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    Home » Recipes » Grateful Grazer

    Published: Aug 22, 2017 · Modified: Mar 14, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · 4 Comments

    Savory Miso Kale Breakfast Bowls

    Jump to Recipe Print Recipe

    This month The Recipe Redux challenged us to come up with a breakfast dish that's packed with savory flavor and satisfying protein.

    Savory breakfast bowls are a delicious way to use up last night's leftovers while fueling your body for a busy day ahead. Made with farro, kale, eggs, and miso!

    Leftovers are one of the most underrated breakfast foods. I'm amazed by how easily last night's dinner evolves into a simple, satisfying buddha bowl.

    Savory breakfast bowls are a delicious way to use up last night's leftovers while fueling your body for a busy day ahead. Made with farro, kale, eggs, and miso!

    I ate lots of sweet breakfasts in the past, but since making more of a conscious effort to honor my body's cravings, I've noticed that savory meals are really what I'm after most days. It's also easier for me to pack more fiber and protein into savory breakfasts, and I definitely notice a difference in terms of my energy levels and and how full and satisfied I feel with veggies, whole grains, and an egg in my morning meal. 

    Savory breakfast bowls are a delicious way to use up last night's leftovers while fueling your body for a busy day ahead. Made with farro, kale, eggs, and miso!

    I used leftover farro (a whole grain) and steamed kale to form the base of this savory breakfast bowl. The sauce is one of my favorites—a delicious savory miso sauce (similar to the one I used to make Miso Roasted Root Vegetables) for some extra gut-boosting probiotics and umami flavor. 

    Savory breakfast bowls are a delicious way to use up last night's leftovers while fueling your body for a busy day ahead. Made with farro, kale, eggs, and miso!

    To make this bowl vegan, use scrambled tofu instead of the egg, and maple syrup instead of honey. If you aren't vegan, go ahead and toss that egg on top! There's no need to fear eggs—they're one of the most nutrient dense foods out there.

    Savory breakfast bowls are a delicious way to use up last night's leftovers while fueling your body for a busy day ahead. Made with farro, kale, eggs, and miso!

    Because they utilize leftovers, savory breakfast bowls are perfect for reducing food waste and saving on your food budget. They're also ready in just a few minutes if you have the grains and veggies prepped ahead of time—but the energy you get out of them will last for hours. The perfect fix for hectic mornings when you need lots of fuel!

    Savory breakfast bowls are a delicious way to use up last night's leftovers while fueling your body for a busy day ahead. Made with farro, kale, eggs, and miso!

    Savory Miso Kale Breakfast Bowls

    Savory breakfast bowls are a delicious way to use up last night's leftovers while fueling your body for a busy day ahead.
    5 from 1 vote
    Print Pin Save Saved! Rate
    Course: Breakfast, brunch
    Cuisine: vegetarian
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Total Time: 35 minutes
    Servings: 2
    Author: Stephanie McKercher, RDN

    Ingredients

    • Bowls:
    • 1 cup cooked farro or leftover whole grain of choice
    • 2 cups steamed kale or leftover vegetable of choice
    • 2 eggs substitute with scrambled tofu
    • ½ peeled pitted, and quartered avocado
    • ½ cup diced cucumber
    • ¼ cup sun dried tomatoes
    • Miso Sauce:
    • 2 tablespoons toasted sesame oil
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon hemp seeds
    • 1 teaspoon miso
    • ½ teaspoon honey or maple syrup
    • ½ teaspoon cayenne pepper optional

    Instructions

    • Cook farro and steam kale (if needed), divide between two bowls, and set aside.
    • Whisk together Miso Sauce ingredients, and set aside.
    • Cook eggs as desired. To soft boil: Bring 1 quart of water to a boil in a lidded pot. Remove from heat and drop in eggs. Cover the pot and allow to sit 7-10 minutes, or until the whites are opaque, and yolks cooked to desired consistency. Carefully peel, and divide between bowls.
    • Add avocado, cucumber, and sun dried tomatoes to the bowls, and drizzle miso sauce on top. Enjoy!

    Notes

    Use scrambled tofu in place of eggs for a vegan option. Use quinoa instead of farro for gluten-free option.
    Recipe inspired by Martha Stewart.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    [clickToTweet tweet="Savory breakfast bowls are the perfect #meatless breakfast dish for using up #leftovers!" quote="Savory breakfast bowls are the perfect #meatless breakfast dish for using up #leftovers!"]

    Savory breakfast bowls are a delicious way to use up last night's leftovers while fueling your body for a busy day ahead. Made with farro, kale, eggs, and miso!

    What do you think? Sweet or savory breakfast bowls?

    recipe-redux-linky-logo

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    1. Karman | The Nutrition Adventure says

      August 26, 2017 at 10:32 pm

      5 stars
      Yum! Leftovers are definitely a great option for breakfast!

      Reply
      • Stephanie McKercher, RDN says

        August 28, 2017 at 1:27 pm

        Agreed! 🙂

        Reply
    2. Tawnie K Kroll says

      August 22, 2017 at 1:44 pm

      Love that bowl!! This looks sooo good!

      Reply
      • Stephanie McKercher, RDN says

        August 25, 2017 at 12:26 pm

        Thanks Tawnie! It's super delicious. 🙂

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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