BROL Bowl with Sautéed Greens Recipe

Ingredients

• 1⁄2 cup Light Vegetable Broth
• 1⁄2 cup finely chopped red onion
• 1 garlic clove, minced
• 1 small carrot, finely chopped
• 1 teaspoon white miso paste
• 6 ounces Tuscan kale, stemmed and coarsely chopped
• 1 cup cooked Basic BROL, warmed
• 1 tablespoon nutritional yeast
• Ground black pepper, to taste
• Lemon wedges, to serve