Ingredients

• ⅔ cup steel cut oats (use gluten-free, if gluten intolerant)

• 3 cups water

• 2 Tbsp nutritional yeast

• ¼ tsp ground turmeric

• Pinch of black pepper

• ½ onion, sliced

• 1 cup mushrooms, sliced (I used shiitake, but cremini or white button will work too)

• 4 cups kale, chopped

• 2 Tbsp coconut aminos

• 1 Tbsp pumpkin seeds

• ½ avocado, sliced

• Fresh lemon juice

• 1 tsp crushed red pepper flakes for heat

• Salt to taste

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INSTRUCTIONS

 

• Put steel cut oats and water into a medium size pot. Bring to a gentle boil then reduce heat and let simmer for about 20 minutes or until cooked. You want oats to be creamy, so if the consistency is thick or dense, add another ¼ cup of water.

• While oats are cooking, preheat a large skillet over medium heat. Add sliced onions and dry sauté for 4 to 5 minutes. Add sliced mushrooms and continue to cook for another 4 to 5 minutes. If veggies start to stick, add a splash of water.

• When onions are caramelized and mushrooms cooked, add in the chopped kale to the skillet. Cover skillet and allow kale to wilt. This usually takes only 1 to 2 minutes. Stir in coconut aminos. Turn off heat and set aside.

• After oats are done cooking, add nutritional yeast, ground turmeric and a pinch of black pepper. Stir until well incorporated. Turn off heat and let the oats sit for a minute or two to set.

• Dish up steel cut oats and veggies into two large bowls. Top with a squirt of fresh lemon juice, sprinkle of pumpkin seeds and a few slices of avocado. For additional heat, sprinkle some crushed red pepper flakes. Salt to taste and enjoy!