Sprouted buckwheat has a rich, earthy flavour that pairs perfectly with vegetables like mushroom and spinach, so we were inspired to make this savoury sprouted buckwheat breakfast bowl! The recipe is quick and easy, and it will keep you full and satisfied all morning. Buckwheat is a complete protein and naturally gluten-free, and we sprout it to improve digestibility, improve taste and texture and reduce its cook time.
We highly recommend you make this sprouted buckwheat bowl with mushroom broth, it definitely adds an extra somethin’ somethin’, but you can substitute broth or water. We also suggest that you taste the buckwheat pretty frequently as it’s cooking to get your preferred texture. We went for a whole grain consistency (rather than a soft porridge) for this recipe, which takes about 10 minutes, but you can cook it to your preference. You can find our complete cooking guide for sprouted buckwheat here. Even though we use the broth, we still drain and rinse as the directions say. This gets rid of some of the starches, taking away the stickiness and giving it a fluffy whole grain texture. Don’t worry, the flavour from the mushroom broth gets absorbed, so you won’t rinse off the taste.
We also used a hard boiled egg, but we left the recipe wide open so you can prepare the egg in your favourite way. Fried, poached, even scrambled eggs would all be delicious in this recipe. This recipe can also be adapted with different vegetables if you like, it would be a wonderful way to use up leftover roasted veggies!