Breakfast for Dinner Bowl

More like breakfast all day long, this bowl is so simple and satisfying you’ll want to reinvent it for every meal. Oats for grain, egg for protein, leafy greens, avocados, radish, and green onions all topped with a tantalizing OJ drizzle pack a delicious, nutritional punch. Short on time to make steel-cut oats? Use rolled oats instead, or just reheat plain oatmeal left over from breakfast. Enjoy with a mimosa.

Recipe by Fernanda Larson, MS, CN, Assistant Professor, Bastyr University

Photography By Olivia Hayo | January 09, 2019

Ingredients

Oatmeal

1/2 cup steel-cut oats
2 cups vegetable broth or water
Pinch salt

OJ Drizzle

1/4 cup orange juice
1 tablespoon almond butter
1 tablespoon tamari or soy sauce
2 dashes hot sauce (plus more to taste)
Salt and pepper to taste

Egg

1/2 teaspoon olive oil
1 egg
Pinch salt
1/4 cup water

Toppings

1 handful fresh leafy greens
1/2 avocado, sliced
1 radish, thinly sliced
1 scallion, finely chopped
Everything bagel spice mix to taste

Instructions

Make the oatmeal

In a small saucepan, add oats, broth, and salt and bring to a boil. Turn heat down and simmer until the oats soften, about 20 minutes.

Make the OJ drizzle

In a small bowl, whisk together all ingredients with a fork until combined. Adjust hot sauce, salt, and pepper to taste.

Make the egg

Heat olive oil in a frying pan with a lid over medium-high heat. Add the egg, sprinkle with salt, and cook until egg white turns opaque. Add water and cover pan; turn heat to low and cook until the whole egg turns opaque, about 1 minute.

Bring it all together

In a bowl, layer oatmeal, greens, radish, egg, avocado, and scallions. Top with OJ drizzle and finish with a generous sprinkle of everything bagel spice mix.