Buckwheat Bowl with Creamy Coconut Dressing https://thesourcebulkfoods.com.au/wp-content/uploads/2019/03/Buckwheat-bowl.jpg Gluten Friendly, Lunch, Vegan Friendly Creamy Dressing ½ cup coconut yoghurt Zest 1 lemon Juice ½ lemon 1 teaspoon sea salt Black pepper, to taste ½ teaspoon paprika 1 tablespoon 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 Preheat oven to 180°C. Mix dressing ingredients together in a small bowl. Rinse 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. Toss 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. Add seeds to a small oven tray. Place in oven for 10 mins or until toasted. When buckwheat is cooked, fluff with fork and mix through 3 tbsp of dressing. Add seeds and baked vegetables and stir through. Drizzle with remaining dressing and serve. Enjoy! PT30M
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Buckwheat Bowl with Creamy Coconut Dressing

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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 teaspoon sea salt
  • Black pepper, to taste
  • ½ teaspoon paprika
  • 1 tablespoon 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.

1

Mix dressing ingredients together in a small bowl.

2

Rinse 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.

3

Toss 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.

4

Add seeds to a small oven tray. Place in oven for 10 mins or until toasted.

5

When buckwheat is cooked, fluff with fork and mix through 3 tbsp of dressing. Add seeds and baked vegetables and stir through.

6

Drizzle with remaining dressing and serve. Enjoy!

7

WHERE TO

FROM HERE?

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