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Buckwheat Bowl with Creamy Coconut Dressing
Buckwheat is loaded with good stuff and makes a great addition to your weekly meal plan – especially if you’re avoiding gluten. Our Buckwheat Bowl with Creamy Coconut Dressing is a high-protein, plant-based meal the whole family will love!
INGREDIENTS
Creamy Dressing
- ½ cup coconut yoghurt
- Zest 1 lemon
- Juice ½ lemon
- 1 tsp sea salt
- Black pepper, to taste
- ½ teaspoon paprika
- 1 Tbsp maple syrup
Buckwheat Bowl
- ¾ cup raw buckwheat
- 1¼ cup water
- Pinch sea salt
- ¾ cup your favourite mixed seeds such as sunflower, sesame or pumpkin seeds
- 2 cloves garlic, finely diced
- 1 cup peas
- 1 cup beans, cut into thirds
- 100g shiitake or button mushrooms, chopped
- Sea salt & black pepper, to taste
- 2 tablespoon olive oil
TIME
30 Minutes
SERVES
4
DIFFICULTY
METHOD
Preheat oven to 180°C.
1Mix dressing ingredients together in a small bowl.
2Rinse buckwheat in sieve and place in small saucepan with 1¼ cups water and sea salt. Bring to boil over high heat. Reduce to simmer, cover with lid and cook for 10-15 mins or until buckwheat is soft but still chewy.
3Toss garlic, peas, beans mushroom and salt and pepper in olive oil until coated and place on a large oven tray. Place in oven for 15 mins.
4Add seeds to a small oven tray. Place in oven for 10 mins or until toasted.
5When buckwheat is cooked, fluff with fork and mix through 3 Tbsp of dressing. Add seeds and baked vegetables and stir through.
6Drizzle with remaining dressing and serve. Enjoy!
7Lunch
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