Savoury Breakfast Bowl Recipe: Avocado and Buckwheat

delicious.com.au

sleepraptor

200g buckwheat, soaked overnight

2 tbs extra virgin olive oil

3 tsp sesame oil

200g baby spinach leaves

200g kale leaves, stalks removed, roughly chopped

100g frozen edamame, podded

2 garlic cloves, thinly sliced

Finely grated zest & juice of 1 lemon

2 tbs tamari

2 large avocados, sliced into wedges

2 long green shallots, thinly sliced

½ cup coriander leaves

½ cup (80g) roasted whole blanched almonds, roughly chopped

Soft boiled eggs & kimchi, to serve

subheading: GREEN MISO TAHINI:

1 tbs white (shiro) miso

½ cup coriander leaves, roughly chopped

¼ cup (60ml) hulled tahini

2 tbs honey or maple syrup

1 tbs tamari

1 garlic clove, crushed

Juice 1 lemon

Directions at delicious.com.au

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