Savory Tomato Kale Amaranth Bowl (Printable Version)
Nutty amaranth with sautéed kale, cherry tomatoes, feta and pumpkin seeds for a savory, protein-rich breakfast.
# Ingredient List:
→ Grains
01 - 1/2 cup amaranth
02 - 1 1/2 cups water
03 - 1/4 teaspoon salt
→ Vegetables
04 - 2 cups kale, chopped and stems removed
05 - 1 cup cherry tomatoes, halved
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced
→ Seasonings and Oil
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon red pepper flakes (optional)
→ Garnishes
12 - 2 tablespoons feta cheese, crumbled
13 - 2 teaspoons pumpkin seeds
14 - Fresh basil leaves (optional)
# How to Make It:
01 - Rinse amaranth thoroughly under cold water to remove excess starch.
02 - Bring 1 1/2 cups water to a boil in a small saucepan. Add rinsed amaranth and 1/4 teaspoon salt. 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.
03 - Heat olive oil in a skillet over medium heat. Add sliced red onion and sauté for 2 to 3 minutes until softened.
04 - Add minced garlic to the skillet and cook for 1 minute until aromatic.
05 - Add chopped kale to the pan and cook for 3 to 4 minutes, stirring, until wilted.
06 - Stir in halved cherry tomatoes, smoked paprika, black pepper, and red pepper flakes. Sauté for 2 to 3 minutes until tomatoes are just softened.
07 - Divide cooked amaranth into two bowls. Top each with the warm sautéed kale and tomato mixture.
08 - Sprinkle each bowl with crumbled feta cheese, pumpkin seeds, and fresh basil leaves if desired. Serve warm.
# Expert Advice:
01 -
- This breakfast is a cozy way to sneak in greens and grains that actually taste amazing together.
- I keep coming back for how quickly it transforms basic kitchen staples into something that feels special.
02 -
- I once skipped rinsing the amaranth—big mistake, the grains turned out a bit bitter.
- Letting the tomatoes cook until just softened (not mushy) seriously lifts the flavor and keeps the dish bright.
03 -
- Measuring your amaranth and water exactly avoids both mush and dryness—it’s worth it, trust me.
- Using a heavy-bottomed saucepan helps grains cook evenly without sticking or scorching at the bottom.