Warm Buckwheat Veg Bowl
This warm buckwheat veg bowl is the perfect cozy, nourishing meal packed with roasted vegetables, nutty buckwheat, and toasted seeds. It’s hearty, colorful, and totally satisfying.
Ingredients
Scale
- 1 cup buckwheat groats
- 1 cup butternut squash, peeled and cubed
- 2 carrots, sliced
- 1 cup cauliflower florets
- 1 cup cherry tomatoes
- 1 red onion, sliced
- 1 handful fresh spinach or kale
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons sunflower seeds or pumpkin seeds
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss butternut squash, carrots, cauliflower, tomatoes, and red onion with olive oil, salt, and pepper.
- Spread veggies on the baking sheet in a single layer and roast for 25–30 minutes until golden and tender.
- Meanwhile, cook buckwheat in a pot with 2 cups of water. Bring to a boil, then simmer for 15 minutes until tender. Fluff with a fork.
- Toast sunflower or pumpkin seeds in a dry pan for 2–3 minutes until fragrant.
- Toss warm buckwheat with spinach or kale to wilt slightly.
- Assemble bowls with buckwheat base, topped with roasted veggies and toasted seeds.
- Serve warm and enjoy!
Notes
- Try adding a drizzle of tahini or lemon juice for extra flavor.
- Store leftovers in the fridge for up to 4 days.
- You can swap the buckwheat for quinoa or brown rice.
Find it online: https://tastyze.com/warm-buckwheat-veg-bowl/