Miso Mushroom Breakfast Bowl (VG/GF)

Breakfast is my favorite meal of the day, and some would argue, the most important! I love the idea of breakfast bowls, you can get so many nutritious ingredients packed into one meal, which really makes you feel good and sets you up for the rest of the day. This Miso Mushroom breakfast bow does just that – miso glazed mushrooms, sweet potato, quinoa, and fresh spinach, paired with pickled beetroot, feta and a boiled egg.

Notes

The best part about this dish is you don’t have to restrict yourself to these ingredients, there are so many variations which can work.. and it’s a great way to use those last bits in your fridge. If you’d like to bulk it up even more, throw some avocado in, and why not fry some halloumi instead of the goats cheese feta?! The options are endless, you can even add some bacon or sausage if you want to add a meat element!

Sweet Potato – I always go for sweet potato over butternut purely because it’s easier to chop up, but feel free to use either here. If you don’t like a sweet element, use white potato instead!

Quinoa – I like the idea of a healthy grain in this dish, so to keep GF I’ve gone with quinoa. If gluten doesn’t mess with your gut like me, barley or couscous would work great here as an alternative.

Pickled Beetroot – this was something I had in my fridge which I thought would be a great crunchy addition, but another substitute would be grated carrot or pickled onion. Go with what’s easiest for you!

Mushrooms – I used large portobello mushrooms for this dish but you can choose whichever size that’s easily available to you. If you don’t have access to miso paste/mirin etc, you can easily fry these with garlic, salt and pepper, and a fresh squeeze of lemon as an alternative (throw in a knob of butter 2 mins before they are done for some extra yumminess)!

Eggs – I always prefer to use pasture raised organic eggs over anything else, because the hens are free to scratch and peck, and they’re able to get a lot more natural nutrition from the grass, bugs and worms, rather than from commercial chicken feed (which is sprayed with harmful pesticides). If you don’t have access to pasture raised, go with organic as the next best option. All we can do is our best! Oh, and when it comes to cooking, I went with boiled as it’s a great photo op, but if you prefer poached or fried, these work just as well. I actually added a second boiled egg to my bowl after I took the pics as that’s what I felt like. It’s up to you weather you want one or two eggs per portion.

What You’ll Need

• Large Portobello Mushrooms 0.8 lb – halved and thinly sliced
• 1 clove garlic, minced 
• 2-4 large Eggs (see notes)
• 2 small sweet potatoes, washed and cut into 1 inch cubes
• Quinoa 3 small portions
• 3 handfuls baby spinach, finely shopped
• 1 cup pickled golden beatroots or carrots (see notes – use anything crunch here)
• Goats cheese feta
• 2 tbsp rice vinegar
• 1 tbsp mirin
• 1-2 tbsp miso paste
• 1/4 cup water
• olive oil
• salt and pepper
• 1 tsp sugar
• 1/2 tsp paprika (optional)

Miso Mushroom Breakfast Bowl (VG/GF)

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5 from 2 reviews

• Author: Sheena
• Total Time: 40 minutes
• Yield: 3 1x

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Description

Miso glazed mushrooms, sweet potato, quinoa, and fresh spinach, topped with pickled beatroot, feta and a boiled egg

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Ingredients

Scale 1x2x3x

• Large Portobello Mushrooms 0.8 lb – halved and thinly sliced
• 1 clove garlic, minced 
• 2–4 large Eggs (see notes)
• 2 small sweet potatoes, washed and cut into 1 inch cubes
• Quinoa 3 small portions
• 3 handfuls baby spinach, finely shopped
• 1 cup pickled golden beatroots or carrots (see notes – use anything crunch here)
• Goats cheese feta
• 2 tbsp rice vinegar
• 1 tbsp mirin
• 1–2 tbsp miso paste
• 1/4 cup water
• olive oil
• salt and pepper
• 1 tsp sugar
• 1/2 tsp paprika (optional)

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Instructions

1. Start with the sweet potato. In a large bowl, add your thoroughly washed and cubed sweet potatoes (I like the skin on). Add a dash of olive oil, paprika, sugar, salt and pepper. Give it a good stir and pop it into the airfryer for 35-40 mins at 375 deg F. Stir half way.
2. Get your quinoa on the stove, cooking according to packet instructions, making sure to rinse first! Set a timer as to not burn.
3. While steps one and two cook in the background, prep and clean the mushrooms, removing the stems and thinly slicing (about 1/4 inch thick). Mince the garlic. In a large frying pan, add a dash of olive oil and bring to a high heat. Add the mushrooms and fry for about 8-10 mins, stirring often, adding the garlic about half way through. They should reduce to about half the size. 
4. While the mushrooms cook, prepare the paste. In a small bowl, add the miso, mirin, rice vinegar, and 1/2 cup hot water. Add the paste to the mushrooms, along with a good pinch of salt and mix well. Pour the paste over the mushrooms and set the heat to low, simmering for 4-5 mins, stirring often. Remove from the heat once done.
5. While completing steps 4 and 5, get your eggs on the boil (6 -7 mins for soft medium), chop and prepare the spinach, feta, and your crunchy element (in this case, I used pickled beets).
6. Once everything is ready, assemble a little of each in a shallow dish and top with your peeled egg. Season with a dash of salt and pepper and enjoy!

Notes

The best part about this dish is you don’t have to restrict yourself to these ingredients, there are so many variations which can work.. and it’s a great way to use those last bits in your fridge. If you’d like to bulk it up even more, throw some avocado in, and why not fry some halloumi instead of the goats cheese feta?! The options are endless, you can even add some bacon or sausage if you want to add a meat element!

Sweet Potato – I always go for sweet potato over butternut purely because it’s easier to chop up, but feel free to use either here. If you don’t like a sweet element, use white potato instead!

Quinoa – I like the idea of a healthy grain in this dish, so to keep GF I’ve gone with quinoa. If gluten doesn’t mess with your gut like me, barley or couscous would work great here as an alternative.

Pickled Beetroot – this was something I had in my fridge which I thought would be a great crunchy addition, but another substitute would be grated carrot or pickled onion. Go with what’s easiest for you!

Mushrooms – I used large portobello mushrooms for this dish but you can choose whichever size that’s easily available to you. If you don’t have access to miso paste/mirin etc, you can easily fry these with garlic, salt and pepper, and a fresh squeeze of lemon as an alternative (throw in a knob of butter 2 mins before they are done for some extra yumminess)!

Eggs – I always prefer to use pasture raised organic eggs over anything else, because the hens are free to scratch and peck, and they’re able to get a lot more natural nutrition from the grass, bugs and worms, rather than from commercial chicken feed (which is sprayed with harmful pesticides). If you don’t have access to pasture raised, go with organic as the next best option. All we can do is our best! Oh, and when it comes to cooking, I went with boiled as it’s a great photo op, but if you prefer poached or fried, these work just as well. I actually added a second boiled egg to my bowl after I took the pics as that’s what I felt like. It’s up to you weather you want one or two eggs per portion.

• Cook Time: 40
• Category: Lunch/Dinner
• Method: Stovetop / Oven