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!
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