Savory Buckwheat Groats Breakfast Bowl
Ditch your oatmeal for this gluten-free, grain-free, wheat-free superfood fruit seed related to rhubarb and sorrel. This savory bowl is quick to make and easy to change-up. Batch cook your buckwheat and enjoy this breakie all week!
Yields: 1 bowl with extra buckwheat for another time
1 cup cooked buckwheat groats
¼ cup chopped bell peppers (any/all the colors)
½ cup spinach
1 fried egg
Splash of coconut aminos
Optional extras: avocado slices, nutritional yeast, ketchup, sprinkle of goat, parm or feta (if you’re not vegan or dairy-free)
Bring 1 ½ cups of water to a rolling boil in a medium saucepan.
Add 1 cup of buckwheat and cook 10-15 mins at a simmer until water has completely absorbed.
Sprtiz a stir fry pan with coconut oil spray.
Add bell peppers and spinach and cook for about 5 mins until spinach has wilted.
Add buckwheat to your bowl or plate.
Layer vegetables on top.
Add egg to stir fry pan doing your best to not break the yolk :)
Cook about 1 minute until the egg firms up a bit.
Add a little water to the pan, cover, and cook 1-2 minutes.
Remove from heat and quickly transfer the egg on top of the veggies and buckwheat.
Sprinkle with coconut aminos, nutritional yeast and any other desired toppings!