BUDDHA BOWL
SERVES 4 PORTIONS
2 medium sweet potatoes or yams, peeled and chopped into 1- inch cubes
Olive oil spray
2 pinches of smoked paprika
Salt and black pepper to taste
3 cups water
1 1/2 cups roasted buckwheat groats (kasha)
2 to 3 cups chopped spinach
1 1/2 cups cooked, warm kidney beans (or one 420g / 15 oz.) can, rinsed and drained; or use another bean of your choice)
1 cucumber, sliced
1 avocado, pitted, peeled, and sliced
Pickled Red Cabbage & Onion Relish
Lemon Tahini Sauce or Avocado Ranch Dressing
1/3 cup toasted pepitas (pumpkin seeds)
NUTRITIONAL VALUES
Calories: 119kcal
Fat: 10.1g (2.1g S.Fat)
Carbs: 7.7g
Protein: 1.9g
Sugar: 1.6g
Sodium: 22mg
METHOD
Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat. Spray the pan with olive oil and spread the sweet potato cubes out. Toss in the paprika, salt, and pepper to coat. Bake for 30 minutes, or until the vegetables are tender and browned, tossing once halfway through to ensure even cooking. Remove from heat and set aside to cool.
Cook the buckwheat groats while the sweet potatoes are cooking: Bring a medium pot of water to a boil. Return to a boil after adding the buckwheat groats. Reduce the heat to low, cover, and simmer for 11 to 12 minutes, or until most of the water has been absorbed. Remove from the heat and season with salt.
Fill each bowl with spinach, buckwheat groats, beans, sweet potato, cucumber, avocado, and cabbage relish before serving. Drizzle with the dressing and sprinkle with the toasted pepitas.
Cook the buckwheat groats while the sweet potatoes are cooking: Bring a medium pot of water to a boil. Return to a boil after adding the buckwheat groats. Reduce the heat to low, cover, and simmer for 11 to 12 minutes, or until most of the water has been absorbed. Remove from the heat and season with salt.
Fill each bowl with spinach, buckwheat groats, beans, sweet potato, cucumber, avocado, and cabbage relish before serving. Drizzle with the dressing and sprinkle with the toasted pepitas.
VARIATIONS
You can substitute 3 cups cooked grain of your choice for the buckwheat groats, such as rice, quinoa, millet, amaranth, or even farro (though this will not be gluten- free).
