Savory Kimchi Oatmeal Bowl Recipes

SAVOURY KIMCHI OATMEAL WITH AVOCADO & EGG

Savoury Kimchi Oatmeal With Avocado & Egg image

This savoury kimchi oatmeal is a delicious vegetarian meal that can be enjoyed for breakfast, lunch, or dinner. It's easy, healthy, and ready in under 25-minutes!

Provided by Carrie Walder

Time 25m

Number Of Ingredients 10

Ingredients

1/2 cup rolled oats
1 Tbsp chia seeds
1 cup vegetable broth ((+extra if needed))
1 large egg
1 Tbsp olive oil
1 serving vegetable of choice: broccolini, spinach, kale, etc.
2 Tbsp kimchi ((use vegan kimchi if needed))
1/4-1/2 an avocado, sliced
Black pepper, to taste
Optional: pumpkin or hemp seeds to sprinkle on top

Steps:

In a saucepan, combine rolled oats, chia seeds, and vegetable broth. Bring to a boil, then reduce to a simmer. Cook and stir for about 5-7 minutes, or until the liquid has absorbed. If you want thinner oats, add additional small amounts of broth until desired consistency is reached.
At the same time, heat a skillet over medium with olive oil. Sauté veggies of choice (e.g. broccolini, spinach, kale, or zucchini) for ~7 minutes, until tender.
While the oats and veggies cook, you'll also want to cook the egg. You may choose to prepare the egg however you want, but I highly recommend having a runny yolk (e.g. poached, fried, soft-boiled). I have an in-depth blog post all about how to poach an egg if you're in need of some tips!
Once all ingredients are done, serve the oatmeal in a bowl. Top with sautéed veggies, the cooked egg, avocado slices, kimchi, and black pepper. Stir everything together and enjoy immediately.

SAVORY KIMCHI OATMEAL BOWL RECIPE

Savory Kimchi Oatmeal Bowl Recipe image

Who says oatmeal needs to be sweet? Prepare the oats as you traditionally would, but instead of adding berries and sweeteners, toss in greens and kimchi, then top with an egg, hemp seeds, and avocado.

Provided by Liz Arch

Yield Makes 1 bowl

Number Of Ingredients 12

Ingredients

1 cup water (or 1/2 cup water and 1/2 cup vegetable broth for more flavor)
Sea salt
1/2 cup rolled oats (gluten-free if necessary)
3 teaspoons olive oil
2 cups spinach
Pinch of crushed red pepper flakes
Freshly ground black pepper to taste
1 egg
1/2 cup kimchi, store-bought or homemade
Sliced avocado
1 tablespoon hemp seeds
Hot sauce (optional)

Steps:

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.

ASIAN OATMEAL BREAKFAST BOWL

Asian Oatmeal Breakfast Bowl image

If you've never tried savory oatmeal, then start here. Chicken broth, egg and a few Asian flourishes work together so nicely, you may permanently expel cinnamon and raisins from your morning bowl. The cream cheese pepper sauce, made from low-fat cream cheese and a hot-pepper paste (such as Korean gochujang) is the best part of this protein-packed meal.

Provided by Food Network Kitchen

Time 40m

Yield 1 breakfast bowl

Number Of Ingredients 10

Ingredients

1/2 teaspoon sesame seeds
1 ounce low-fat cream cheese, at room temperature
1 tablespoon hot-pepper paste, such as gochujang
1 cup low-sodium chicken broth
1/3 cup old-fashioned rolled oats
Kosher salt, optional
Nonstick cooking spray
1 large egg
1 scallion, sliced
1 sheet nori, cut into thin ribbons with kitchen shears

Steps:

Swirl the sesame seeds in a small nonstick skillet over medium heat until they begin to brown and toast, 3 to 4 minutes. Transfer to a small bowl; set aside.
Stir together the cream cheese, hot-pepper paste and 1 tablespoon water with a rubber spatula in another small bowl until combined. Refrigerate until ready to use.
Bring the chicken broth, oats, 1 cup water and a pinch of salt, if using, to a simmer in a small saucepan over medium-high heat and cook, stirring frequently, until the oats soften and breakdown and the mixture is the consistency of a loose porridge, 15 to 20 minutes. Pour into a cereal bowl, cover and keep warm.
Generously spray the skillet with cooking spray, and set over medium-high heat. Crack the egg into a mug or small bowl, and carefully slide it into the hot skillet. Cook until the white is set and brown and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes.
Use a spatula to help slide the egg on top of the oatmeal. Then arrange neat piles of the cream cheese-pepper sauce, scallions and nori on top of the oatmeal. Sprinkle with the toasted sesame seeds. Then take a photo!

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