Savory Mushroom Kale Buckwheat Bowl (Printable Version)

A wholesome morning bowl with nutty buckwheat, savory mushrooms, kale, and a runny egg.

# Ingredient List:

→ Grains

01 - 1 cup buckwheat groats, rinsed
02 - 2 cups water
03 - 1/4 tsp salt

→ Vegetables

04 - 2 cups kale, stems removed and chopped
05 - 1 cup cremini or button mushrooms, sliced
06 - 1 small shallot, finely chopped
07 - 1 clove garlic, minced

→ Dairy & Eggs

08 - 2 large eggs

→ Seasonings & Oils

09 - 2 tbsp olive oil, divided
10 - 1/2 tsp freshly ground black pepper
11 - 1/4 tsp smoked paprika (optional)
12 - Salt, to taste

→ Garnishes

13 - 1 tbsp fresh parsley, chopped (optional)
14 - 1 tbsp grated Parmesan or nutritional yeast (optional)

# How to Make It:

01 - Combine the buckwheat groats, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until tender. Drain any excess water and fluff with a fork.
02 - While the buckwheat cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the shallot and sauté for 1 minute until fragrant. Add the garlic and mushrooms; cook, stirring occasionally, for 4–5 minutes until mushrooms are golden and tender.
03 - Add the chopped kale, black pepper, and smoked paprika (if using) to the skillet. Sauté for 2–3 minutes until the kale is wilted. Season with salt to taste. Remove from heat and set aside.
04 - In a separate nonstick skillet, heat the remaining 1 tbsp olive oil over medium heat. Crack the eggs into the skillet and cook to your preferred doneness (sunny side up or over easy recommended).
05 - Divide the cooked buckwheat between two bowls. Top each with sautéed mushroom and kale mixture, then add a cooked egg.
06 - Garnish with chopped parsley and a sprinkle of Parmesan or nutritional yeast, if desired. Serve immediately.

# Expert Advice:

01 -
  • The combination of nutty buckwheat and savory vegetables feels like a warm hug without weighing you down
  • You get protein, greens, and wholesome grains in one bowl that actually tastes exciting
  • It comes together quickly enough for weekdays but feels special enough for weekend brunch
02 -
  • Buckwheat can release a slimy coating if overcooked, so keep an eye on it and drain immediately once tender
  • Getting your skillet properly hot before adding mushrooms is the secret to golden browning instead of steaming
  • A runny yolk is not just about preference, it creates a creamy sauce that binds the whole bowl together
03 -
  • Toast your buckwheat groats in a dry pan for 2 to 3 minutes before cooking to intensify their natural nutty flavor
  • Prep all your vegetables before starting because everything moves quickly once the heat is on
  • Make extra buckwheat on Sunday for quick breakfast assembly throughout the week

Go Back