Plant-Based Savory Oatmeal Bowls

Juicy roasted tomatoes, nutritious kale, fresh avocado and filling oats come together in this savory plant-based bowl.

Serves: 5Prep: 5 minutesCook: 20 minutesTotal: 25 minutesDifficulty: Easy

Serves: 5


  • 10 ounces Kroger Brand Grape Tomatoes
  • 3 tablespoons olive oil, divided
  • 3⁄4 teaspoon salt, divided
  • 1 bunch kale, stems removed and roughly chopped
  • 1⁄2 lemon, juiced
  • 2 cups water
  • 2 cups old-fashioned oats
  • 1⁄4 cup nutritional yeast, plus more for garnish
  • 1⁄2 teaspoon garlic powder
  • 2 ripe avocados, sliced


  • Preheat oven to 450°F.
  • Toss tomatoes with 1 tablespoon oil and ¼ teaspoon salt. Roast 10 to 12 minutes, or until bursting.
  • Meanwhile, in skillet over medium heat, add 1 tablespoon olive oil, kale and ¼ teaspoons salt. Cook, stirring occasionally, until tender, about 5 minutes. Squeeze in juice of lemon.
  • In 3-quart saucepan, bring water to boil. Add oats, nutritional yeast, garlic powder, remaining 1 tablespoon oil and ¼ teaspoon salt.
  • Reduce heat to medium. Continue cooking, stirring occasionally, about 5 minutes, or until oats are tender. Adjust seasoning to taste.
  • To serve, place oats in bowl. Top with tomatoes, kale and sliced avocado. Sprinkle with additional nutritional yeast, if desired.
  • Refrigerate leftovers.