Spiced Buckwheat and Roasted Veg Buddha Bowl

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Spiced Buckwheat and Roasted Veg Buddha Bowl
This dish is full of flavour and high in fibre.The combination of the spiced buckwheat with onion, spinach and spices goes well with the roasted butternut squash, cauliflower and tofu. Buckwheat is very versatile and picks up flavours easily. It is actually a seed and not a grain and is gluten free. Buckwheat is high in fibre and protein and a great source of manganese and magnesium making it a great energising food. High in fibre it has been shown to help heart health and control blood sugar levels.
Prep Time 40 mins
Cook Time 35 mins
Servings
people
Prep Time 40 mins
Cook Time 35 mins
Servings
people
Instructions
Spiced Buckwheat
  1. In a pot, bring the vegetable stock, water and buckwheat to the boil. Reduce heat and simmer for 20 mins. Drain and set aside.
  2. Place oil in large frying pan and melt. Add onion and cook until soft. Add spices and spinach. Saute until spinach leaves are wilted. Add buckwheat and stir. Set aside.
Roasted veg
  1. Place butternut squash, cauliflower and tofu into a roasting tin. Pour over olive oil, tamari and smoked paprika and mix well, Season. Cook for 25-30 mins until vegetables are soft. Set aside
Tahini sauce
  1. Place all sauce ingredients into a food processor and blend until smooth - set aside
Buddha bowl
  1. Divide lettuce, avocado, and cherry tomatoes between the individual bowls.
  2. Add the spiced buckwheat, and roasted vegetables to the bowl. Pour over the tahini sauce and serve.

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