To prepare the oats, you'll want to use a little more water than you would when making a sweet oatmeal bowl. This is because you want more moisture to absorb the nutritional yeast and turmeric while maintaining a nice creamy consistency.

After you get the oats going, you can start preparing the veggies by dry sautéing the onion in a large, non-stick skillet. Let those cook for a bit before adding the mushrooms. While the mushrooms are cooking, the onions will caramelize, giving the finished meal a deeper flavor.

After the mushrooms and onions are cooked, add the chopped kale and cover for a minute or two for the kale to wilt and turn a bright, vibrant green. Stir in the coconut aminos and remove from heat. Finishing the veggies off with coconut aminos adds a little sweet, salty umami goodness.

When the steel-cut oats are done cooking, stir in the nutritional yeast, turmeric, and black pepper. If your oats lose their creaminess after you do this, don't worry. Just add about 1/4 cup of water and stir well.

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