pan covering the bottom of the pan in a thin layer. Ensure the batter cooks undisturbed for 2 minutes, and then scramble. When finished cooking, set aside and keep warm.

To build the bowl:

  1. Place half of sweet potatoes in a bowl to one side.
  2. Add ½ cup of the cooked rice to the other side.
  3. Place ½ cup of chorizo mix in the center, and sprinkle with half of the cucumber and half of the parsley.
  4. Place half of the egg on top. Sprinkle with plant-based cheese and drizzle with ¼ cup nut-free avocado/sesame cream.
  5. Top with carrot bacon. Enjoy!



The Forward Food Collaborative partners with the food service industry to ensure that 50 percent of the total meals offered in institutional dining programs in the United States will be plant-based by 2027. For more recipes, visit their website

Latest Stories

Bluedot Living
Bluedot Living
Bluedot Living Magazine is a sustainable living magazine and website with locations throughout North America.
Read More

Related Articles


Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Please enter your comment!
Please enter your name here