GREENGODDESS,AVOCADOAND
BUCKWHEAT BREAKFAST BOWLS
MAKES 4
“Thisbowlis theperfectmealprep.Have
everythingprepareda dayortwobefore,
coveredin thefridge.Thenit’sjustputting
it alltogetherat thelastminute.It is this
simpleorganisationthatmakeseatingwell
much more achievable long term.”
200gbuckwheat,soakedovernight
2 tbsextravirginolive oil
3 tspsesameoil
200gbabyspinachleaves
200gkaleleaves,stalks removed,
roughlychopped
100gfrozenedamame,podded
2 garliccloves,thinlysliced
Finelygratedzest and juice of 1 lemon
2 tbs tamari
2 largeavocados,slicedintowedges
2 longgreenshallots,thinly sliced(^1) / 2 cupcorianderleaves
(^1) / 2 cup(80g)roastedwholeblanched
almonds,roughlychopped
Soft boiled eggs and kimchi, to serve
GREENMISOTAHINI
1 tbswhite(shiro)miso(^1) / 2 cupcoriander leaves, roughly
chopped
(^1) / 4 cup(60ml)hulledtahini
2 tbshoneyormaple syrup
1 tbstamari
1 garlicclove,crushed
Juice 1 lemon
Forthegreenmisotahini,placeall
ingredients into a small blender with
(^1) / 4 cup(60ml)waterandwhiztoa smooth
sauce.Seasonto taste and refrigerate
untilneeded.
Drainandrinsethesoakedbuckwheat
well.Cookin a largesaucepanofboiling
waterfor3 minutesuntiljusttender.
Drainandrefresh.Setaside.
Heatoliveoilandsesameoilin a large
fryingpanovera medium-highheat.
Addthespinach,kale,garlicanda good
pinchofsalt.Cook,stirring,for1 minute
thenaddthecookedbuckwheatand
edamameandstirtoheatthrough.Stir
in lemonzestandjuiceandtamari.
Spoonbuckwheatmixtureintobowls,
topwithavocado,longgreenshallot,
coriander,almond,eggsandkimchi.
Drizzle with tahini dressing to serve.