A No-Sugar Breakfast Of Champions
These days, the saying “breakfast of champions” isn't exactly a brag – instead, it's often used in jest, as a tongue-in-cheek admittance to eating something epically terrible in the morning (like a plate of donuts, birthday cake, left-over pizza … ugh, yes, we've all been there). But the fact remains that true “breakfasts of champions” do exist: ones that are so energizing, so clean, so packed with nutrients, and so empoweringly satisfying, they really do make you feel like a superhero. These qualities are the epitome of superfood breakfasts!
Of course, superfood breakfasts come in all shapes, sizes, and flavors, and actively pursue nutrient density and balance. And with such a broad group of our friends trying to reduce their sugar content, we wanted to create a savory breakfast that removed sugar from the equation entirely.
But we didn't stop there.
Also added to the checklist was for the dish to be free of common allergens, crave-ably delicious, plant-based and easy to digest, and able to be dressed up or down with all kinds of nuts, seeds, and whatever vegetables you may have lying around. You know ... champion-worthy.
We picked some of our favorite ingredients, and this is what we came up with. (It's so easy, and SO good.)
Savory Buckwheat Breakfast Bowl
The deep nutty flavor of kasha (cracked toasted buckwheat) is an ideal complement to the pleasantly sour taste of fermented vegetables, and grounding healthy fats like hemp seeds and avocado. Lovers of savory breakfasts will swoon over this well-balanced, protein-rich, warming quick breakfast, which also happens to be naturally gluten-free.
MAKES 2 SERVINGS
2½ cups water
1 tablespoon yellow miso paste*
½ cup kasha
3 tablespoons hemp seeds, plus extra for garnish
½ large avocado, thinly sliced
¼-½ cup fermented vegetables** or kraut (use amount to taste)
1 tablespoon olive oil
Handful fresh sprouts (optional)
In a small saucepan over high heat, add the water and miso paste. Whisk well to fully incorporate the miso, and bring to a boil. Stir in the kasha and reduce heat to keep the mixture at a low boil. Cook for 8-11 minutes, stirring occasionally, until a porridge-like texture is reached. Remove from heat and stir in 3 tablespoons of hemp seeds. Transfer the porridge to serving bowls, and top with avocado, fermented vegetables, a drizzle of olive oil, and sprouts as desired. Serve warm.
*If you are avoiding soy, use a chickpea miso.
**You can make your own or buy fermented vegetables. I really like this brand, sold at many natural food stores.