Blissful Breakfast Buddha Bowl: Kale, Edamame, Cherry Tomatoes, Butternut Squash Noodles, and Seed Toast with Scallion Cream Cheese

BreakfastBuddhaBowl

It has been a full (but great!) week, and I am so thrilled to have the chance to cook and create again this weekend! One of my favorite meals to “reset” is a Buddha Bowl. Buddha Bowls are SO satisfying, and you can basically use whatever vegetables, nuts, seeds, grains, fruits, proteins, etc. that you are feeling/have in your refrigerator/are in season. It’s a fantastic way to combine carbohydrates, proteins and healthy fats into one satisfying meal, in addition to fiber, vitamins and minerals, and minimally processed/whole foods. Eating a Buddha Bowl is intended to be a “mindful” experience, where you savor each unique flavor and texture of what’s in your bowl. I love combining a lot of flavors and colors – making the entire experience both tasty and satisfying. Below I listed a recipe for the Breakfast (or Brunch) Buddha Bowl I crafted this morning (mostly from things I had to use in the fridge). It ended up being a perfect combination, and I look forward to making it again soon. Hope you enjoy! 🙂

Makes 2 Servings

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Stovetop

Large Sauté Pan with Lid

Spatula

Toaster

Ingredients:

*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

Olive Oil (to coat the pan)

2 Cups Kale (*torn into small pieces and destemmed)

1 Cup Butternut Squash Noodles

1 Cup Frozen Edamame Beans

1 Cup Cherry Tomatoes

2 Large Eggs

2 Slices Bread of Choice, Toasted

2 Tablespoons Cream Cheese (I used Melanie’s Medleys Scallion Cream Cheese)

Optional for Seasoning: Garlic Granules, Onion Granules, Black Pepper

Featured Artists/Products:

Bowl by Jeremy Ogusky, Creator of Ogusky Ceramics (based in Jamaica Plan, MA)

Instructions:

  1. Coat sauté pan in olive oil, and add in kale, butternut squash noodles, edamame beans and cherry tomatoes.
  2. Cover with lid and cook on medium heat (tossing occasionally for even cooking) until everything is cooked/softened (about 5-10 minutes).
  3. Divide and transfer vegetables to two serving bowls, and then crack the two eggs into the emptied pan and cook as preferred (I fried mine).
  4. While eggs are cooking, toast bread and spread cream cheese on top.
  5. Once eggs are cooked, lay one on top of each vegetable bowl and add toast on the side.
  6. Sprinkle with black pepper and any other preferred seasonings/toppings.
  7. Enjoy warm! 🙂

 

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