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Hearty Polish Buckwheat Kasha Power Bowl Recipe with Soft-Boiled Egg

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A wholesome and comforting Polish-inspired power bowl featuring toasted buckwheat kasha, fresh veggies, and a perfectly soft-boiled egg. Quick and easy to prepare, this recipe is perfect for a nutritious breakfast or lunch.

Ingredients

Scale
  • 1 cup (170 g) buckwheat groats, toasted
  • 2 cups (480 ml) water or vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped (yellow or white)
  • 2 cups (about 60 g) fresh spinach or kale, roughly chopped
  • 1 medium carrot, grated
  • 2 soft-boiled eggs
  • 2 tablespoons fresh dill or parsley, chopped
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Toast the buckwheat: Place 1 cup (170 g) of buckwheat groats in a dry medium saucepan over medium heat. Stir frequently for about 5 minutes until fragrant and lightly browned.
  2. Rinse the toasted buckwheat: Transfer to a fine mesh strainer and rinse under cold running water. Drain well.
  3. Cook the buckwheat: Return buckwheat to the saucepan. Add 2 cups (480 ml) of vegetable broth or water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and groats are tender but slightly chewy.
  4. Prepare the soft-boiled eggs: While buckwheat cooks, bring a small pot of water to a gentle boil. Add 2 eggs carefully and cook for exactly 6 minutes. Transfer eggs to ice water immediately to stop cooking. Peel when cool enough to handle.
  5. Sauté aromatics and veggies: In a skillet, heat 2 tablespoons olive oil over medium heat. Add minced garlic and chopped onion; sauté until translucent and fragrant, about 3-4 minutes. Add grated carrot and chopped greens; cook for another 3 minutes until wilted but vibrant.
  6. Combine and season: Add cooked buckwheat to skillet with veggies. Stir gently to combine and warm through. Season with salt, freshly ground black pepper, and lemon juice if using. Remove from heat.
  7. Assemble the power bowl: Divide buckwheat mixture into two bowls. Halve soft-boiled eggs and place on top. Sprinkle with fresh dill or parsley.

Notes

Toast the buckwheat before cooking to enhance flavor. Use a gentle simmer for boiling eggs to avoid overcooking. Add lemon juice or apple cider vinegar to brighten flavors. For vegan option, replace eggs with sautéed mushrooms or avocado slices.

Nutrition

Keywords: buckwheat, kasha, power bowl, soft-boiled egg, Polish recipe, healthy breakfast, gluten-free, vegetarian

Find it online: https://crispcraving.com/hearty-polish-buckwheat-kasha-power-bowl-recipe-with-soft-boiled-egg-easy-and-healthy/