GREEN GODDESS, AVOCADO AND BUCKWHEAT BREAKFAST BOWLS

MAKES 4

“This bowl is the perfect meal prep. Have everything prepared a day or two before, covered in the fridge. Then it’s just putting it all together at the last minute. It is this simple organisation that makes eating well much more achievable long term.”

200g buckwheat, soaked overnight 2 tbs extra virgin olive oil 3 tsp sesame oil 200g baby spinach leaves 200g kale leaves, stalks removed, roughly chopped 100g frozen edamame, podded 2 garlic cloves, thinly sliced Finely grated zest and juice of 1 lemon 2 tbs tamari

2 large avocados, sliced into wedges 2 long green shallots, thinly sliced

1/ 2 cup coriander leaves

1/ 2 cup (80g) roasted whole blanched

almonds, roughly chopped Soft boiled eggs and kimchi, to serve

GREEN MISO TAHINI

1 tbs white (shiro) miso

1/ 2 cup coriander leaves, roughly

chopped

1/4 cup (60ml) hulled tahini

2 tbs honey or maple syrup

1 tbs tamari

1 garlic clove, crushed Juice 1 lemon

For the green miso tahini, place all ingredients into a small blender with 1/4 cup (60ml) water and whiz to a smooth sauce. Season to taste and refrigerate until needed.

Drain and rinse the soaked buckwheat well. Cook in a large saucepan of boiling water for 3 minutes until just tender. Drain and refresh. Set aside.

Heat olive oil and sesame oil in a large frying pan over a medium-high heat. Add the spinach, kale, garlic and a good pinch of salt. Cook, stirring, for 1 minute then add the cooked buckwheat and edamame and stir to heat through. Stir in lemon zest and juice and tamari.

Spoon buckwheat mixture into bowls, top with avocado, long green shallot, coriander, almond, eggs and kimchi. Drizzle with tahini dressing to serve.