The Breakfast Buddha recipe served on a plate, by The Oakmont
Jul 13 2026
Restaurants›The Oakmont›The Breakfast Buddha Recipe

The Breakfast Buddha Recipe

Inspired by The Oakmont
Time40m
Serves2

egg whites + chickpeas + quinoa + kale + cauliflower + mushroom + red onion + olive oil + red chili flake + tahini dressing + grilled lemon

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Ingredients

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Base Ingredients

Dressing

Method

Preparation

  1. 1

    Cook Quinoa

    Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

  2. 2

    Prepare Vegetables

    While the quinoa cooks, chop the kale, cauliflower, and red onion. Slice the mushrooms.

Cooking

  1. 3

    Sauté Vegetables

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until translucent. Add the chopped kale, cauliflower, and sliced mushrooms, and continue to sauté for an additional 5-7 minutes until the vegetables are tender. Season with red chili flakes.

  2. 4

    Cook Egg Whites

    In a separate pan, pour in 1 cup of egg whites. Cook over medium heat, stirring occasionally until the egg whites are fully cooked and slightly fluffy, about 3-5 minutes.

Dressing Preparation

  1. 5

    Make Tahini Dressing

    In a small bowl, whisk together 3 tablespoons of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, and 2 tablespoons of water. Adjust seasoning with salt to taste until smooth.

Assembly

  1. 6

    Combine Ingredients

    In a large bowl or plate, layer the cooked quinoa as the base. Top with the sautéed vegetables, followed by the cooked egg whites. Drizzle with tahini dressing.

  2. 7

    Grill Lemon

    Slice a lemon in half and grill it on the skillet for 2 minutes cut-side down until charred. Serve alongside the Buddha bowl for added flavor.

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