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|
- 1 cup buckwheat groats
- 1 tsp Vegetable stock
- 1 Red onion finely cut
- 1 tbsp Coconut Oil
- 1 tsp Chilli powder
- Half tsp Ground turmeric
- Large Handful Spinach
- 1 tbsp Extra virgin olive oil
- Half small butternut squash peeled and cut into small chuncks.
- Half small Cauliflower cut into florets
- 200 g Firm tofu cut into small squares
- 1 tbsp smoked paprika
- 1 tbsp tamari sauce
- In a pot, bring the vegetable stock, water and buckwheat to the boil. Reduce heat and simmer for 20 mins. Drain and set aside.
- 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.
- 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
- Place all sauce ingredients into a food processor and blend until smooth – set aside
- Divide lettuce, avocado, and cherry tomatoes between the individual bowls.
- Add the spiced buckwheat, and roasted vegetables to the bowl. Pour over the tahini sauce and serve.
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