High-Protein Buckwheat Breakfast Bowl
Method
Rinse the buckwheat thoroughly under cold running water. Cook according to the package instructions until tender, about 12–15 minutes. Drain any excess liquid if necessary and allow it to cool slightly.
Meanwhile, cook the eggs to your preferred doneness. For jammy yolks, boil for 7 minutes; for firm yolks, cook for 9 minutes. Alternatively, prepare fried eggs in a non-stick skillet without added oil.
Dice the tomatoes and slice the avocado into thin wedges.
Divide the warm buckwheat evenly between two serving bowls.
Top each bowl with half of the cottage cheese, tomatoes, avocado slices, and one egg.
Season with salt and freshly ground black pepper, then garnish generously with chopped fresh herbs.
Serve immediately while the buckwheat is warm, or enjoy at room temperature.
This nourishing bowl is ideal for meal prep. Prepare the buckwheat and cottage cheese mixture in advance, but add the avocado and eggs just before serving to maintain their fresh flavor and texture. For a lighter version, replace the avocado with crisp cucumber or extra tomatoes.
Nutrition Facts
Per serving
