Power Miso Breakfast Bowls

Whether you have a bunch of leftover hard-boiled Easter eggs to use up, or are looking for a healthy breakfast option, this powder miso breakfast bowl is sure to please!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: Eggs, Grain Bowl, Miso
Servings: 2
Calories: 360kcal


  • ½ cup toasted buckwheat groats
  • 1 cup water
  • 1 tsp olive oil
  • 2 hard boiled eggs cut in half or sliced per personal preference
  • ½ avocado peeled, pitted and sliced
  • Pinch red pepper flakes
  • Optional: spinach or other vegetables to sauté

Miso Dressing:

  • 2 Tbsp white miso
  • 2 tsp maple syrup
  • 1-2 tsp soy sauce to taste
  • 1 Tbsp rice wine vinegar
  • 1 ” fresh ginger grated
  • 1 Tbsp water


  • Rinse buckwheat groats under running water and transfer them to a medium pot. Add water and bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until soft and chewy. Remove from heat and toss with olive oil.
  • Meanwhile, make dressing by whisking together miso, syrup, soy sauce, vinegar, ginger, and water. Set aside.
  • If adding spinach or other vegetables, sauté them now in a skillet over medium heat. You may need extra oil or use cooking spray.
  • Once buckwheat is ready, divide into two bowls. Top each with hard-boiled egg (halved or sliced), 1/4 avocado, and miso dressing. Note, you may have dressing leftover. Enjoy!


Nutrition for 1/2 of recipe: 360 calories, 3 g saturated fat, 7 g monounsaturated fat, 44 g carbohydrate, 7 g fiber, 9 g sugar, 13 g protein
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