Savory Kale Amaranth Breakfast Bowl (Printable Version)
Fluffy amaranth, sweet potato, sautéed kale and a soft‑boiled egg for a nourishing, gluten-free morning bowl.
# Ingredient List:
→ Grains
01 - 1/2 cup amaranth
02 - 1 1/2 cups water
03 - Pinch of salt
→ Vegetables
04 - 1 medium sweet potato, peeled and diced (about 1 cup)
05 - 2 cups kale, stems removed and chopped
06 - 1 tablespoon olive oil
07 - 1 small shallot, finely chopped
08 - 1 small garlic clove, minced
→ Protein
09 - 2 large eggs
→ Garnishes
10 - 1 tablespoon pumpkin seeds
11 - 1 tablespoon feta cheese, crumbled (optional)
12 - Freshly ground black pepper, to taste
13 - Sea salt, to taste
14 - 1/2 teaspoon smoked paprika (optional)
# How to Make It:
01 - Rinse amaranth under cold water. In a small saucepan, combine amaranth, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until water is absorbed and grains are tender. Fluff with a fork and set aside.
02 - While amaranth cooks, steam or boil the diced sweet potato for 10–12 minutes until fork-tender. Drain and set aside.
03 - In a skillet, heat olive oil over medium heat. Add shallot and sauté for 2 minutes until translucent. Stir in garlic and cook for 30 seconds more.
04 - Add kale to the skillet, season with salt and pepper, and sauté for 3–4 minutes until wilted and vibrant green. Remove from heat.
05 - Bring a small pot of water to a gentle boil. Carefully add eggs and cook for 6–7 minutes for soft-boiled (or longer for desired doneness). Transfer to cold water, peel, and halve.
06 - Divide amaranth between two bowls. Top each with sweet potato, sautéed kale, and a soft-boiled egg. Sprinkle with pumpkin seeds, feta, smoked paprika, and extra black pepper. Serve warm.
# Expert Advice:
01 -
- Amaranth cooks up creamy and nutty, almost like polenta met porridge and they had a very delicious baby.
- The whole thing comes together with one saucepan and one skillet, which means barely any dishes before coffee has even kicked in.
- Sweet potato and kale are the kind of duo that makes you feel virtuous without tasting like sacrifice.
02 -
- Amaranth has a tendency to bubble up and sputter like a tiny volcano while it simmers, so keep the lid slightly ajar or you will be scraping grains off your stovetop.
- The eggs continue cooking in their shells even after you pull them from the water, so get them into that ice bath fast or you will end up with hard boiled centers.
03 -
- Crack the egg into a small bowl before sliding it into the boiling water so you can fish out any shell fragments before they become a surprise in your breakfast.
- A squeeze of lemon juice over the finished bowl brightens every single element and makes the kale taste fresher than it has any right to be.