This Buckwheat Kale Breakfast Bowl combines buckwheat, an essential whole grain, with nutrient-dense kale for a nutritionally well-rounded and delicious savory breakfast.
Do you like savory or sweet flavors for breakfast? Personally, I have a huge sweet tooth so I am a fan of sweet breakfasts 99.99% of the time. BUT I understand that many people love savory breakfasts. So I decided to create a breakfast bowl that my savory-breakfast friends would enjoy and even us sweet-breakfast people could work in on the .01% days.
I thought about using oats for this bowl because oats are my go-to breakfast staple. But then I remembered a meal I made with buckwheat over the holidays. Buckwheat has a deep nutty flavor that is more developed than oats. It seemed like the perfect option for a savory breakfast.
The other half of this Buckwheat Kale Breakfast Bowl is kale. Kale is touted as the perfect health food. I'm always seeing kale smoothie recipes on Pinterest and Instagram. And while there are plenty of other healthy greens besides kale, there's no denying that kale is a health food.
Like other leafy greens, kale is full of fiber and contains a high percent protein per calorie (higher that meat!!). It has over 100% of your daily recommended value of vitamins A, C, and K. Plus tons of other vitamins and minerals like vitamin B6, manganese, calcium, copper, and potassium. Kale is also a cruciferous vegetable. According to Dr. Greger of nutritionfacts.org, cruciferous veggies like broccoli, cauliflower, brussels sprouts, and kale are so good for us that we should be eating them every day. With this Buckwheat Kale Breakfast Bowl you can check off that box with your first meal!
This Buckwheat Kale Breakfast Bowl is quick enough to make that you can easily make it the morning of. But if you want a super quick breakfast you can always whip this up the night (or weekend) before. If you make the full quantity, this will be enough for breakfast all week!
Start by cooking the buckwheat. Place the buckwheat in a small pot with some water or veggie broth. Bring to a boil and then let simmer for 10 minutes.
Next, move on to the kale. Chop the leafy parts off of the stems, rinse, and spin the kale. Dice up an onion, some sun dried tomatoes, and slice a couple cloves of garlic. Sautee the onions in veggie broth until they are soft, then add in the kale, sun dried tomatoes, and garlic. Let the kale sauté until the volume shrinks. By this time your buckwheat should be done.
To serve, place a scoop of buckwheat in a bowl and top with some kale. Season with salt and pepper and then enjoy!
Jesus thank you for giving us choice. You lovingly made each of us different in our preferences. Let us enjoy this Buckwheat Kale Breakfast Bowl in celebration of our unique tastes. Amen.
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This Buckwheat Kale Breakfast Bowl combines buckwheat, an essential whole grain, with nutrient-dense kale for a nutritionally well-rounded and delicious savory breakfast.
*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.
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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