have you ever heard of savory oatmeal? I understand we are bombarded each day on Instagram with pretty pics of ideal oatmeal bowls blanketed in juicy fruit, gobs of peanut butter, and chocolate sauce. Sigh, can someone make me a bowl of that right now? besides, occasionally I’m now not within the mood for some thing candy (gasp), and this savory oatmeal bowl hits the spot wheneve
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INGREDIENTS
- 1/4 teaspoon cumin
- 1 teaspoon olive oil
- 1 cup rolled oats
- 2 cups water
- 1/2 teaspoon pepper, divided
- 1 tablespoon hummus, plus more for topping
- 1/2 teaspoon salt
- Dash of ground cayenne pepper
- 1/2 teaspoon liquid smoke (optional)
- 1 1/2 tablespoons nutritional yeast
- Olive oil
- 1-2 cups kale, stems removed, chopped
- 1/2 cup black beans, rinsed and drained
- 1 tablespoon soy sauce or liquid aminos
- 1/4 teaspoon onion powder
- 1 teaspoon hot sauce
- 2 teaspoons agave nectar or maple syrup
- 1/4 teaspoon garlic powder
- 4 ounces tempeh, thinly sliced
- 1/2 avocado, sliced
INSTRUCTIONS
- In a small saucepan, upload water; carry to a boil. upload the oats; lessen warmth to simmer. prepare dinner for about five mins. Stir inside the nutritional yeast, hummus, salt, 1/four teaspoon pepper, and cayenne pepper. Divide into two bowls.
- at the same time as the oats are cooking, heat a little olive oil in a skillet over medium heat. add chopped kale and stir; cook till slightly wilted, about five-7 mins. upload black beans; season with salt and pepper. cook dinner for 1 extra minute. pinnacle every bowl of oatmeal with 1/2 the mixture.
- In a plate or shallow bowl, add soy sauce, hot sauce, olive oil, agave, liquid smoke, onion powder, garlic powder, cumin, and 1/4 teaspoon pepper; mix nicely. upload sliced tempeh within the marinade. let it take a seat for 3-five minutes.
- in the identical skillet over medium heat, heat a bit oil. add tempeh to the pan, cooking in batches if essential. prepare dinner tempeh until slightly charred, about three minutes; turn and cook dinner for some other 2-3 minutes.
- top oatmeal with tempeh, 1/four avocado every, and extra hummus (optionally available).
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