This Avocado Kale Hummus Oatmeal Breakfast Bowl is filling and packed with protein, fiber, vitamins and minerals. I favor savory breakfasts over sweets in the morning, and find it interesting that in many countries outside of the United States, that breakfast is normally savory. Breakfast is often eaten 12-14 hours after dinner, so it’s important to eat something nutrient-rich, rather than foods that are nutrient-poor and provide empty calories.
I have to admit I’m not a huge sweet oatmeal fan. I’d much rather enjoy a savory bowl of oatmeal. Perhaps, my familiarity with congee, the Chinese breakfast rice porridge, influences this preference. This savory avocado kale hummus oatmeal breakfast bowl is a nod to favorite part about congee – all the savory toppings that make it fun to eat.
Nutritional yeast bumps up the B vitamins in this avocado kale oatmeal breakfast bowl, and the kale packs in lots of vitamins and minerals. I love poached egg on top of savory oatmeal, with the runny yolk blending into the oatmeal to loosen it. Hummus and avocado add some natural creaminess, toasted sesame seeds add a little crunch, and Spanish smoked paprika provides some smokiness and color to the final dish.
Avocado Kale Hummus Oatmeal Breakfast Bowl
This savory breakfast bowl is filling and full of nutrition.
- 1/4 cup quick cooking steel cut oats or regular oats
- 1 cup kale thinly sliced
- 1/2 teaspoon extra virgin olive oil
- 1 teaspoon lemon juice divided
- 1 egg
- 1/4 avocado
- 2 tablespoons hummus
- 1 teaspoon nutritional yeast
- 1 teaspoon sesame seeds
- sea salt to taste
- black pepper to taste
- Spanish smoked paprika
Cook oats according to package directions.
Toss kale with olive oil, 1/2 teaspoon lemon juice, a dash of sea salt and black pepper. Massage kale or toss and let sit for a few minutes to soften leaves a little.
Poach egg by bringing a small pot of water to a boil; reduce heat to a simmer, break egg into water and poach for 2 1/2 - 3 minutes. Use slotted spoon to remove egg from pot.
Slice avocado and sprinkle with 1/2 teaspoon lemon juice and dash of sea salt.
To serve, smear hummus along inside of serving bowl. Spoon in cooked oats. Top with avocado slices, massaged kale, and poached egg. Sprinkle with nutritional yeast, sesame seeds and a dash of Spanish smoked paprika.
If you like this Avocado Kale Hummus Oatmeal Breakfast Bowl, you might also like these savory breakfast recipes featuring avocado: