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)


  1. Bring 1 ½ cups of water to a rolling boil in a medium saucepan.

  2. Add 1 cup of buckwheat and cook 10-15 mins at a simmer until water has completely absorbed. 

  3. Sprtiz a stir fry pan with coconut oil spray.

  4. Add bell peppers and spinach and cook for about 5 mins until spinach has wilted.

  5. Add buckwheat to your bowl or plate.

  6. Layer vegetables on top.

  7. Add egg to stir fry pan doing your best to not break the yolk :)

  8. Cook about 1 minute until the egg firms up a bit.

  9. Add a little water to the pan, cover, and cook 1-2 minutes.

  10. Remove from heat and quickly transfer the egg on top of the veggies and buckwheat.

  11. Sprinkle with coconut aminos, nutritional yeast and any other desired toppings!