This Buckwheat Kale Breakfast Bowl combines buckwheat, an essential whole grain, with nutrient-dense kale for a nutritionally well-rounded and delicious savory breakfast.
- Combine the buckwheat groats, 1 cup of vegetable broth, and 1 1/2 cups of water in a medium pot. Bring to a boil. Cover, reduce the heat and simmer until tender (about 10 minutes).
- Meanwhile, chop the head of kale. Rinse and spin until the water runs clear. Chop the red onion, sun dried tomatoes, and garlic.
- In a large pan, saute the onion with the remaining 1/2 cup of vegetable broth. When the onion is soft, add in the kale, sun dried tomatoes, and garlic. You may need to add the kale in several batches so it all fits in the pan. Cover to let the steam help saute the kale.
- To serve, place 1/5 of the buckwheat and 1/5 of the kale in a bowl. Season with salt and pepper. Enjoy!
*Often you will find sundried tomatoes are stored in oil, but if you look in the dry goods section of the grocery store, you can find sundried tomatoes in packages with no additives. Choose these whenever possible! If you can’t find oil-free sundried tomatoes, use a paper towel to soak up as much oil as you can.