Savory breakfast bowls are a delicious way to use up last night's leftovers while fueling your body for a busy day ahead.
AuthorStephanie McKercher, RDN
1cupcooked farroor leftover whole grain of choice
2cupssteamed kaleor leftover vegetable of choice
2eggssubstitute with scrambled tofu
½peeledpitted, and quartered avocado
¼cupsun dried tomatoes
2tablespoonstoasted sesame oil
1tablespoonrice wine vinegar
½teaspoonhoneyor maple syrup
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!
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.
This recipe originally appeared on GratefulGrazer.com.