Savory Buckwheat Breakfast Bowl

Cook buckwheat groats for breakfast with these delicious savory buckwheat breakfast bowls! A delicious combination of buckwheat and nutrient-dense kale, mushrooms, and sundried tomatoes for a nutritionally well-rounded breakfast.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 246

Author Elizabeth

Ingredients

1 ½ Cups Vegetable Broth divided
½ Large Red Onion sliced
1 Bunch Kale chopped
8 Ounces Sliced Cremini Mushrooms optional
⅓ Cup Chopped Sun Dried Tomatoes*
5 Cloves Garlic minced
1 ⅔ Cup Buckwheat Groats
Salt & Pepper to taste

Instructions

In a large skillet, sauté the onion with a few tablespoons of vegetable broth.
When the onion is soft, add in the kale, mushrooms, sun dried tomatoes, and garlic. Cover and cook 5 minutes.
Meanwhile add the buckwheat groats, 1 cup of vegetable broth, and 2 cups of water to a medium pot. Bring to a simmer and cook 2-3 minutes until the buckwheat is tender.
Serve the buckwheat and kale mixture together. Season with salt and pepper to taste. Enjoy!

Notes

*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.

Nutrition