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Savory Miso Oat Bowls with Charred Scallions

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Credit: Maria Siriano

There’s a reason oatmeal is the breakfast I turn to most often: It’s wholesome, nourishing, easy to make ahead of time, and, best of all, it’s infinitely adaptable. While a sprinkle of cinnamon and drizzle of maple syrup are nice, don’t forget there’s a savory side to oats — and it’s not to be missed. Here, steel-cut oats are cooked with protein-rich red lentils and spiked with umami-rich miso paste and soy sauce, then topped with charred scallions and crunchy radishes for a plant-based breakfast you’ll want to keep on repeat.

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Start with Steel-Cut Oats and Red Lentils

For these savory oats, you’ll want to skip the green or brown lentils — which hold their shape during cooking — and opt for red lentils instead. As they cook down, they’ll fall apart and melt into the oats, adding a very welcomed creaminess to your breakfast bowl.

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Savory Miso Oat Bowls with Charred Scallions

Yield Serves 4

Prep time 5 minutes

Cook time 30 minutes

• shellfish-free
• dairy-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• vegan
• pescatarian
• sugar-conscious
• egg-free
• pork-free
• tree-nut-free
• red-meat-free
• high-fiber

Per serving, based on 4 servings. (% daily value)

• Calories 248
• Fat 10.0 g (15.3%)
• Saturated 1.6 g (7.8%)
• Carbs 30.6 g (10.2%)
• Fiber 6.3 g (25.3%)
• Sugars 1.9 g
• Protein 12.6 g (25.1%)
• Sodium 991.7 mg (41.3%)

Ingredients

• 4 cups

  plus 2 tablespoons water, divided

• 3/4 cup

  steel-cut oats

• 1/2 cup

  red lentils

• Kosher salt

• 1 bunch

  scallions

• 4

  radishes

• 4 packed cups

  baby spinach (about 4 ounces)

• 1 tablespoon

  avocado or olive oil

• 1 tablespoon

  soy sauce or tamari

• 1 cup

  low-sodium vegetable broth, warmed (optional)

• 1/4 cup

  toasted pumpkin seeds

• 1 tablespoon

  sesame seeds, preferably black

Instructions

1. Bring 4 cups of the water to boil in a large saucepan over medium-high heat. Add 3/4 cup steel-cut oats and 1/2 cup red lentils, and season with a pinch of kosher salt. Reduce the heat to low, cover, and simmer, stirring occasionally and scraping the bottom of the pot to prevent the oats from sticking, until tender and most of the liquid is absorbed, about 30 minutes. Meanwhile, prepare the scallions, radishes, and spinach.

2. Trim 1 bunch scallions and cut in half crosswise and thinly slice 4 radishes. Heat the remaining 2 tablespoons water in a large skillet over medium heat until simmering. Add 4 cups baby spinach and cook, tossing occasionally until wilted, about 2 minutes. Transfer to a bowl.

3. Wipe the skillet clean, add 1 tablespoon avocado or olive oil, and heat over medium-high heat until shimmering. Add the scallions, season with a pinch of kosher salt, and cook, tossing occasionally, until lightly charred all over, 4 to 5 minutes. Remove from the heat.

4. When the oats and lentils are ready, remove from the heat. Add 1 tablespoon white miso paste and 1 tablespoon soy sauce, and stir well until dissolved. To serve, divide the oat and lentil mixture among 4 bowls. Top with the spinach, charred scallions, and radishes. For creamier oats, pour 1 cup warmed vegetable broth around the edges of the bowls. Garnish with 1/4 cup toasted pumpkin seeds and 1 tablespoon black sesame seeds.

Recipe Notes

Make ahead: The oat and lentil mixture can be cooked a day in advance and reheated when ready to eat. When reheating, you may want to use a splash of water or vegetable broth to loosen the mixture.

Storage: Leftovers will keep for up to 4 days in an airtight container in the refrigerator.

Reprinted with permission from Plant-Based Buddha Bowls © 2021 Quarto Publishing Group USA Inc. Text © 2021 Kelli Foster Photography: Maria Siriano. First Published in 2021 by The Harvard Common Press, an imprint of The Quarto Group

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New York.

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Source : food