Savory Pesto Oatmeal Bowl with Microgreens
Discover a unique and nutritious meal with our Savory Pesto Oatmeal Bowl with Microgreens recipe. Creamy oatmeal is topped with vibrant pesto and fresh microgreens, creating a flavorful and wholesome bowl perfect for any time of day
Ingredients
- 2 eggs
- 2 cups kale
- 1/2 cup micro broccoli
- 2 tbsp sunflower seeds
- 1 clove
- 2 tbsp extra virgin olive oil
- 1 lemon (juiced)
- 1 1/2 cups rolled oats
- Sea salt & black pepper (to taste)
- Oats (rolled)
- 3 cups vegetable broth
- 1/2 avocado (sliced)
- 1 tbsp chia seeds
- Pinch of Micro Broccoli
Directions
2 servings
- Hard boil the eggs then put them in a bowl of ice water to cool.
- Make the pesto by combining the kale, broccoli microgreens, sunflower seeds, garlic, olive oil, lemon juice, salt and pepper in a food processor. Process until smooth, and set aside.
- In a small saucepan, combine the oats and vegetable broth. Place on high heat and bring to a boil. Once boiling, reduce to a simmer. Stir and cook until thickened. (Note: If your broth is low sodium, add extra salt to the oats to taste.)
- Divide the oatmeal between bowls and top with avocado and pesto.
- Peel the eggs, slice in half and add them to the bowls. Sprinkle with chia seeds. and micro broccoli!
*Omit the egg and add some chopped tofu. Hard boil eggs in advance or do fried eggs.
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