)
Kasha Bowl Recipe
INGREDIENTS2½ cups water 1 Tbsp. yellow miso paste ½ cup Kasha 3 Tbsp. Navitas Organics Hemp Seeds + extra for garnish ½ large avocado, thinly sliced ¼-½ cup fermented vegetables or kraut (use amount to taste) 1 Tbsp. olive oil Handful fresh sprouts (optional) |
DIRECTIONSIn 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 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. Makes 2 servings
Submitted by Julie Morris | Luminberry |
The deep nutty flavor of kasha (cracked toasted buckwheat) is an ideal complement to the pleasantly sour taste of kraut and grounding healthy fats like hemp seeds and avocado. Lovers of savory breakfasts will swoon over this well-balanced‚ protein-rich quick and warm breakfast‚ which also happens to be naturally gluten-free.
Ingredients
2 ½ cups water
- 1 Tbsp. yellow miso paste
- ½ cup Kasha
-
3 Tbsp. Navitas Organics Hemp Seeds + extra for garnish
- ½ large avocado, thinly sliced
- ¼-½ cup fermented vegetables or kraut (use amount to taste)
- 1 Tbsp. olive oil
- Handful fresh sprouts (optional)
Directions
- 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 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.