Savory Kimchi Oatmeal Bowl
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 bowl
- pinch of crushed red pepper flakes
- sliced avocado
- 1 egg
- 2 cups spinach
- freshly ground black pepper to taste
- sea salt
- 3 teaspoons olive oil
- hot sauce (optional)
- 1 tablespoon hemp seeds
- 1/2 cup rolled oats (gluten-free if necessary)
- 1 cup water (or 1/2 cup water and 1/2 cup vegetable broth for more flavor)
- 1/2 cup kimchi, store-bought or homemade
Preparation Bring the water and a pinch of salt to a boil in a small or medium saucepan over high heat, then add the oats. Turn the heat down to a simmer and let the oats simmer uncovered for 3 to 5 minutes. When the oats have cooked to your taste, remove from the heat and set them aside in the pot. In a medium saucepan, heat 2 teaspoons of the oil. Add the spinach and a pinch each of red pepper flakes, sea salt, and pepper and sauté for 2 to 3 minutes, until the spinach is slightly wilted. Place the oats in a bowl and top with the spinach. In the same saucepan, heat the remaining 1 teaspoon oil and add the egg. Cook for 2 to 3 minutes over medium-high heat, until the egg is golden around the edges and cooked to your liking. Place the egg in the bowl with the oats and spinach. Sprinkle with salt and pepper to taste. Add the kimchi to the bowl and top the bowl with a few slices of avocado and the hemp seeds. Season with sea salt and pepper to taste and add a hot sauce drizzle if you like. From The Courage to Rise: Using Movement, Mindfulness, and Healing Foods to Triumph over Trauma © 2018 by Liz Arch. Reprinted by permission of William Morrow Paperbacks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Bring the water and a pinch of salt to a boil in a small or medium saucepan over high heat, then add the oats. Turn the heat down to a simmer and let the oats simmer uncovered for 3 to 5 minutes. When the oats have cooked to your taste, remove from the heat and set them aside in the pot. In a medium saucepan, heat 2 teaspoons of the oil. Add the spinach and a pinch each of red pepper flakes, sea salt, and pepper and sauté for 2 to 3 minutes, until the spinach is slightly wilted. Place the oats in a bowl and top with the spinach. In the same saucepan, heat the remaining 1 teaspoon oil and add the egg. Cook for 2 to 3 minutes over medium-high heat, until the egg is golden around the edges and cooked to your liking. Place the egg in the bowl with the oats and spinach. Sprinkle with salt and pepper to taste. Add the kimchi to the bowl and top the bowl with a few slices of avocado and the hemp seeds. Season with sea salt and pepper to taste and add a hot sauce drizzle if you like. From The Courage to Rise: Using Movement, Mindfulness, and Healing Foods to Triumph over Trauma © 2018 by Liz Arch. Reprinted by permission of William Morrow Paperbacks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
